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:Left information
Ambient air and water temperature measuring devices are accurate to ±1.5°C or ±3°F and are designed to be easily readable Observation:Provide thermometers for all coolers/ order thermometers for checking food temps
Established procedures for responding to vomiting and diarrheal events Observation:Left info
04/23/2014
Pre Opening
Handwashing sinks-Numbers, capacities, location, and placement No designated handsink
Test kit provided and used to measure sanitizing solution concentration Existing facility has 2 comp sink with more than 3 utensils to warewash
Handwashing signage Handsink must have signs reminding employees to wash hands
Sanitization methods - hot water, chemical Need approved sanitizer for proper warewashing of food contact surfaces
Manual warewashing sinks requirements Existing facility has 2 comp sink with more than 3 utensils to warewash
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