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:Pork roasts improperly cooled-discussed with mgr -staff began slicing up pork product for quicker cooling during inspection
Foods are cooled using appropriate methods Observation:Large portion pork roast shall be cut into smaller portions for quicker cooling-Left cooling methods info, discussed with mgr
02/04/2015
Regular
No violation noted during this evaluation.
01/16/2014
Routine
equipment food contact surfaces and utensils clean to sight and touch. ICEMAKER NEEDS CLEANED-DISCUSSED WITH MGR -SCHEDULED
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