- Handwashing sinks-Numbers, capacities, location, and placement
Observation:Employee using handsink to wash dishes-discussed w/mgr
- Common name-working containers
Observation:label all chemical spray bottles
- Manual warewashing equipment, chemical sanitization using detergent-sanitizers
Observation:Wash all food related equipment in 3 comp sink wash -rinse -sanitize
- Prohibited storage areas for clean equipment and utensils
Observation:Keep all single service items off of floor
- Separation from food, equipment, utensils, linens, and single service
Observation:Store chemicals away from food related items
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05/22/2014 | Routine |
- 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 info
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:Left info
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Clean interior icemaker-scheduled
- 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
- Handwashing sinks-Numbers, capacities, location, and placement
Observation:Firm will use 1 of 3 compartments from 3 comp sink as a handsink. Firm has 2nd 3 comp sink available.
- Outer openings are protected
Observation:Screen outer door if kept open
- Established procedures for responding to vomiting and diarrheal events
Observation:Left info
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04/22/2014 | Pre Opening |
- Eating, drinking, or using tobacco
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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03/22/2013 | Routine |
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