- Shellstock, maintaining identification
Observation: Maintain shell stock tags for ninety days after service.
- A variance request has been submitted and contains required information
Observation: Production of kimchi requires a variance or be held under refrigeration at all times and discarded within 7 days after preparation.
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12/03/2014 | Regular |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Clean condition-hands and arms
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11/07/2013 | Routine |
- Reportable symptoms, diagnosis, past illness, and history of exposure.
update written employee health reporting policy to cover all employees. Person in charge shall ensure all employees are trained on policy and documentation of training is saved. Forms 1a, 1b located in the rear of the 2005 Food Code in Annex 7 may be used as a tool.
- PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding
Reheated potatoes measured 97 degrees. Rapidly reheat potatoes to 165 for hot holding then maintain above 135 degrees while in hot holding.
- Food employees hair is effectively restrained
Ensure all employees in prep area wear hair restraints.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Kim Chi made 10/21/13 in establishment on 10/29/13 maximum shelf life on ready to eat food which is potentially hazardous and temperature controlled for safety is 7 days from the time it is made. Corrected at time of inspection
- Disclosure of menu items offered or served raw or undercooked
Menu does not identify ahi tuna as served under cooked, Flat iron steaks and sirloins are pinned from the processor per phone call. Pork tenderloin is tenderized in house. all the above items need to be marked and go under the consumer advisory or be cooked to 155 degrees.
- equipment food contact surfaces and utensils clean to sight and touch.
Fry cutter was extreemly soiled at inspection. Corrected at time of inspection
- Using a handwashing sink- operation and maintenance
Prep area handsink may only be used for handwashing. Utensils were in sink at inspection.
- Roasts held at a temperature of 130°F or above
Sauteed mushrooms on ice on line measured 54.5, blue cheese crumbles on line measured 56 degrees. Ice was only conrtacting bottom of pans. You are strongly encouraged to use mechanical refrigeration to maintain temperature at 41 degrees or less. Corrected at time of inspection
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10/29/2013 | Routine |
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Eating, drinking, or using tobacco
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05/02/2013 | Routine |
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Shellstock, maintaining identification
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05/02/2013 | Routine |
- Food storage - preventing contamination from the premises
Store potatoes 6 inches off floor.
- Compliance with submitted HACCP plans and approved variance procedures
Time used as a public health control for precooked homemade fries. Provide a written SOP which states fries must be discarded in six hours if the temperature of the fries does not exceed 70 degrees or four hours if the temperature of the fries exceeds 70 degrees. Additionally the container shall be time marked when it is removed from thermal control (refrigerator).
- equipment food contact surfaces and utensils clean to sight and touch.
Hood requires a more thorough cleaning.
- Roasts held at a temperature of 130°F or above
Sauteedd onions on line (not buried in ice temped at 56 degrees. Maximum aloowable temperature is 41 degrees. Bury all pans in ice to maintain proper temperature. Corrected at time of inspection
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04/24/2013 | Routine |
- Roasts held at a temperature of 130°F or above
Sauteedd onions on line (not buried in ice temped at 56 degrees. Maximum aloowable temperature is 41 degrees. Bury all pans in ice to maintain proper temperature. Corrected at time of inspection
- Compliance with submitted HACCP plans and approved variance procedures
Time used as a public health control for precooked homemade fries. Provide a written SOP which states fries must be discarded in six hours if the temperature of the fries does not exceed 70 degrees or four hours if the temperature of the fries exceeds 70 degrees. Additionally the container shall be time marked when it is removed from thermal control (refrigerator).
- equipment food contact surfaces and utensils clean to sight and touch.
Hood requires a more thorough cleaning.
- Food storage - preventing contamination from the premises
Store potatoes 6 inches off floor.
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04/24/2013 | Routine |
Restaurant representatives - add corrected or new information about Copper Kettle, 2987 Jackson St, Dubuque, IA 52001 »