No violation noted during this evaluation. | 12/11/2015 | Regular |
No violation noted during this evaluation. | 01/05/2015 | Follow Up LOC |
- 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: omelttes 121*F -- all leftovers shall be discarded
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: lettuce on salad bar 50*F -- all leftovers shall be discarded at end of shife
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12/15/2014 | Regular |
No violation noted during this evaluation. | 04/03/2014 | Routine |
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
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11/20/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
|
04/04/2013 | Routine |
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