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: Eggs were at room temperature. Noodle dish was at 80 degrees. Disposed of.
06/19/2015
Regular
Foods are cooled using appropriate methods Observation: Improper cooling of Rice. Cool in shallow uncovered container.
12/09/2014
Regular
Physical facilities maintained clean: Cleaning frequency, restrictions, and methods Observation: General cleaning needed.
07/03/2014
Routine
Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent can withstand repeated warewashing
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