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: The chicken rice was 47 F after 15 hours of cooling. Violation was corrected on-site by discarding the product and instruction of management/employees.
Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness Observation: There was no chlorine residual at the end of the dish machine cycle---The violation was corrected by changing the sanitizer bucket (sanitizer may have been old).
06/17/2014
Routine
Miscellaneous sources of contamination THERE IS SOME ICE ACCUMULATING ON SOME BOXES OF FOOD IN THE WALK-IN FREEZER FROM FROZEN CONDENSATION.
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