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: Pot of hot cheese cooling in walk-in cooler. Container needs to be labeled with time it was placed into cooler. It must for from 135F to 70F within 2 hours and then it has 4 hours to go from 70F to 41F. If it is not going to make 70F within the initial 2 hours, it must be reheated to 165F and then cooled again to 70F within 2 hours.
12/23/2015
Regular
No violation noted during this evaluation.
06/09/2015
Regular
Cooling foods are stored properly Observation: Wen cooling soups in walk-in cooler, soup must cool from 135F to 70F in 2 hours and then from 70F to 41F in 4 additional hours. Keep record of time soups are placed in cooler and monitor (record) temperatures.
06/30/2014
Routine
Preventing contamination when tasting
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Mechanical warewashing equipment, hot water sanitizing temperatures
11/20/2013
Routine
In-use utensils, between-use storage STYROFOAM TO GO CONTAINER USED AS SCOOP IN APPLE SAUCE. INVERT SPOONS AT BAR SO EMPLOYEES GRAB NON-FOOD CONTACT SURFACE.
Roasts held at a temperature of 130°F or above BE SURE TO ADD ENOUGH ICE TO TUBS SO TOMATOES, SOUR CREAM, COTTAGE CHEESE AND APPLE SAUCE STAY BELOW 41 DEG F. Corrected at time of inspection
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