- Prohibited storage areas for clean linens, single-service, and single-use articles
Observation:To-go pizza boxes are being stored on the floor in pizza prep area.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation:Temperature of the produce cooler around the lettuce s around 50-52 degrees and it must be maintained at 41 degrees or colder.
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12/11/2015 | Regular |
No violation noted during this evaluation. | 08/17/2015 | Other |
- Food storage containers identified with common name of food
Observation:Packages of meat in meat display cooler are not properly labeled.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Top of pizza prep cooler needs cleaning.
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06/25/2015 | Regular |
No violation noted during this evaluation. | 12/08/2014 | Regular |
- 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
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
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07/31/2013 | Routine |
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw steaks stored over the top of fully cooked hams.
- Posting of a valid license
Inspection report not hanging.
- Common name-working containers
Pizza area has spray bottle with blue liquid that is not identified.
- Using a handwashing sink- operation and maintenance
Handsink in meat department had food particles in it.
|
06/11/2013 | Routine |
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