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 Observed roast beef at 46 degrees dated 1-14-13 in walk in cooler. Discarded voluntarily at time of inspection. Observed deboned chicken and roast beef in plastic covered container. Moved to shallow sheet pan at time of inspection.
Foods are cooled using appropriate methods Observed roast beef at 46 degrees dated 1-14-13 in walk in cooler. Discarded voluntarily at time of inspection. Observed deboned chicken and roast beef in plastic covered container. Moved to shallow sheet pan at time of inspection.
Food temperature measuring devices are provided and readily accessible Need to use thin tipped prove type thermometer at grill station to monitor cooking temperatures.
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