Certified Food Protection Manager with management and supervisory responsibility employed by the establishment Observation: Owner has CFPM but does not have record on site to enter into system. FAX or EMAIL copy to inspector.
Maintaining premises free of litter and unnecessary equipment Observation: Basement has items that are not for restaurant use and personal belongings that are not part of the restaurant operation.
Food temperature measuring devices are provided and readily accessible Observation: No thermometer on site for checking temperatures of cold and hot food.
Disclosure of menu items offered or served raw or undercooked Observation: Breakfast menu does not have Consumer Advisory.
Established procedures for responding to vomiting and diarrheal events Observation: need noro procedures.
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