No violation noted during this evaluation. | 01/08/2016 | Follow Up LOC |
- 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: Staff onsite could not produce evidence of employee health reporting policy at facility. Form on file was not a current employee of that location.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: Provide a thin foods thermometer. Currently only dial type were provided.
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12/21/2015 | Regular |
No violation noted during this evaluation. | 05/18/2015 | Regular |
No violation noted during this evaluation. | 11/03/2014 | Regular |
No violation noted during this evaluation. | 05/09/2014 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Mechanical warewashing equipment, hot water sanitizing temperatures
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09/25/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Mechanical warewashing equipment, hot water sanitizing temperatures
|
09/25/2013 | Routine |
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