Test kit provided and used to measure sanitizing solution concentration Observation: The facility did not have test strips for there sanitizer.
Handwashing signage Observation: The hand sinks did not have hand wash signs.
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 facility does not have a sick policy.
PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control Observation:Two fridge units were operating at 50 degrees.
Established procedures for responding to vomiting and diarrheal events Observation: The facility does not have a diarrhea vomit clean up plan.
Disclosure of menu items offered or served raw or undercooked Observation: If under cooked burgers are going to be sold a consumer advisory shall be posted.
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