Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing. Observation: Reach- in kitchen cooler have no thermometer inside. Manager provided one and corrected on site.
Established procedures for responding to vomiting and diarrheal events Observation: No established procedures for responding to vomiting and diarrheal events. Provided form and corrected on site.
Handwashing signage Observation: Handwashing sign not posted at the handwashing sink, Corrected.
Certified Food Protection Manager with management and supervisory responsibility employed by the establishment Observation: No certified Food Protection Manager with management and supervisory responsibility employed by the establishment.
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: Not offered Food Employee Illnesses Reporting Agreement to employees. Given form to sign and corrected on site.
Hand drying provided Observation: No paper towel in employee restroom. Restocked and corrected on site.
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