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: Cooked chicken in tomato base cooling at room temp. Corrected on site
Unpackaged food protected from contamination during preparation Observation: Container of hamburger mixture in pan on floor. Corrected on site
10/21/2014
Regular
Common name-working containers Spray bottles not labeled with common name of contents
Food storage containers identified with common name of food Bulk food/spice containers not labeled with common name of contents
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Cooked and opened foods stored in cooler not dated
10/03/2013
Routine
Food temperature measuring devices are provided and readily accessible All coolers require thermometers in cooler
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Cooked and opened foods in walk-in cooler not dated
Roasts held at a temperature of 130°F or above Make table at 56 degrees
Common name-working containers Spray bottles not labeled with common name of contents
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