- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:Certified food protection certification required, they have signed up for the June 30 class.
- Food storage - preventing contamination from the premises
Observation:Bulk food items to be stored up off floor in dry storage area.
- 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:Management will go through policy with employees and report back when complete.
- Cutting surfaces maintained
Observation:Cutting boards in prpe area to be clean and free of buildup.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Handles of coolers to be free of buildup.
- Storage and maintenance of wet and dry wiping cloths
Observation:Cloths to be stored in sanitizing solution when not in use.
|
04/29/2015 | Regular |
- 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:Written policy to be put in place for employee reporting.
- Handwashing cleanser, availability
Observation:All handsinks to have soap available.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation:Sanitizer not pumping through dishwasher, must manually sanitize until problem is resolved.
- Ice used as exterior coolant not used as a food
Observation:Ice used to cool items may not be used for consumption.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Floor of cooler with spillage from thawing products.
- 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:Coolers not holding below 41, coolers to be turned down and monitored for temps with food thermometer.
|
08/06/2014 | Routine |
- 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
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Clean condition-hands and arms
|
05/08/2013 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
handles to reach in coolers with buildup
- Food temperature measuring devices are provided and readily accessible
thetrmometers required in all coolers
- Handwashing cleanser, availability
soap and papertowels need to be at all handsinks
- Hand drying provided
soap and papertowels need to be at all handsinks
- Roasts held at a temperature of 130°F or above
prep tables coolers not held below 41
|
05/07/2013 | Routine |
Restaurant representatives - add corrected or new information about Napolis Italian Restaurant, 1019 S Grand Ave, Spencer, IA 51301 »