PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding Observation: was reheated and held
08/06/2015
Regular
PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding Observation:corrected
07/17/2015
Regular
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: was reheated and then held
07/16/2015
Regular
Outer openings are protected Observation:open window is not approved. Install a screen to prevent entry of insects.
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