Sanitization methods - hot water, chemical Observation: The establishment is using a vinegar and Dawn dishsoap for cleaning step with no separate sanitizer step on the kitchen counter tops and dining tables. COS by establishing a sanitizing step.
10/29/2015
Regular
No violation noted during this evaluation.
10/29/2014
Regular
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 Observed employee placing refried beans in crockpot to reheat - transferred to microwave to reheat, corrected.
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