PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control Observation:Beef in hot holding well temperature of 121*. Product was removed and voluntarily discarded. New product was heated to replace. Corrected.
Equipment location, installation, repair, and adjustment Observation:Door of microwave repaired with tape.
Air drying of equipment and utensils Observation: Pans nested wet on shelf.
11/09/2015
Regular
Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation: Shelving under prep table has visible food debris.
Air drying of equipment and utensils Observation: Pans nested wet on storage shelves.
equipment food contact surfaces and utensils clean to sight and touch. Observation:Soiled pans stored on shelf. Corrected.
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