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: The facility does not have a Sick Policy.
Established procedures for responding to vomiting and diarrheal events Observation: The facility does not have a procedure or the items required to clean up vomit and diarrhea.
Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing. Observation: Customer reach-in cooler without thermometer. Corrected by placing a thermometer in the cooler.
Sanitizers Observation: The sanitizer below required level. Corrected by mixing a new batch.
01/20/2016
Regular
A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods Observation: The facility does not have a tip sensitive thermometer.
02/13/2015
Regular
Sanitizers Observed quat sanitizer below 200ppm. Sanitizer was dumped and replaced. Corrected at time of inspection
Food temperature measuring devices are provided and readily accessible Observed no thermometer provided in the front customer reach in cooler.
equipment food contact surfaces and utensils clean to sight and touch. Observed build up on drawer handles below the grills.
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