- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: The facility still does not have a serve safe certified manager but has stated they will have a person go in January.
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12/28/2015 | Follow Up LOC |
- Established procedures for responding to vomiting and diarrheal events
Observation: The PIC still has not wrote a diarrhea vomit clean up plan. The PIC wrote a diarrhea vomit clean up plan when I was there.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: The facility does not have a certified food protection manager on site. The PIC stated they have signed up for the course and will be taking it soon.
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08/11/2015 | Illness Complaint |
- Eating, drinking, or using tobacco
Observation: An employee had an open drinking container in the prep area. The employee was instructed to cover the drink with a lid and a straw or get a screw cap bottle.
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility does not have a diarrhea vomit clean up plan. I provided a noro clean up document and the facility stated they would copy it and place it into protocol.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The probe thermometers were not clean to sight. They were cleaned prior to me leaving.
- Physical facilities maintained in good repair
Observation: The floor in the back was damaged and shall be repaired.
- Food storage containers identified with common name of food
Observation: Some of containers in the prep area were not labeled. They were labeled prior to me leaving.
- Protecting food from environmental contamination
Observation: Scoops in the spice containers did not have handles on them. They were discarded and new ones with handles were placed into the containers.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: The facility does not have a thin probe thermometer.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: The facility does not have a certified food protection manager.
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05/19/2015 | Regular |
- Storage and maintenance of wet and dry wiping cloths
Observation: Wet cloths were not being placed in sanitizer after each use.
- 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.
Observation: The facility does not have a sick policy.
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11/20/2014 | Regular |
- Eating, drinking, or using tobacco
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
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07/22/2013 | Routine |
- Roasts held at a temperature of 130°F or above
The walk in cooler was freezing up. The fish and steaks were 44-45 degrees F.
- Toilet room
receptacle, enclosed, fixtures clean
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07/10/2013 | Routine |
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