Reportable symptoms, diagnosis, past illness, and history of exposure.
Using a handwashing sink- operation and maintenance Handsink bay is filled with dirty linens. Also, laundry tub blocks access to the sink. Soap has evidence of not being used.
Roasts held at a temperature of 130°F or above Milk, cream cheese and butter are 48-52F. Cold holds need to be at 41 or less. Discard out of temp foods.
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. Ensure staff that does anything with the food understands what is required to keep foods safe.
Food temperature measuring devices are provided and readily accessible Thermometers are needed in all frigs, a stem is needed to check temps on foods.
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