Established procedures for responding to vomiting and diarrheal events Observation: The facility does not have the supplies to properly clean-up vomit and diarrhea.
05/07/2015
Regular
No violation noted during this evaluation.
12/19/2014
Regular
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Eating, drinking, or using tobacco
Shellstock, maintaining identification
Clean condition-hands and arms
06/10/2013
Routine
Reportable symptoms, diagnosis, past illness, and history of exposure. Food employees must read and sign Food Employee Reporting Form, and the forms must be kept on file ( left 2 copies ).
Plumbing system repaired according to law Kitchen handsink faucet is dripping. This must be repaired. Handsink may be moved to 1 of the 3 compartment sinks. Soap and towels must be moved also.
Common name-working containers Spray bottle of bleach water must be labeled. Corrected at time of inspection
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