Sanitization methods - hot water, chemical Observation: The facility was using cleaner to clean tables and counter without sanitizer. Made a new QA sanitizer. Corrected.
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: Milk on counter was temped at 60*F. Put back to fridge. Corrected.
Storage of clean equipment and utensils Observation: A box of single service cups was stored on the floor in office. Removed. Corrected.
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