Physical facilities maintained clean: Cleaning frequency, restrictions, and methods Observation:Debris under equipment along walls.
Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation:Shelving with debris under prep areas.
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:employee sheet handed out for employees, to be posted, weekly volunteer changge over.
06/22/2015
Regular
Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation:Hand contact areas to be clean and sanitized.
Physical facilities maintained in good repair Observation:Flooring in dish area in very poor condition.
07/08/2014
Routine
Test kit provided and used to measure sanitizing solution concentration testing of dishwasher sanitizer required
Designated areas for employees use of designated areas by employees
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