Established procedures for responding to vomiting and diarrheal events Observation: The facility did not have a procedure for cleaning diarrhea and vomiting events.
Demonstration of Knowledge Observation: The facility did not know the food safety 101 requirements.
Test kit provided and used to measure sanitizing solution concentration Observation: The facility does not have test strips to test bleach water with.
Handwashing signage Observation: The hand wash sinks did not have hand wash signs.
equipment food contact surfaces and utensils clean to sight and touch. Observation: The food contact surfaces were not clean to sight.
Hand drying provided Observation: Hand sink did not have hand towels provided.
Toilet room receptacle, enclosed, fixtures clean
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 did not have sick policy.
Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation: Non food contact surfaces were not clean to sight.
Handwashing cleanser, availability Observation: Hand sink did not have soap.
A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods Observation: The facility does not have a thin tipped thermometer on site.
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