The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease. Observation: establishment does not have employee reporting agreement in place.
11/18/2015
Regular
No violation noted during this evaluation.
05/21/2014
Illness Complaint
PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control Observation:
05/15/2014
Physical Recheck
Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation: containers used too transport food is not clean.
PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control Observation: food was not at 135 or above when serving.
Food temperature measuring devices are calibrated in accordance with the manufacturers specifications as necessary to ensure their accuracy Observation: an accurate thermometer is needed.
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