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: There were two kinds of soup in crock pots that had a temperature of 100* after 1 1/2 hours of placing in crock pot. Corrected on site by reheating on a stove.
Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days Observation: There was salsa, gravy, roast beef juice all beyond the seven day date marking. Corrected on site by discarding. Repeat violation.
03/24/2015
Regular
Food temperature measuring devices are provided and readily accessible There is no digital, instant-read food thermometer with thin-diameter probe.
Frozen PHF/TCS foods are properly slacked and thawed Observed food thawing at room temperature in kitchen, corrected.
Beverage tubing, cold plates, and ice unit drain lines Waste drains from popguns still pass through ice for drinks in basement and bar ice bins. Repeat violation.
Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days Observed containers of food more than 7 days past date of preparation. Discarded, corrected.
Eating, drinking, or using tobacco Open beverage containers in unapproved area - open containers on wait station countertop by coffee maker and open container on storeroom shelf where food is stored. Corrected.
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