Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing. Observation:No thermometer in prep cooler -corrected during inspection
Food employees hair is effectively restrained Observation:Hair not properly restrained by food service worker
Handwashing signage Observation:No sign at hand sink-posted during inspection
02/25/2016
Regular
equipment food contact surfaces and utensils clean to sight and touch. Observation:Clean counter mounted can opener-corrected
Certified Food Protection Manager with management and supervisory responsibility employed by the establishment Observation:Left information 6 months
Food properly labeled with major food allergens Observation:Pre-packaged baked goods for consumer self service must be properly labeled to include ingredients, allergens etc-label information can also be made available to inquiring consumers thru signs placard ets
Established procedures for responding to vomiting and diarrheal events Observation:Left info
Test kit provided and used to measure sanitizing solution concentration Observation:Need test strips for checking sanitizer levels at dishwasher-corrected
Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A) Observation:left info, unable to find completed forms, immediate
Storage of clean linens, single-service, and single use articles Observation:bag of single service cups on floor-corrected at time of inspection
Common name-working containers Observation:Label all chemical spray bottles-corrected
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