Manual warewashing sinks requirements Observation: The 3-compartment sink is not large enough to fully submerge the equipment used in the facility.
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Observation: Foods in the fridges are not date marked.
Drying mops Observation: Mop is not hung to dry.
Handwashing sinks-Numbers, capacities, location, and placement Observation: The employees are using the 3 compartment sink in the dish room as a hand sink. The Hand sink is located in the kitchen in the prep area.
Hand drying provided Observation: No paper towels at the hand sink in the kitchen.
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: No thermometer in the fridge in the coffee area.
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: The facility does not have a Sick Policy.
Certified Food Protection Manager with management and supervisory responsibility employed by the establishment Observation: The facility does not have a CFPM.
12/28/2015
Regular
Food is properly labeled Observation: The prepackaged foods are not properly labeled.
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