- Established procedures for responding to vomiting and diarrheal events
Observation:Incident clean up kit is required for cleaning vomit, left information
- Tableware that is not pre-wrapped is presented so that only handles are touched
Observation:tableware that is pre-set must have food end of utensil covered
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
Observation:Need thermometer for checking food temperature
- Storage and maintenance of wet and dry wiping cloths
Observation:clean and dirty wiping cloths lying around kitchen-store away from food and food prep
- Hand drying provided
Observation:handsink did not have paper towels available-currently using cloth towels
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation:Shell eggs improperly stored above ready to eat foods in prep cooler
- 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:Left Employee Reporting Agreement have all employees sign
- Handwashing sinks-Numbers, capacities, location, and placement
Observation:Handsink was blocked upon arrival-corrected during inspection
- 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:Prep cooler nearest freezer was running a little warm about 45f- adjust or have repaired as needed
- Outer openings are protected
Observation:Back screen door is not tight fitting and screen is broke-replace or repair to keep pests out
- Disclosure of menu items offered or served raw or undercooked
Observation:No Consumer Advisory on menu, eggs are offered under cooked
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:6 months to get CFPM, left information with owner
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Clean interior of stand up freezer in kitchen
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10/28/2015 | Regular |
Restaurant representatives - add corrected or new information about Snack Time Restaurant, 1010 6th St, Nevada, IA 50201 »