Using a handwashing sink- operation and maintenance Observation: There was a ware wash dish tray sitting on the handsink in the kitchen. REPEAT VIOLATION
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 tub of hashbrowns that had a temperature of 66*. COS by discarding.
10/20/2015
Regular
Dressing areas and lockers Observed purses stored on top of food containers and in food preparation areas in kitchen, instead of in a location designated for storage of personal items.
Posting of a valid license
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 taco meat, roast beef and cheese sauce reheating in three-compartment crockpot warmer - temperatures ranged from 120 to 130 degrees. Foods were reheated in microwave. Repeat violation, corrected.
Using a handwashing sink- operation and maintenance Observed empty dishmachine tray on top of kitchen handsink - corrected.
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