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:corrected
01/27/2015
Regular
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Observation:3 1/2 pint one % white milk with no date markings. (discarded at time of nspection)
05/01/2014
Routine
Toilet room accessible to employees Observation:restroom door needs to be self closing
01/08/2014
Routine
Heating, ventilating, and air conditioning systems design, installation, and cleaning no exhaust hood above automatic dishwasher and convection oven
Using a handwashing sink- operation and maintenance keep handsink accessible - move push cart
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