- The ability to explain how the PIC, food employees, and conditional employees comply with the reporting responsibilities and exclusions or restrictions of food employees
Observation: establishment does not have an employee agreement. They were given one and will implement ASAP.
- Handwashing cleanser, availability
Observation: 1 hand sink does not have soap in dispenser. It was supplied.
- Food storage containers identified with common name of food
Observation: salt and sugar were labeled.
- Established procedures for responding to vomiting and diarrheal events
Observation: establishment does not have vomit and diarrhea clean-up procedure.
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11/23/2015 | Regular |
No violation noted during this evaluation. | 07/07/2014 | Follow Up LOC |
No violation noted during this evaluation. | 06/26/2014 | Follow Up LOC |
- 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: salad bar was above 41 degrees. suspect that it needs cleaned. walk-in was above temp and will turn down and service unit if needed.
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06/11/2014 | Routine |
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Eating, drinking, or using tobacco
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08/22/2013 | Routine |
- Roasts held at a temperature of 130°F or above
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05/21/2013 | Routine |
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