Established procedures for responding to vomiting and diarrheal events Observation: No procedures for clean up of vomiting and diarrhea events.
equipment food contact surfaces and utensils clean to sight and touch. Observation: Ice machine not clean to sight or touch.
Storage of clean equipment and utensils Observation: Spoon handles stored inside container.
Food temperature measuring devices are provided and readily accessible Observation: No thermometer provided in front reach in cooler.
06/30/2015
Regular
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Observation: Observed open hot dog container held longer than 24 hours and not date marked. Container was date marked. Corrected.
Sanitizers Observation: Observed quat sanitizer above 200ppm as required by the manufacturer. Quat was corrected to 200ppm during inspection. Corrected.
03/05/2014
Routine
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Discharge from eyes, nose, and mouth
Eating, drinking, or using tobacco
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Shellstock, maintaining identification
Clean condition-hands and arms
09/16/2013
Routine
Bare hand contact with ready to eat foods No bare hand contact with ready to eat foods.
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