Food temperature measuring devices are provided and readily accessible Observation: Probe thermometer needed in the kitchen and staff trained on usage.
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: Sausage gravy improperly cooled. Tempted in refrigerator at 121 degree with lid on in a packed area of refrigerator. Proper procedure is left with Jamie.
Posting inspection reports Observation: Post inspection by the license so customers can view.
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