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: pork roast not able to be cooled properly. Discussed proper cooling and Juliet will monitor and send a risk control plan.
02/24/2016
Regular
No violation noted during this evaluation.
02/19/2015
Follow Up LOC
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: refrig does not maintain 41 or below--strawberries 46 degrees
02/13/2015
Regular
No violation noted during this evaluation.
08/22/2014
Routine
No violation noted during this evaluation.
01/28/2014
Routine
Indoor and outdoor surfaces Ceiling pannel above vautomatic diswasher missing(replace)
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