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:Employee reporting form posted on wall for all to view and understand, this is a volunteer nightly concession stand.
Manual warewashing sinks requirements Observation:This facility uses a sanitizing tub, they havefew utensils, three compartment sink requirement is not met.
06/26/2015
Regular
Mechanical warewashing equipment, hot water sanitizing temperatures
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
07/06/2013
Routine
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Mechanical warewashing equipment, hot water sanitizing temperatures
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