Established procedures for responding to vomiting and diarrheal events 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
Certified Food Protection Manager with management and supervisory responsibility employed by the establishment Observation:Left info
04/22/2014
Physical Recheck
Test kit provided and used to measure sanitizing solution concentration Observation:Need chemical test strips for checking sanitizer levels
Outer openings are protected Observation:Light visible at bottom of back door-possible pest entry
Certified Food Protection Manager with management and supervisory responsibility employed by the establishment Observation:Left informational handout left
Established procedures for responding to vomiting and diarrheal events Observation:Left informational handouts
Common name-working containers Observation:Several chemical spray bottles with no label
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 informational handout
Food storage containers identified with common name of food Observation:Water bottle not labeled
PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control Observation:Shredded lettuce and cut tomato's both prep tables were at 45F-50F, must be held at 41 or below
Food temperature measuring devices are provided and readily accessible Observation:Need accurate probe style thermometers for checking food temps
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