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: There was a pot of stock soup in the walk in cooler that had a temperature of 49* after it was placed in the night before to cool. COS by discarding.
Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days Observation: There was a pasta salad that had a date from 12/23/15. COS by discarding.
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