- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Established procedures for responding to vomiting and diarrheal events
Observation:There are no written procedures to respond to vomiting and diarrheal events - printed policy, corrected on site.
- Eating, drinking, or using tobacco
Observation:Observed employees taking a break with food and beverage consumption at a table in the kitchen, near food preparation areas. Corrected on site.
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05/07/2015 | Regular |
No violation noted during this evaluation. | 03/13/2014 | Regular |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
|
10/08/2013 | Regular |
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
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04/25/2013 | Regular |
- Bare hand contact with ready to eat foods
Observed employee cutting tomatoes and handling them with bare hands - corrected.
- Backflow protection
air gap, device standard, when required
|
04/09/2013 | Regular |
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