- Established procedures for responding to vomiting and diarrheal events
Observation: Establishment will nee a written standard operational procedure for clean-up of a vomiting or diarrheal event. additionally necessary supplies for clean-up will need to be provided. see handout provided at inspection.
- In-use utensils, between-use storage
Observation: Storage of utensils on a cloth towel is prohibited.
- Toilet room
receptacle, enclosed, fixtures clean
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Floor, walls, shelves, and counter tops require a more thorough cleaning.
- Food is properly identified and monitored
Observation: Sop is used for time as a control for fries which are cooked.Time needs to be tracked. this can be done by a timer or time marking container.
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02/17/2016 | Regular |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: outside of fryer and adjacent area requires a more thorough cleaning.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Floor 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
Observation: date mark all ready to eat foods opened and held refrigerated greater than 24 hours. This includes products cooked in establishment then cooled.
- Storage and maintenance of wet and dry wiping cloths
Observation: Maintain wiping cloths in sanitizer between use.
- Food storage, prohibited areas
Observation: pop, bulk food and single service items are stored in restroom which is prohibited.
- Written procedures prepared in advance and made available to the regulatory authority that specify methods of compliance
Observation: Time used as a public health control for pre-cooked french fries. Provide a written procedure and track time or maintain hot or cold.
- Storage of clean linens, single-service, and single use articles
Observation: Storage or single service goods in restroom is prohibited.
- Handwashing aides and devices, use restrictions
Observation: access to hand-sink blocked at inspection (lid in sink)corrected at inspection.
- 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: Maintain a copy of the written employee health reporting agreement for active employees onsite.
- In-use utensils, between-use storage
Observation: Ladle stored in standing water. Store clean and dry, in product with handle out of contact of food, or under a continuous flow of water 70 degrees or less.
- Physical facilities maintained in good repair
Observation: floor has soft spots if sub-floor is damaged it shall be repaired.
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04/10/2014 | Routine |
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