- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Must have at least one employee that has supervisory and management responsibility and the authority to direct ad control food preparation and service is a certified food manager.
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08/12/2015 | Physical Recheck |
- Established procedures for responding to vomiting and diarrheal events
Observation: Food establishment must provide clean-up procedures for responding to vomiting and diarrheal events.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Refrigerator was temped at 42*F. The internal temperature of cold food must be held at 41*F or below. Fix.
- Responsibility of food employees and conditional employees to report
Observation: Food employee must fill out foodborn illness reporting agreement form.
- Cleaning of cooking and baking equipment
Observation: Food debris buildup inside of the microwaves. Clean after each event to prevent contamination. Corrected
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Must have at least one person be certified food protection manager.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Two bags of hot dog not date marked in refrige. Must date mark all potentially haardous food if not used within 24 hours after opened or preparation. Have 7 day from day marked to use or discard. Discarded.
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07/29/2015 | Regular |
- Cleanability of floors, walls, and ceilings
Observation: Cove base in bathrooms is peeling or missing.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Condiments for walking tacos were on ice. Facility must use either time or temp for control.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Chlorine sanitizer was tested low at time of inspection.
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06/28/2014 | Routine |
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
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05/09/2013 | Routine |
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Employee RR does not have water at least 100*F. Must have water to handsinks at least 100*F for adequate sanitation.
- Material characteristics of non-food contact surfaces
Back edge of stainless steel table along outer wall of concession stand is not sealed. Must seal back edge of stainless steel prep table to prevent buildup of bacteria.
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05/08/2013 | Routine |
Restaurant representatives - add corrected or new information about Fairfax Youth Sports Association, 625 Linn St, Fairfax, IA 52228 »