Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation: The facility was not clean to sight.
Established procedures for responding to vomiting and diarrheal events Observation: The facility did not have a diarrhea and vomit clean up procedure.
The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease. Observation: The person in charge could not remember the sick policy requirements.
Demonstration of Knowledge Observation: Person in charge did not remember all the food safety 101 requirements.
06/30/2014
Routine
Discharge from eyes, nose, and mouth
Clean condition-hands and arms
Shellstock, maintaining identification
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
07/15/2013
Routine
Food temperature measuring device construction Thermometers with temp sensor at tip of probe must be provided.
Clean condition-hands and arms
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
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