Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
09/11/2013
Routine
Test kit provided and used to measure sanitizing solution concentration Chlorine test kit needed to check concentration of sanitizer. Currently using a bleach solution to clean table tops. Required concentration for bleach (chlorine) is 50-100 ppm chlorine.
Sanitization of food contact surfaces - before use and after cleaning Dish machine is not reaching 160F on food contact surfaces, school is to manually sanitize until repaired. Went over procedure with manager and employee.
Roasts held at a temperature of 130°F or above Butter pasta 110F stored in hot holding cart, any leftovers shall be discarded, corrected on-site.
Storage and maintenance of wet and dry wiping cloths Wiping cloths not maintained in sanitizer between use.
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