Backflow protection air gap, device standard, when required
04/16/2014
Routine
Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Eating, drinking, or using tobacco
Discharge from eyes, nose, and mouth
Shellstock, maintaining identification
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Clean condition-hands and arms
04/30/2013
Routine
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Coleslaw and pasta salad are not labeled with date of preparation - they were on yesterday's menu. Repeat violation.
Roasts held at a temperature of 130°F or above Glass-front deli case is operating at 47 degrees, food temperatures ranged from 43 to 46 degrees. Employee stated she did not think it was in a defrost cycle.
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