Test kit provided and used to measure sanitizing solution concentration Observation: Bleach test strips need key so you can tell the proper concentration. Also need quatinary test strips for cleaning rags concentration.
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:Observation: Beef vegetable soup was in refrigerator in hard plastic container with lid on it cooling. Had been in the refrig for 2 hours and tempted at 100 degrees. When cooled properly in metal shallow pan, with no lid and stirred it should be a minimum temperature of 70 degrees in 2 hours. Soup was disposed of. Left a flyer on proper cooling for reference.
Food reheated to 165°F or above in a microwave for hot holding within 2 hours Thick soup was in the crockpot reheating. Temperature was 82 degrees after reheating in crockpot for 1 1/2 hours. Reheating has to take have a temperature of 165 degrees in 2 hours or less. Was reheated in the microwave for 20 minutes to reach the proper temperature of 165 degrees.
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