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: Egg hashbrown that was cooling in the walk in cooler was 74 degrees after being in cooler for 2 1/2 hour. Management destroyed. Went over proper cooling process and left training sheet.
Storage and maintenance of wet and dry wiping cloths Observation: Wet wiping cloth laying on the counter by the warmer. Old cloth was disposed of and new cloth put in sanitizer bucket.
Equipment and utensils are adequately rinsed after washing Observation: Rinse sink was not filled while washing dishes. Always fill middle sink for proper rinsing.
02/11/2016
Regular
Sanitizers Observation: Sanitizer too weak. Corrected on site.
08/11/2015
Regular
No violation noted during this evaluation.
02/11/2015
Regular
No violation noted during this evaluation.
11/21/2014
Pre Opening
Sanitizers Observation:Bleach too strong in sanitize bucket. Corrected on site.
Drying mops Observation:Used mop need holder to air dry.
Separation from food, equipment, utensils, linens, and single service Observation:Cleaner hanging above food. Removed-corrected on site.
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