Linens and napkins, use limitations Observation: Linen used to cover salad in the reach in cooler.
Single use glove use Observation: Employee stopped serving to pick up a bun that had fallen on the floor. Gloves not changed before returning to serving line. Correct glove procedures instructed.
01/28/2015
Regular
Air drying of equipment and utensils Observation: Using towel to dry pans/bowls.
Established procedures for responding to vomiting and diarrheal events Observation: Will submit
Eating, drinking, or using tobacco Observation: Eating in kitchen while preparing food.
03/06/2014
Routine
Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods Raw hamburger over cooked hamburger in reach-in cooler - will arrange.
Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet. No hot water at handsink in restroom.
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