Certified Food Protection Manager with management and supervisory responsibility employed by the establishment Observation: 6 months to pass CFPM course
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 information for Employee Reporting Agreement
Established procedures for responding to vomiting and diarrheal events Observation:Firm must purchase Incident clean up kit
equipment food contact surfaces and utensils clean to sight and touch. Observation:Clean exterior of all kitchen equipment
Test kit provided and used to measure sanitizing solution concentration Observation:Need test strips for checking sanitizer levels at dishwasher
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Observation:Datemark all ready to eat potentially hazardous foods
Physical facilities maintained clean: Cleaning frequency, restrictions, and methods Observation:Clean floors throughout kitchen
Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings Observation:Clean vent hood
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