| No violation noted during this evaluation. | 12/22/2015 | Follow Up LOC |
- Cutting surfaces maintained
Observation: Cutting board surfaces are chipped and cut making them difficult to clean.
- Eating, drinking, or using tobacco
Observation: Open top beverage in prep area. Discarded at inspection.
- Handwashing signage
Observation: Post handwashing signs at each handsink. Signage is available free at www.profoodsafety.org
- Physical facilities maintained in good repair
Observation: Cove base is damaged on west wall under handsink.
- Records, creation and retention for parasite destruction
Observation: Salmon is under the consumer advisory on the menu. Staff could not provide documentation that salmon is treated for parasite destruction or raised in an environment which would make parasite control not applicable.
|
12/16/2015 | Regular |
| No violation noted during this evaluation. | 12/20/2013 | Follow Up LOC |
| No violation noted during this evaluation. | 12/20/2013 | Follow Up LOC |
- Using a handwashing sink- operation and maintenance
Placement of wares in bar handink, Second bar handsink access was blocked with mix containers.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Datemark cheese cakes when thawed.
|
12/18/2013 | Routine |
- Handwashing signage
post handwashing signs to all handsinks. Signage is available free at www.profoodsafety.org
- Outer openings are protected
Rear door gap excessive.
- Roasts held at a temperature of 130°F or above
Several refrigerators out of temperature. Line west refrigerator TCS foods measured 46-54 degrees. Line refrigerator east TCS foods 46.8- 56.3 degrees. Third refrigerator east 49.7- 60.2 degrees on TCS foods. All TCS foods were destroyed at inspection. Servcice units prior to use. Staff perform line checks however temperatures are not recorded for today's date. You are strongly encouraged to record temperatures and take appropriate action for non compliant temps.
- Foods are cooled using appropriate methods
Cooling large quantities (thick) of cooked chiken. Spread out to rapidly cool.
- Food temperature measuring devices are provided and readily accessible
Provide a thin foods thermometer. Staff need to have access to thermometers and use them regularly.
|
06/13/2013 | Routine |
- Foods are cooled using appropriate methods
Cooling large quantities (thick) of cooked chiken. Spread out to rapidly cool.
- Roasts held at a temperature of 130°F or above
Several refrigerators out of temperature. Line west refrigerator TCS foods measured 46-54 degrees. Line refrigerator east TCS foods 46.8- 56.3 degrees. Third refrigerator east 49.7- 60.2 degrees on TCS foods. All TCS foods were destroyed at inspection. Servcice units prior to use. Staff perform line checks however temperatures are not recorded for today's date. You are strongly encouraged to record temperatures and take appropriate action for non compliant temps.
- Handwashing signage
post handwashing signs to all handsinks. Signage is available free at www.profoodsafety.org
- Food temperature measuring devices are provided and readily accessible
Provide a thin foods thermometer. Staff need to have access to thermometers and use them regularly.
- Outer openings are protected
Rear door gap excessive.
|
06/13/2013 | Routine |
Restaurant representatives - add corrected or new information about Champps Americana/Best Western Plus Dubuque Hotel, 3100 Dodge, Dubuque, IA 52003 »