Established procedures for responding to vomiting and diarrheal events Observation: The facility does not have a diarrhea vomit clean up plan. I provided the facility with a noro clean up plan and the facility stated they would copy it and place it into protocol.
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. Observation: The facility does not currently have a sick policy on hand. I provided a sick policy to the facility and they stated they would make sure everyone signed the policy and place it into protocol.
Handwashing signage Observation: The restroom hand sinks did not have hand wash signs placed by them. I provided hand wash signs to the PIC and they placed them by the hand sink.
Certified Food Protection Manager with management and supervisory responsibility employed by the establishment Observation: The facility does not have a certified food protection manager on site.
Demonstration of Knowledge Observation: The PIC did not know basic food safety 101. I handed him a food safety 101 booklet and went over all the requirements with him.
07/30/2015
Regular
PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control Observation:Foods in hot holding equipment 125*
Disclosure of menu items offered or served raw or undercooked Observation:Disclosure not in menu
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:Thermometers not visible in all cold hold units
Posting inspection reports Observation:Post most recent inspection report
Reminder statement Observation:Advisory not in menu
Storage and maintenance of wet and dry wiping cloths Observation:Wiping cloth stored in hand sink
07/10/2014
Routine
Food temperature measuring devices are provided and readily accessible
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Corrected at time of inspection
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