A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods Observation: The facility does not have a thin probe thermometer.
Sanitizers Observation: Bleach water shall maintain 50 - 100 ppm. The I showed the PIC how to mix bleach water to 50 - 100 ppm.
Established procedures for responding to vomiting and diarrheal events Observation: The facility did not have a diarrhea vomit clean up plan. I provided her with a noro clean up plan.
Test kit provided and used to measure sanitizing solution concentration Observation: The facility did not have test strips to test bleach water with.
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 did not have a sick policy. I provided a sick policy and the PIC stated she would place it into protocol.
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