- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: White Sauce in reach in cooler not date marked, pasta dated 2/17 must be used by end of day. Corrected on site by discard of sauce. All items held more than 24 hours must be datemarked.
- Posting inspection reports
Observation: Most recent inspection posted, but not viewable to consumer. Corrected on site by posting this inspection.
- Established procedures for responding to vomiting and diarrheal events
Observation: Staff could not provide clean up kit or written policy for vomit and diarrhea events. Guidance documents given at inspection.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Chlorine based sanitizer mixed over 150ppm. Chlorine based sanitizer must be mixed 50-100ppm. Corrected on site mixing new batch.
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation: Owner could not provide employee health forms. Guidance documents provided.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: Repeat violation. No thin foods thermometer available.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Staff not certified in food safety. Must take certification class by 8/24/16, class schedule document given at inspection. Notify health department with certificate information.
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02/24/2016 | Regular |
- Hand drying provided
Observation: Provide paper towels to dish area hand sink.
- Outer openings are protected
Observation: Screen rear door will not preclude pest entrance.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation:Provide a thin foods thermometer capable of measuring thin foods.
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09/29/2014 | Routine |
| No violation noted during this evaluation. | 09/25/2014 | Non Illness Complaint |
- Reportable symptoms, diagnosis, past illness, and history of exposure.
Complete a written employee health reporting policy. Forms 1a, 1b may be used as a template provided at inspection.
|
08/21/2013 | Routine |
- Reportable symptoms, diagnosis, past illness, and history of exposure.
Complete a written employee health reporting policy. Forms 1a, 1b may be used as a template provided at inspection.
|
08/21/2013 | Routine |
- Roasts held at a temperature of 130°F or above
Make table is running 55 degrees. Unit does not appear to be ANSI Std 7 compliant. You are stronly encouraged to provide a ANSI Std 7 compliant unit. All refrigeration needs to be function tested by the Health Services Department.
- Plumbing
materials, design, construction and installation
- Handwashing signage
Post handwashing sign to all handsinks. signage is available free at www.profoodsafety.org
- equipment food contact surfaces and utensils clean to sight and touch.
complete final cleaning of all non food contact surfaces of equipment. --Complete final cleaning of all food contact surfaces.
- Reportable symptoms, diagnosis, past illness, and history of exposure.
Complete a written employee health reporting policy. Forms 1a, 1b located in the rear of the Food code may be used for this purpose.
- Handwashing cleanser, availability
Provide and stock soap dispensers to all handsinks. Provide approved hand drying to all handsinks.
- Test kit provided and used to measure sanitizing solution concentration
Provide sanitizer test strips.
- Hand drying provided
Provide and stock soap dispensers to all handsinks. Provide approved hand drying to all handsinks.
- Manual warewashing equipment, chemical sanitization using detergent-sanitizers
- Sanitization methods - hot water, chemical
- Food temperature measuring devices are provided and readily accessible
Provide a fine needle or thin foods cooking thermometer.
|
08/07/2013 | Routine |
- Manual warewashing equipment, chemical sanitization using detergent-sanitizers
- Plumbing
materials, design, construction and installation
- Test kit provided and used to measure sanitizing solution concentration
Provide sanitizer test strips.
- Roasts held at a temperature of 130°F or above
Make table is running 55 degrees. Unit does not appear to be ANSI Std 7 compliant. You are stronly encouraged to provide a ANSI Std 7 compliant unit. All refrigeration needs to be function tested by the Health Services Department.
- Handwashing cleanser, availability
Provide and stock soap dispensers to all handsinks. Provide approved hand drying to all handsinks.
- Food temperature measuring devices are provided and readily accessible
Provide a fine needle or thin foods cooking thermometer.
- Reportable symptoms, diagnosis, past illness, and history of exposure.
Complete a written employee health reporting policy. Forms 1a, 1b located in the rear of the Food code may be used for this purpose.
- Hand drying provided
Provide and stock soap dispensers to all handsinks. Provide approved hand drying to all handsinks.
- Handwashing signage
Post handwashing sign to all handsinks. signage is available free at www.profoodsafety.org
- equipment food contact surfaces and utensils clean to sight and touch.
Complete final cleaning of all food contact surfaces. --complete final cleaning of all non food contact surfaces of equipment.
- Sanitization methods - hot water, chemical
|
08/07/2013 | Routine |
Restaurant representatives - add corrected or new information about Corner Grill, 1689 Elm St, Dubuque, IA 52001 »