- Food properly labeled with major food allergens
Observation: Provide a list of allergens for each of the bulk candies sold.
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
- Handwashing signage
Observation: Provide a handwashing sign to each handsink. Signage is available free at www.profoodsafety.org
- Handwashing sinks-Numbers, capacities, location, and placement
Observation: Wine bar does not have a handsink. Prior to use of wine bar a handink will need to be provided.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Provide approved sanitizer prior to opening.
- Food is properly labeled
Observation: Ingredients will need to be provided for bulk candies originating from offsite.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Provide sanitizer test strips for checking sanitizer concwentration.
- Established procedures for responding to vomiting and diarrheal events
Observation: Establish written procedures for clean-up of a vomiting or diarrheal event and necessary equipment for same. See handouts provided.
- 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: Provide a written employee health reporting policy. Forms 1a, 1b provided may be used as a template.
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09/08/2015 | Pre Opening |
Restaurant representatives - add corrected or new information about Chocolaterie Stam, 269 Main St, Dubuque, IA 52001 »