Established procedures for responding to vomiting and diarrheal events Observation: Need procedures for cleaning up after vomit and diarrhea.
Food is properly labeled Observation: Repacked pre-cooked bbq meat did not have ingredient statement.
Physical facilities maintained in good repair Observation: Condensation on the floor from freezer/coolers and un air conditioned air makes puddles on the floor. Drains that back up must be maintained so they don't smell.
Certified Food Protection Manager with management and supervisory responsibility employed by the establishment Observation: No person certified in food safety - need CFPM within 6 months of opening.
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: Product in retail case holding at 54 degrees. Moved to walk in cooler a time of inspection - retail case shall not be used until it can hold 41 degrees at all times.
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Observation: Unsliced deli meat in open packages did not have date mark. Marked at time of inspection.
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