Established procedures for responding to vomiting and diarrheal events Observation:Need to develop procedure for Clean up of V&D events for convenience store, similar to kichen and other serving areas.
Food is properly labeled Observation:Has packaged bakery items and prepared sandwiches, etc that do not have ingredient labels reflecting contents, corporate working on new labels to comply with code.
03/17/2015
Regular
Food properly labeled with major food allergens Observation:Individually packaged sandwiches made at main kitchen not labeled with ingredients, must label with ingredients and major allergens. Corporate is in process of developing labels, provide a list of ingredients for reference near the food display until labels available.
01/30/2014
Routine
Clean condition-hands and arms
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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