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: loose meat was at 110 degrees. Heated in microwave and on stove to 165, then held at 135 or higher
Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent can withstand repeated warewashing
01/06/2016
Regular
No violation noted during this evaluation.
02/12/2015
Regular
No violation noted during this evaluation.
08/19/2014
Routine
No violation noted during this evaluation.
02/04/2014
Routine
Outer openings are protected Daylight showing under back west door
11/18/2013
Routine
Mechanical warewashing equipment, hot water sanitizing temperatures
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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