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.
Certified Food Protection Manager with management and supervisory responsibility employed by the establishment Observation: No Certified Food Protection Manager with management and supervisory responsibility employed by the establishment.
Using a handwashing sink- operation and maintenance Observation: Dish items stored in the three compartment sink/hand sink at time of inspection. Employee removed the dish items.
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: Milk & Creamer (56F) stored in the thermos dispensers out in the dining area were not maintaining proper cold holding temperatures of 41F or below. Employee discarded dairy items and set up new thermos dispensers.
12/08/2015
Regular
Food is properly labeled Observation: Bakery items for retail sale are not labeled with all required items. Label information shall include: (1) The common name of the FOOD, or absent a common name, an adequately descriptive identity statement
Sanitization of food contact surfaces - before use and after cleaning Observation: Chlorine sanitizer solution in the spray bottle tested at 0 ppm. PIC corrected.
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