Physical facilities maintained clean: Cleaning frequency, restrictions, and methods Observation:Clean floor walk in meat cooler-scheduled
Eating, drinking, or using tobacco Observation:Open drinks in meat dept-corrected
Certified Food Protection Manager with management and supervisory responsibility employed by the establishment Observation:Left info
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:Left info
Established procedures for responding to vomiting and diarrheal events Observation:Left info
10/14/2014
Regular
Handwashing cleanser, availability No hand soap at handsink-corrected at time of inspection
Test kit provided and used to measure sanitizing solution concentration Need test strips for checking sanitizer levels in 3 comp sink
Sanitization methods - hot water, chemical Warewashing of food contact surfaces did not include sanitizing step-corrected at time of inspection
Handwashing signage Post sign in restroom reminding employees to wash hands
Sanitization of food contact surfaces - before use and after cleaning Warewashing of food contact surfaces did not include sanitizing step-corrected at time of inspection
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