- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No certified food protection manager at the premise. Must have at least one certified food protection manager employee who has supervisory and management responsibility with authority to direct and control food preparation and service. Take the class Obtain training and certificate.
- Food employees hair is effectively restrained
Observation: Did not use hair restrains while preparing food. Must wear hat, visor, or net when working with foods and cleaning equipment.Corrected on site.
- Established procedures for responding to vomiting and diarrheal events
Observation: The owner has no established procedures for responding to vomiting and diarrhea events that involve discharge of vomitus or fecal matter onto surface in the food establishment. Must have written standard operation procedure to respond to vomiting and diarrhea?(V&D)?events. Provided the form to sign, and verbalized understanding with the signature. Corrected on site.
- Storage or display of food in contact with water or ice
Observation: 1) Ice buildup in reach-in kitchen freezer in the kitchen. Must defrost to prevent source of contamination. Must keep freezer free of ice. 2) Uncovered ice cubes in freezer with excessive build up. Must cover the food to prevent contamination.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: 1) Makes own pasta sauce, which was dated 09/22/2015 in reach-in cooler. All ready to eat food if, not used within 24 hours after opened or preparation, have 7 days from date marked to use or discard. Discarded at the time of inspection and corrected on site.
- Handwashing signage
Observation: Handwashing sign not posted at the handwashing sink the kitchen and restroom. Every handsink use by employee must have sign posted reminding employee to wash their hands. Provided the Handwashing signage, posted and corrected on site.
- Bare hand contact with ready to eat foods
Observation: Employee is touching ready-to eat food such as croissant, grapes and cut melons (RTE) with bare hands.Must wash hands than wear gloves or use utensils to handle ready-to-eat food. Verbalized understanding and corrected on site.
- Responsibility of food employees and conditional employees to report
Observation: No Employee Reporting Agreement. The owner is the only one employee in this establishment.Provided the form for her to sign. Corrected on site.
- Handwashing cleanser, availability
Observation: No paper towel at employee hand washing sink. Paper must be available at every hand sink. Restock. Corrected on site. COS.
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10/02/2015 | Regular |
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