The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease. Observation: The facility does not have a sick policy on hand.
Established procedures for responding to vomiting and diarrheal events Observation: The facility does not have a diarrhea vomit clean up plan.
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Observation: yogurt was not date marked with a 7 day date mark.
Food is properly labeled Observation: The yogurt and the bars were not labeled with ingredients, name of product, address, where the product was made, and net weight.
Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing. Observation: The small fridge units did not have thermometers placed in them.
Handwashing signage Observation: Hand wash sinks were not equipped with hand wash signs.
Certified Food Protection Manager with management and supervisory responsibility employed by the establishment Observation: The facility does not have a certified food protection manager on site.
Test kit provided and used to measure sanitizing solution concentration Observation: The facility does not have test strips for bleach H2O.
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