Certified Food Protection Manager with management and supervisory responsibility employed by the establishment Observation: No certified food protection manager.
Test kit provided and used to measure sanitizing solution concentration Observation: No test kit to test quat sanitizer.
Sanitizers Observation: Sanitizer in bottle above 200ppm.
Established procedures for responding to vomiting and diarrheal events Observation: No procedures for clean up of vomiting and diarrhea events.
Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods Observation: Raw hamburger stored above ready to eat foods. Raw hamburger was moved during inspection. Corrected.
Food temperature measuring devices are provided and readily accessible Observation: No thermometer in coolers.
03/24/2015
Regular
Sanitization methods - hot water, chemical Observation: Observed plates not being sanitized for the amount of time as stated on the label. Plates were re-sanitized during inspection. Corrected.
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Observation: Observed roast held longer than 24 hours not date marked. Roast was date marked during inspection. Corrected.
PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control Observation: Observed cooked hamburger temped at 112*. Hamburger was voluntarily discarded. Corrected.
Sanitizers Observation: Observed quat sanitizer in 3 compartment sink below 200ppm. Sanitizer was added to achieve 200ppm. Corrected.
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