Established procedures for responding to vomiting and diarrheal events Observation: Will submit.
Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet. Observation: Water at handsink at 85.1 degrees.
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Observation: Cooked/prepared foods not date marked. Marked and/or disposed of at time of inspection.
A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods Observation: Establishment does not have thin tipped thermometer.
Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods Observation: Raw ground turkey stored with cured ham and bologna, relocated at time of inspection.
04/29/2014
Routine
Duties of PIC Not familiar with reportable diseases.
Toilet room receptacle, enclosed, fixtures clean
Cleaning of cooking and baking equipment Bowl used for dispensing cereal laying in product.Interior of microwave soiled.
Laundry facilities requirement, location, and use
Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods Raw shell eggs stored over lettuce in reach-in cooler, moved at time of inspection.
Food temperature measuring devices are provided and readily accessible Establishment does not have a thin tipped thermometer.
In-use utensils, between-use storage Bowl used for dispensing cereal laying in product.Interior of microwave soiled.
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