Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days Observation: Green beans stored past the seven day shelf life. Corrected by disposing.
Food is properly labeled Observation: No labeling provided for sausage in freezer.
Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A) Observation: No employee health reporting system.
Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use Observation: Food thermometer not accurate within 2*F. Corrected by re-calibrating.
Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods Observation: Raw shell eggs stored above salad dressings. Corrected by relocating.
Foods are cooled using appropriate methods Observation: Cheese sauce cooled at room temperature on oven range. Corrected by transferring to shallow metal pan, placing in refrigeration, and stirring.
Test kit provided and used to measure sanitizing solution concentration Observation: No test strips provided to measure concentration of chemical sanitizer solution.
equipment food contact surfaces and utensils clean to sight and touch. Observation: Blade to can opener soiled. Ice machine in bar area soiled with mildew accumulation. Corrected by stopping ice service until machine can be cleaned.
Established procedures for responding to vomiting and diarrheal events Observation: No procedures for cleanup of vomit and diarrhea.
Hand drying provided Observation: Cloth dish towel used as hand drying in kitchen area.
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