Physical facilities maintained clean: Cleaning frequency, restrictions, and methods Observation: Physical facilities is not maintained clean.
Test kit provided and used to measure sanitizing solution concentration Observation: The facility does not have bleach test strips.
Outer openings are protected Observation: Outer openings not protected at the side door.
Handwashing cleanser, availability Observation: No soap at the hand sink. Corrected by getting soap at the hand sink.
Established procedures for responding to vomiting and diarrheal events Observation: The facility does not have a procedure or items to clean-up vomit and diarrhea.
Physical facilities maintained in good repair Observation: Floor is in poor repair.
Hand drying provided Observation: No paper towels at the hand sink. Corrected by getting paper towel at the hand sink.
01/11/2016
Regular
No violation noted during this evaluation.
01/11/2016
Follow Up LOC
Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing. Observation: Observed cold hold units without thermometers.
Physical facilities maintained clean: Cleaning frequency, restrictions, and methods Observation: Observed the physical facilities not maintained clean.
Test kit provided and used to measure sanitizing solution concentration Observation: Observed the facility does not have test strips.
Physical facilities maintained in good repair Observation: Observed physical facilities (floor) not maintained in good repair.
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