Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days Observation: threw out outdated food.
Established procedures for responding to vomiting and diarrheal events Observation: need clean-up procedure for vomit and diahrea.
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Observation: date all potentially hazardous foods.
Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness Observation: no sanitizer present in dishwasher. Must hand sanitize all dishes till repaired.
Responsibility of food employees and conditional employees to report Observation: gave Brandy form and will copy and get all employees to sign.
Handwashing signage Observation: gave signs
Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation: clean oven
Certified Food Protection Manager with management and supervisory responsibility employed by the establishment Observation: need certificate for food safety class.
Bare hand contact with ready to eat foods Observation: no bare hand contact with RTE foods
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