Separation from food, equipment, utensils, linens, and single service Observation: Chafing fuel stored over single use food containers.
Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation: Exterior surfaces of equipment, including pulls/handles, soiled with greasy residue.
Material characteristics of non-food contact surfaces Observation: Aluminum foil used to cover unused flattop grill where single serving enclosed frying equipment sits. Cardboard/tape at warewashing sink.
Posting of a valid license Observation: License not posted in public view.
Posting inspection reports Observation: Most current inspection report not posted.
Storage and maintenance of wet and dry wiping cloths Observation: Wet wiping cloths used to wipe down bar/tables not maintained in sanitizer solution between uses.
Established procedures for responding to vomiting and diarrheal events Observation: No clean up procedure for vomit and diarrhea.
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: No verifiable manner to ensure employees are aware of responsibility to report illnesses/symptoms.
Using a handwashing sink- operation and maintenance Observation: No designated handsink behind the bar.
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