Manual warewashing sinks requirements Observation: The facility does not have a three hole sink.
The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease. Observation: The facility does not have a sick policy in place. I provided a sick policy to the PIC and he stated he would incorporate it.
Established procedures for responding to vomiting and diarrheal events Observation: The facility did not have a diarrhea vomit clean up plan in place. I provided them with a diarrhea vomit clean up plan and he stated he would incorporate the plan.
equipment food contact surfaces and utensils clean to sight and touch. Observation: Dishes were not being sanitized during inspection. Units were being sanitized prior to me leaving.
09/14/2015
Regular
Mechanical warewashing equipment, hot water sanitizing temperatures
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Food temperature measuring device construction Reach in cooler
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