Established procedures for responding to vomiting and diarrheal events Observation:Left info
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Observation:Left info on datemarking
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
Certified Food Protection Manager with management and supervisory responsibility employed by the establishment Observation:Left info
Frozen PHF/TCS foods are properly slacked and thawed Observation:Ground beef thawing at room temp-thaw in cooler or as part of the cooking process
Handwashing signage Observation:Kitchen and mens room need sign reminding employees to wash hands
PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control Observation:Lettuce out at room temp must be stored at 41 or below
Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods Observation:Raw shell eggs and raw brats improperly stored over ready to eat foods
equipment food contact surfaces and utensils clean to sight and touch. Observation:Clean back side of slicer blade before next use
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