Established procedures for responding to vomiting and diarrheal events Observation: Has clean-up kit but no written procedure for Norvirus. Food establishment must have procedure for employees to follow when responding to vomiting and diarrheal events that involve the discharge of bodily fluids such as vomitus or fecal matter onto any surface within the food establishment to reduce foodborne disease transmission.
Food temperature measuring devices are provided and readily accessible Observation: The reach in cooler does not have an thermometer in line cooler. Provide a thermometer, which is easily seen to verify food is at correct temperatures. Cold hold must be at least 41* F or lower.
Sanitization of food contact surfaces - before use and after cleaning Observation: Sanitizing dispenser unit is not in working order and sanitizer solution tested to low below 200ppm. Must provide chlorine or QA sanitizer during all business hours.Fix and test with test strips to maintained between 200-400ppm.
Separation from food, equipment, utensils, linens, and single service Observation: Toxic sprayer bottle stored on the food counter. Poisonous or toxic materials resent a risk of contamination of food, equipment, utensils, linens, and single-service and single-use articles if not stored properly. Store below or separate from food.
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