Established procedures for responding to vomiting and diarrheal events Observation: Facility does not yet have procedures in place.
Disclosure of menu items offered or served raw or undercooked Observation:On menu, items that can be ordered less than well done-an asterisk is needed by each item.
Foods are cooled using appropriate methods Observation: A different procedure is needed to ensure proper cooling. Hot potatoes in covered pot in walk in. Corrected
Test kit provided and used to measure sanitizing solution concentration Observation: Sanitizer in sink bay and in sani buckets are low on sani strength. Use test strips to ensure proper strength. Sink bay @~50ppm, buckets @~10ppm
Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours Observation:potatoes in w/i are above 70F. Cooling procedures need to be ensured so that cooked foods cool rapidly to 70F or less within the first two hours and to 41 or less in the remaining 4 hours. Total allowed time for cooling process-6hrs.
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