- Plumbing system maintained in good repair
Observation: Provide a drain cover rear prep area which will prevent junk from going down the drain.
- Cleanability of floors, walls, and ceilings
Observation: Floor fininsh is damaged in spots in prep area and has previously been marked on inspection and is overdue for repair. Manager stated a firm is hired to repair the floor.
- Handwashing aides and devices, use restrictions
Observation: Bar handsink contained a pitcher, spoon, and blendor lid. A handwashing sink may only be used for handwashing.
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10/06/2014 | Regular |
- Cleanability of floors, walls, and ceilings
Floor has many spots which are damaged and have gouges creating a difficult to clean surface. Floor shall be repaired.
- Cutting surfaces maintained
Storage of clean thermometer in filthy sanitizer on line. Corrected at time of inspection Cutting boards are not clean to sight and surface is not maintained. you are encouraged to replace cutting boards on line.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Floor in hard to reach areas is very filthy and requires a more thorough cleaning. With emphasis on line and warewashing area.
- Linens- cleaning and storage
Storage of clean thermometer in filthy sanitizer on line. Corrected at time of inspection Cutting boards are not clean to sight and surface is not maintained. you are encouraged to replace cutting boards on line.
- Reportable symptoms, diagnosis, past illness, and history of exposure.
Written employee health policy could not be provided at inspection. Please review chapter 2 of the food code. Forms 1a, 1b located in the rear of the code may be used as a template.
- equipment food contact surfaces and utensils clean to sight and touch.
Casters on equipment requires a more thorough cleaning.
- Using a handwashing sink- operation and maintenance
Bar handsink blocked with a pitcher. Papertowel dispenser same is empty.
- Hand drying provided
Bar handsink blocked with a pitcher. Papertowel dispenser same is empty.
- Storage and maintenance of wet and dry wiping cloths
Casters on equipment requires a more thorough cleaning.
- Common name-working containers
sanitizer not labeled at inspection. Corrected at time of inspection
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08/14/2013 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
Casters on equipment requires a more thorough cleaning.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Floor in hard to reach areas is very filthy and requires a more thorough cleaning. With emphasis on line and warewashing area.
- Cleanability of floors, walls, and ceilings
Floor has many spots which are damaged and have gouges creating a difficult to clean surface. Floor shall be repaired.
- Linens- cleaning and storage
Storage of clean thermometer in filthy sanitizer on line. Corrected at time of inspection Cutting boards are not clean to sight and surface is not maintained. you are encouraged to replace cutting boards on line.
- Using a handwashing sink- operation and maintenance
Bar handsink blocked with a pitcher. Papertowel dispenser same is empty.
- Reportable symptoms, diagnosis, past illness, and history of exposure.
Written employee health policy could not be provided at inspection. Please review chapter 2 of the food code. Forms 1a, 1b located in the rear of the code may be used as a template.
- Common name-working containers
sanitizer not labeled at inspection. Corrected at time of inspection
- Hand drying provided
Bar handsink blocked with a pitcher. Papertowel dispenser same is empty.
- Storage and maintenance of wet and dry wiping cloths
Casters on equipment requires a more thorough cleaning.
- Cutting surfaces maintained
Storage of clean thermometer in filthy sanitizer on line. Corrected at time of inspection Cutting boards are not clean to sight and surface is not maintained. you are encouraged to replace cutting boards on line.
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08/14/2013 | Routine |
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