Sanitization of food contact surfaces - before use and after cleaning Observation: No chlorine solution set up at time of inspection. Person in Charge made up bucket of chlorine solution and inspector tested for proper concentration.
Established procedures for responding to vomiting and diarrheal events Observation: No established procedures for responding to vomiting and diarrheal events. Inspector provided CDC Norovirus clean-up document.
Use of absorbent materials on floors Observation: Absorbent carpet material installed throughout entire coffee service area.
Manual warewashing sinks requirements Observation: Coffee warewashing area does not have a temporary third compartment basin. Establishment washes, cookie trays, coffe pots, and spatulas. Person in Charge stated the establishment will buy a portable plastic tub for sanitizing step to complete the wash, rinse, sanitize procedure.
Handwashing signage Observation: No handwashing sign at handwashing sink. Inspector provided handwashing sign.
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: No verifiable Employee Reporting Agreement available at time of inspection. Inspector provided FDA Form 1-B for employees to review and sign.
Test kit provided and used to measure sanitizing solution concentration Observation: No test strips available at time of inspection.
02/26/2016
Regular
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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