No violation noted during this evaluation. | 02/04/2016 | Follow Up LOC |
- Drinking water obtained from an approved source and meets water quality standards
Observation: Hot water at 3 compartment sink is coming out rust colored, until water is proven safe for consumption it can no longer be used for warewashing or rinsing of food
|
02/01/2016 | Regular |
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation:Macaroni salad and lettuce at 46F and above, firm was made aware of Time as control for phf, firm added ice to lettuce and moved macaroni salad to different compartment
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01/22/2015 | Regular |
No violation noted during this evaluation. | 04/02/2014 | Routine |
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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12/04/2013 | Routine |
No violation noted during this evaluation. | 11/04/2013 | Routine |
- Using a handwashing sink- operation and maintenance
need paper towels at handsink
- Handwashing signage
Post signs reminding employees to wash hands at all handsinks including restrooms
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08/15/2013 | Routine |
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