Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Shellstock, maintaining identification
Discharge from eyes, nose, and mouth
Eating, drinking, or using tobacco
Clean condition-hands and arms
12/18/2013
Routine
Bare hand contact with ready to eat foods corrected on site
Hand drying provided
Test kit provided and used to measure sanitizing solution concentration
Linens- cleaning and storage
PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding
Food temperature measuring devices are provided and readily accessible
Equipment used for heating, holding, and cooling of food shall be sufficient in number and capacity to provide adequate food temperatures refrigeration is not working properly (freezer or refrigerator)
11/20/2013
Routine
Roasts held at a temperature of 130°F or above
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Food temperature measuring devices are provided and readily accessible
Food is properly labeled
Capacity, availability, and pressure of hot and cold water
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