Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days Observation: There was multiple items in the walk in cooler such as macaroni salad and an apparent cream cheese dip that were all past the seven day datemarking. COS by discarding items.
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 Observation: There was taco meat reheating in the crock pot that had a temperature of 110* after 2 hours. COS by moving to stove to reheat.
Restriction-presence and use Observation: There was a home use pesticide in the back storage area. COS by removing from premise.
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