Established procedures for responding to vomiting and diarrheal events Observation:Left info will verify next inspection
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 will verify next inspection
01/12/2015
Regular
Mechanical warewashing equipment, hot water sanitizing temperatures
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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