ROACHY SAYS:

“Except during preparation, cooking, cooling, transportation to or from a retail food facility for a period of less than thirty minutes, when time is used as the public health control, or as otherwise specified, potentially hazardous foods shall be maintained at or below 41F or at or above 135F. The following foods may be held at or below 45F: raw shell eggs, unshucked live molluscan shellfish, pasteurized milk and pasteurized milk products in original sealed containers, potentially hazardous foods held during transportation. Potentially hazardous foods held for dispensing in serving lines and salad bars may be held at 45F, not to exceed 12 hours in a 24 hour period, if unused portions are discarded. Food preparation shall not exceed two cumulative hours without a return to the required holding temperatures. (113996, 113998, 114037, 114343(a))”

ROACHY SAYS:

“Both patrons and the health department agree! This place sets the standard for Humboldt food facility cleanliness! All hail Dow's Prairie School!!”

ROACHY SAYS:

“Huzzah! This establishment has successfully impressed the government! Kudos, Dow's Prairie School!!”

ROACHY SAYS:

“Ooo! Welcome to Sanitarytown! Population: Dow's Prairie School! I see lots of happy hungry mouths in this establishment's near future!!”

ROACHY SAYS:

“Ooo! Welcome to Sanitarytown! Population: Dow's Prairie School! I see lots of happy hungry mouths in this establishment's near future!!”