Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation: Clean all non food contact surfaces of equipment in prep area and front service counter.
equipment food contact surfaces and utensils clean to sight and touch. Observation: Clean all food contact surfaces by washing rinsing and sanitizing.Discard single service to go containers stored in buffet.
Safe, unadulterated, honestly presented Observation: Discard bread in prep area and any other exposed food. Empty ice bin and thoroughly sanitize prior to use. You are encouraged to have ice machine serviced.
Physical facilities maintained clean: Cleaning frequency, restrictions, and methods Observation: Complete cleaning of facility.
11/02/2015
Other
No violation noted during this evaluation.
09/02/2015
Physical Recheck
Toilet room receptacle, enclosed, fixtures clean
Test kit provided and used to measure sanitizing solution concentration Observation: Provide sanitizer test strips for checking sanitizer concentration.
Established procedures for responding to vomiting and diarrheal events Observation: Complete written policy for clean-up of vomiting and diarrhea event and necessary supplies prior to opening.
Disclosure of menu items offered or served raw or undercooked Observation: Menu shall identify foods of animal origin offered less than thoroughly cooked.consumer advisory shall be placed on the menu as well.
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 for measuring thin food. Thermometers are called a micro needle or thin foods thermometer.
Handwashing sinks-Numbers, capacities, location, and placement Observation: Front coffee/waitstaff area requires a handsink.
Handwashing cleanser, availability Observation: Stock men's restroom with soap.
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