Handwashing signage Observation:Need sign at handsink reminding employees to wash hands corrected
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 information with Mgr
06/25/2015
Regular
Preventing contamination from equipment, utensils, and linens
Clean condition-hands and arms
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Eating, drinking, or using tobacco
Manual warewashing equipment, hot water sanitizing temperatures
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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