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: Rice in refrigerator holding at 50 degrees. Rice was cooked yesterday and held over for fried rice. Voluntarily discarded.
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Observation: Egg rolls, noodles cooked and holding for more than 24 hrs are not datemarked. Marked at time of inspection,.
Test kit provided and used to measure sanitizing solution concentration Observation: No test kit for measuring quat sanitizer.
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