| No violation noted during this evaluation. | 12/05/2014 | Physical Recheck |
- Posting inspection reports
Observation: Post inspection report in public area visible to consumer.
- Handwashing signage
Observation: Post handwashing sign to Carolines bar handsink. Signage is available free at www.profoodsafety.org
- Storage and maintenance of wet and dry wiping cloths
Observation: Keep wiping rags in sanitizer between use.
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: Sauasage in hot holding 128 degrees.Corrected at inspection.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Atrium bar soda gun boots require a more thorough cleaning.
- Hand drying provided
Observation:Stock Atrium bar with papertowels.
|
11/04/2014 | Regular |
- Posting of a valid license
License and most recent inspection need to be posted viewable to pulic.
- Storage and maintenance of wet and dry wiping cloths
Bulk flour bin lid is broken and shall be replaced. Wiping cloths not maintained in sanitizer between use
- Hand drying provided
Restock papertowels to bar handsink.
- Responsibilities of Permit Holder
License and most recent inspection need to be posted viewable to pulic.
- Laundry facilities
requirement, location, and use
- Sanitization of food contact surfaces - before use and after cleaning
Warewasher not kicking into sanitizing cycle and drive mechanism is non functional. Staff are strongly encouraged to routinely monitor and record dishwasher temperatures to verify function.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Bar floor Carolines requires a more thorough cleaning.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Numerous items were not dated marked as required. Specifically, 3 large containers of cut mellon, ham, cooked frozen and thawed lasagna, bread pudding, and cooked and cooled pork loin were not dated as to when prepped. This item was marked on last inspection and shall be complied with. Food was discarded at inspection. Corrected at time of inspection
|
09/18/2013 | Routine |
- Storage and maintenance of wet and dry wiping cloths
Bulk flour bin lid is broken and shall be replaced. Wiping cloths not maintained in sanitizer between use
- Posting of a valid license
License and most recent inspection need to be posted viewable to pulic.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Bar floor Carolines requires a more thorough cleaning.
- Sanitization of food contact surfaces - before use and after cleaning
Warewasher not kicking into sanitizing cycle and drive mechanism is non functional. Staff are strongly encouraged to routinely monitor and record dishwasher temperatures to verify function.
- Laundry facilities
requirement, location, and use
- Hand drying provided
Restock papertowels to bar handsink.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Numerous items were not dated marked as required. Specifically, 3 large containers of cut mellon, ham, cooked frozen and thawed lasagna, bread pudding, and cooked and cooled pork loin were not dated as to when prepped. This item was marked on last inspection and shall be complied with. Food was discarded at inspection. Corrected at time of inspection
- Responsibilities of Permit Holder
License and most recent inspection need to be posted viewable to pulic.
|
09/18/2013 | Routine |
- Dispensing of single-service and single-use articles
Preset tableware needs to be covered. Provide utensils with handle for bulk bins.
- Laundry facilities
requirement, location, and use
- Equipment and utensils-durability and strength
Preset tableware needs to be covered. Provide utensils with handle for bulk bins.
- Bare hand contact with ready to eat foods
Staff observed having bare hand contact with ready to eat food (toast). This has been a law since July 2008. Corrected at time of inspection.
- Disclosure of menu items offered or served raw or undercooked
Ahi tuna on menu should be marked.
- Handwashing signage
Post handwashing signs to all handsinks. Signs are available free at www.profoodsafety.org
- Food is properly labeled
Bulk bins require labeling.
- Handwashing cleanser, availability
Provide soap to Carolines bar handsink.
- Reportable symptoms, diagnosis, past illness, and history of exposure.
Provide a written employee health reporting policy, train employees on same, and document training of all affected employees. Forms 1a (two sided), 1b (one sided) located in the rear of the Food Code in Annex 7 and printed and provided at inspection may be used as a tool.
- Food storage - preventing contamination from the premises
Food in dunnage area is not six inches off of floor.
|
08/29/2012 | Routine |
Restaurant representatives - add corrected or new information about Caroline's, 200 Main St, Dubuque, IA 52001 »