Food storage - preventing contamination from the premises Observation: Food in walk in freezer and cooler stored on floor.
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: Pulled chicken placed in steam holding unit from refrigerator. Employee moved food to stovetop for proper reheating.
09/01/2015
Regular
Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days Observation: Potato salad and macaroni salad dated 12/20 and 12/21 in refrigerator. Items discarded while on site.
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