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: The cheesy corn soup cooling for ABOUT two hours was 92 F---The operator was allowed to speed cooling with a cooling paddle and ice bath combination to get to 70 F as quickly as possible.
09/18/2014
Routine
No violation noted during this evaluation.
01/29/2014
Routine
Physical facilities maintained clean: Cleaning frequency, restrictions, and methods THERE IS EXCESS MOISTURE ON THE FLOOR OF THE BASEMENT.
08/28/2013
Routine
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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