Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours Observation: Observed leftover chicken patties and tator tots at 47 degrees leftover from yesterday. Voluntarily discarded.
A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods Observation: Establishment does not have thin tipped thermometer for measuring temperatures of thin food.
Air drying of equipment and utensils Observation: Utensils not air dried - clients are drying dishes.
Restaurant representatives - add corrected or new information about Ywca Halfway House Program, 826 1st N Ave, Fort Dodge, IA 50501 »