Certified Food Protection Manager with management and supervisory responsibility employed by the establishment Observation:Left info
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:Date pizza toppings that have been removed from original container
07/03/2014
Routine
Clean condition-hands and arms
Eating, drinking, or using tobacco
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Shellstock, maintaining identification
Discharge from eyes, nose, and mouth
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
06/25/2013
Routine
Handwashing cleanser, availability NEED HANDSOAP AT HANDSINK IN KITCHEN
Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods Raw animal foods not adequately separated from precooked or ready-to-eat foods during storage/preparation/holding/display RAW BEEF STORED OVER COOKED MEATS IN REACH IN COOLER
Sanitization methods - hot water, chemical OUT OF SANITIZER FOR PROPER WAREWASHING
Separation from food, equipment, utensils, linens, and single service CHEMICAL SPRAY BOTTLE STORED ON ICEMAKER-REMOVED AT TIME OF INSPECTION
equipment food contact surfaces and utensils clean to sight and touch. CLEAN INTERIOR OF ICEMAKER
Test kit provided and used to measure sanitizing solution concentration NEED TEST STRIPS FOR CHECKING SANITIZER LEVELS
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