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
Handwashing signage Observation:Need signs at handsinks reminding employees to wash hands-profoodsafety.org
Test kit provided and used to measure sanitizing solution concentration Observation:Need chlorine test-will order
Established procedures for responding to vomiting and diarrheal events Observation:Left info
Certified Food Protection Manager with management and supervisory responsibility employed by the establishment Observation:Left info
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:Cooked sausages did not make cooling temp within 6 hrs-mgr will retrain employees 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 datemarking info-cooked ready to eat foods
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