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: Quiche cooling at room temp Corrected on site
Common name-working containers Observation: Spray bottles not labeled with common name of contents
03/27/2015
Regular
Liquid food or unpackaged ice dispensing equipment Pop dispenser requires frequent cleaning
Food storage - preventing contamination from the premises Single service containers required to be stored off floor 6"
Physical facilities maintained clean: Cleaning frequency, restrictions, and methods Floors soiled especially under equipment
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