PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control Observation: There was a container of sliced tomatoes out for customer self service that had a temperature of 47*. COS by promptly placing container on ice.
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 container of chili in the reach in cooler that had a temperature of 45.5* that was made and placed in the cooler yesterday. COS by discarding chili.
09/26/2015
Regular
Test kit provided and used to measure sanitizing solution concentration Observation: There were no test strips to check the concentration level of the sanitizer.
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