Handwashing signage Observation: There are no handwashing signs at the handsinks. COS by leaving handwashing sign.
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 Observation: There were soups at the customer buffet lines that had a temperature of 94* after 1 1/2 hours. COS by removing soups and reheating on stove to appropriate temperature.
PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control Observation: There was a large bowl of butter sitting on the counter. COS by moving to the refrigerator.
Test kit provided and used to measure sanitizing solution concentration Observation: There are no test strips to check the concentration level of the chlorine based sanitizer.
Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods Observation: There was a pan of raw chicken stored directly above lettuce it the walk in cooler. COS by moving pan of chicken to a lower shelf.
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