Food shall be obtained from sources that comply with law Observation:Salsa from unapproved source was removed from shelves at time of inspection
01/14/2016
Regular
Reduced oxygen packaging of foods prepared without a variance control the growth of Clostridium botulinum and Listeria monocytogenes Observation:Hard cheeses cut from wheel being ROP'd Firm will discontinue this practice and cut to order or use alternate packaging methods or apply for a variance
Established procedures for responding to vomiting and diarrheal events Observation:Left info
Certified Food Protection Manager with management and supervisory responsibility employed by the establishment Observation:Left info
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 info
12/15/2014
Regular
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Preventing contamination when tasting
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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