Manual warewashing equipment, chemical sanitization using detergent-sanitizers Observation:Sponges not allowed for cleaning food contact surfaces
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:Employee Reporting Agreement for all food workers
Handwashing signage Observation:Must have sign at hand sink reminding employees to wash hands
Certified Food Protection Manager with management and supervisory responsibility employed by the establishment Observation:CFPM within 6 months-left info
Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours Observation:Sausage gray and sausage patties improperly cooled, both were at 58F at 3pm. Time taken off of breakfast buffet was not known-both were disposed of
Air drying of equipment and utensils Observation:Air drying of cooking utensils on cloth towel-not allowed
Established procedures for responding to vomiting and diarrheal events Observation:Incident clean up kit available for vomit/diarhea
12/04/2015
Regular
Linens- cleaning and storage Single service cups on floor- keep at least 6 inches off of floor
Test kit provided and used to measure sanitizing solution concentration Need test kit for checking sanitizer
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