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: Sausage cooked on 4/14/15 temping at 49.1 and 60.1 degrees on 4/15/15 at 10:10 - disposed of.
Miscellaneous sources of contamination Observation: Clean lids stored directly next to hand sink
Foods are cooled using appropriate methods Observation: Placing hot cooked foods in deep, plastic containers, covering and placing in reach-in to cool.
Material characteristics of non-food contact surfaces Observation: Using cardboard box for storing clean lids.
Storage of clean linens, single-service, and single use articles Observation: "To go" containers not stored inverted
04/15/2015
Regular
Mechanical warewashing equipment, hot water sanitizing temperatures
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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