- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Taziki sauce (homemade) dated 11/10/14 on 11/19/14. Discarded at inspection.
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11/19/2014 | Regular |
- Warewashing equipment
cleaning agents and wash solution temperatures
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Jalepeno ranch pasta salad not date marked as to when made. Cicken salad opened and undated. Corrected at time of inspection
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Warewasher wash temperature is too low, Warewasher is not reaching the required 160 degrees at the dish level. Wares will need to be manually sanitized until warewasher is repaired.
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10/31/2013 | Routine |
- Handwashing signage
Post handwashing sign to disharea handsink.
- Reportable symptoms, diagnosis, past illness, and history of exposure.
Maintain a copy for employee health reporting and maintain at establishment. Forms 1a, 1b located in Annex 7 may be used.
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05/02/2013 | Routine |
- Reportable symptoms, diagnosis, past illness, and history of exposure.
Maintain a copy for employee health reporting and maintain at establishment. Forms 1a, 1b located in Annex 7 may be used.
- Handwashing signage
Post handwashing sign to disharea handsink.
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05/02/2013 | Routine |
Restaurant representatives - add corrected or new information about Clarke University Food Service, 1550 Clarke Dr, Dubuque, IA 52001 »