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: Cooked spaghetti has not cooled to 70 degrees within 2 hours after being taken off heat.
Disclosure of menu items offered or served raw or undercooked Observation:Consumer advisory does not have proper disclosure with reminder statement.
Reminder statement Observation:
10/28/2015
Regular
No violation noted during this evaluation.
04/16/2015
Regular
Protecting food from environmental contamination Observation: Cell phone is being stored on a platter with potatoes.
12/10/2014
Regular
PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding Spaghetti reheating on stove top is between 50-75 degrees after about 3 hours.
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