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:Observed turkey gravy, stewed tomatoes and corn prepared yesterday and cooled overnight were above 41 degrees in preparation kitchen walk-in cooler - corn was 42 degrees and tomatoes 46 degrees, turkey gravy was 43 degrees. Corn was in deep, tightly covered plastic container and stacked on top of another container which was stacked on top of a deep, tightly covered plastic container of stewed tomatoes. Gravy was in a covered deep metal pan. Foods were discarded, corrected on site.
Test kit provided and used to measure sanitizing solution concentration Observation:Quat test papers were not available in the preparation kitchen - the only test papers available were for chlorine sanitizer.
11/25/2015
Regular
No violation noted during this evaluation.
08/05/2014
Routine
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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