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: The small prep cooler is 43 F---The violation was corrected on-site by adjusting the temperature.
Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing. Observation: There was no thermometer in the refrigerator in the basement---Corrected on-site by placing a thermometer in the refrigerator.
09/05/2014
Routine
Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days Observation: The fully cooked chicken breast was dated 2-14---Corrected-on-site by discarding the chicken.
02/24/2014
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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