Cooling foods are stored properly Observation: uncooled foods were in cold hold and steam table.
Reminder statement Observation: menu does not have consumer advisory.
Certified Food Protection Manager with management and supervisory responsibility employed by the establishment Observation: no food safety class
Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use Observation: no thermometer at facility.
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 employee reporting agreement in place.
Physical facilities maintained in good repair Observation: Bathroom floor does not have floor juntures
Frozen PHF/TCS foods are properly slacked and thawed Observation: meats were thawing at room temperature
Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods Observation: raw meats stored over ready to eat
Light bulbs, protective shielding Observation: light bulbs in kitchen not sheilded
Bare hand contact with ready to eat foods Observation: employee used bare hands for ready to eat foods. employee then put gloves on.
Established procedures for responding to vomiting and diarrheal events Observation: no procedure on file.
Drainboards, utensil racks, or tables are provided for soiled and clean utensils Observation: facility does not have appropriate drainboards for clean dishes.
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Observation: foods not datemarked.
Sanitization methods - hot water, chemical Observation: Facility not using proper warewashing. No rinse used.
10/13/2015
Regular
Equipment and utensils are adequately rinsed after washing Observation: not using rinse.
Drainboards, utensil racks, or tables are provided for soiled and clean utensils Observation: no drainboards
Foods are cooled using appropriate methods Observation: foods cooled inappropriately.
Test kit provided and used to measure sanitizing solution concentration Observation: no test kits for bleach purchased.
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