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
Established procedures for responding to vomiting and diarrheal events Observation:Left information will verify next inspection
Test kit provided and used to measure sanitizing solution concentration Observation:Need test strips for sanitizer used at 3 comp sink
Certified Food Protection Manager with management and supervisory responsibility employed by the establishment Observation:Left information
Handwashing signage Observation:Handsink needs sign reminding employees to wash hands
Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness Observation:Need chemical sanitizer for properly sanitizing food contacft surfaces
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