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: Large 2.5 gallon lexan of cheese sauce dated 2/9 temped 45 degrees in the center and 41 degrees on outside. Discarded at time of ispection due to not cooling quick enough.
Physical facilities maintained in good repair Observation: Tape repairing chest freezer, cutting surfaces on make tables, and big table in pizza make area.
Mechanical warewashing equipment, hot water sanitizing temperatures Observation: Sanitizer at bar didn't register time of inspection.
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