Established procedures for responding to vomiting and diarrheal events Observation: No procedures for cleanup of Vomit and Diarrhea or Kit - left Guidance Document.
Bare hand contact with ready to eat foods Observation: Touching rolls with bare hands - corrected on site - left Guidance Document.
11/25/2015
Regular
Sanitization methods - hot water, chemical Observation: Improper three compartment sink sequence. Must WASH, RINSE, SANITIZE and AIR DRY.
05/28/2014
Routine
Mechanical warewashing equipment, hot water sanitizing temperatures
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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