Handwashing signage Observation:Restrooms did not have signs stating "Employees must wash hands before returning to work."
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:Not all coolers had thermometers present.
Toilet room receptacle, enclosed, fixtures clean
Cleanability of floors, walls, and ceilings Observation:Floor area behind the bar is rough and broken making it hard to keep clean. Needs to be smooth and easily cleanable.
11/09/2015
Regular
Reportable symptoms, diagnosis, past illness, and history of exposure.
Sanitization methods - hot water, chemical
Manual warewashing sinks requirements Facility only has a three compartment behind the bar. Does not have a separate handwash sink behind the bar area, therefore warewashing needs to be done in batch wash system.
License required to operate a food establishment
Handwashing signage
Outer openings are protected
equipment food contact surfaces and utensils clean to sight and touch. Cleaning is needed under and around equipment. --ice machine has a large amount of slimey blackened growth.
Test kit provided and used to measure sanitizing solution concentration Facility only has a three compartment behind the bar. Does not have a separate handwash sink behind the bar area, therefore warewashing needs to be done in batch wash system.
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.
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