Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation: inside refrig. needs cleaned.
Ambient air and water temperature measuring devices are accurate to ±1.5°C or ±3°F and are designed to be easily readable Observation: provide accurate thermometers
Posting inspection reports Observation: post this report
05/17/2015
Regular
Discharge from eyes, nose, and mouth
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Preventing contamination from equipment, utensils, and linens
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Manual warewashing equipment, hot water sanitizing temperatures
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