- Established procedures for responding to vomiting and diarrheal events
Observation: Provide a written policy for clean-up of a vomiting or diarrheal event.
- 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: Complete a written employee health reporting prior to opening.
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01/25/2016 | Regular |
- Handwashing signage
Post handwashing sign to handsink. Signs are available free at www.profoodsafety.org
- Reportable symptoms, diagnosis, past illness, and history of exposure.
Complete employee health reporting policy as employees are added.
- Test kit provided and used to measure sanitizing solution concentration
Sanitizer test papers to be supplied by Ecolab per owner.
|
09/30/2013 | Routine |
- Reportable symptoms, diagnosis, past illness, and history of exposure.
Complete employee health reporting policy as employees are added.
- Test kit provided and used to measure sanitizing solution concentration
Sanitizer test papers to be supplied by Ecolab per owner.
- Handwashing signage
Post handwashing sign to handsink. Signs are available free at www.profoodsafety.org
|
09/30/2013 | Routine |
- Test kit provided and used to measure sanitizing solution concentration
Provide sanitizer test papers for chlorine and quat sanitizer.
- Food temperature measuring devices are provided and readily accessible
Provide thermometer for checking temps on cold bar and inside soft serve machines.
- Food on display is protected from contamination by consumers
Provide sneezeguard to topping table.
- Outer openings are protected
Rear door has excessive gap and needs to be adjusted to eliminate gap.
- Reportable symptoms, diagnosis, past illness, and history of exposure.
Complete a written employee health reporting policy and maintain a copy onsite. Forms 1a, 1b provided at inspection may be used as a template.
- Roasts held at a temperature of 130°F or above
Health Services will have to verify performance of soft serve machines. Topping bar running greater than 41 degrees. Temperature controlled for safety products may not be stored in unit until temperature is 41 degrees or less.
- Handwashing signage
Post handwashing sign to each handsink. Signs are available free at www.profoodsafety.org
|
09/27/2013 | Routine |
- Food on display is protected from contamination by consumers
Provide sneezeguard to topping table.
- Reportable symptoms, diagnosis, past illness, and history of exposure.
Complete a written employee health reporting policy and maintain a copy onsite. Forms 1a, 1b provided at inspection may be used as a template.
- Handwashing signage
Post handwashing sign to each handsink. Signs are available free at www.profoodsafety.org
- Food temperature measuring devices are provided and readily accessible
Provide thermometer for checking temps on cold bar and inside soft serve machines.
- Roasts held at a temperature of 130°F or above
Health Services will have to verify performance of soft serve machines. Topping bar running greater than 41 degrees. Temperature controlled for safety products may not be stored in unit until temperature is 41 degrees or less.
- Outer openings are protected
Rear door has excessive gap and needs to be adjusted to eliminate gap.
- Test kit provided and used to measure sanitizing solution concentration
Provide sanitizer test papers for chlorine and quat sanitizer.
|
09/27/2013 | Routine |
Restaurant representatives - add corrected or new information about Jujube Frozen Yogurt, 150 John F Kennedy Rd Ste 6 Dubuque, Ia 52002, , IA »