- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No one is on-site with the certification.
- Established procedures for responding to vomiting and diarrheal events
Observation: No policy written for this establishment.
|
12/30/2015 | Regular |
No violation noted during this evaluation. | 12/18/2014 | Follow Up LOC |
- Mechanical warewashing equipment, hot water sanitizing temperatures
Observation:No sanitizer coming through the dish machine during inspection. Staff checks daily, facility does have a 3-bay sink.
|
12/17/2014 | Regular |
- Clean condition-hands and arms
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
|
09/26/2013 | Routine |
- Frozen PHF/TCS foods are properly slacked and thawed
Thawing hot dogs in the 2-bay in standing water.
- Sanitization of food contact surfaces - before use and after cleaning
No sanitizer coming thru the dishmachine.
|
09/25/2013 | Routine |
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