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 manner to ensure employees are aware of responsibility to report illnesses/symptoms.
Food temperature measuring devices are calibrated in accordance with the manufacturers specifications as necessary to ensure their accuracy Observation: Food thermometer no calibrated, temperature reading of 27* in ice water. Calibration procedures taught at time of inspection.
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: Ambient temperature thermometer not present in small cooler in kitchen.
Food on display is protected from contamination by consumers Observation: Apples and pears on display not protected from consumers. Apples and pears placed under dome.
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