Established procedures for responding to vomiting and diarrheal events Observation: The facility does not have written procedures to clean-up vomit and diarrhea. Corrected by providing the written procedures and the facility has the items in the procedure.
Hand drying provided Observation: No paper towel at the hand sink. Corrected by placing a roll of towels at the hand sink.
Light bulbs, protective shielding Observation: Light bulbs in the kitchen without protective covering.
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Observation: The facility does not have a date marking system. Corrected by dating the foods.
Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation: Fan in the kitchen is not clean.
Physical facilities maintained in good repair Observation: Few floor tiles in poor repair.
Separation from food, equipment, utensils, linens, and single service Observation: Chemicals stored above the 3-compartment sink. Corrected by moving the chemical containers below the sink.
Test kit provided and used to measure sanitizing solution concentration Observation: The facility does not have quat test strips.
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