| No violation noted during this evaluation. | 12/10/2014 | Physical Recheck |
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: Men's and Women's restroom do not have hot water. Provide hot water immediately. Contact Health Services at 589-4181 when it is repaired. Hot water to restrooms shall be repaired not to exceed 12/8/14.
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12/05/2014 | Physical Recheck |
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: Men's and women's handsink in restrooms are not reching 100 degrees.
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Area behind line equipment requires a more thorough cleaning.
- Mechanical warewashing equipment, hot water sanitizing temperatures
Observation: Warewasher not reaching 180 degrees in sanitizing rinse. Wares shall be manually sanitized until warewasher is repaired.
- 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: Line prep refrigerator 47-50 degrees. All TCS foods discarded at inspection. Maximum allowable temperature is 41 degrees.
- Foods are cooled using appropriate methods
Observation: Cooked chicken breasts cooling at room temperature. After cooking place food into refrigerator for cooling.
|
11/12/2014 | Regular |
- Hand drying provided
Stock paper towel to prep area handsink.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Date mark chicken salad, chicken breast, and feta cheese mixture. Corrected at time of inspection
- Storage and maintenance of wet and dry wiping cloths
Eliminate hanging cloth towel and use a disposable towel or air dryer for wiping hands after washing.
|
09/30/2013 | Routine |
- Hand drying provided
Stock paper towel to prep area handsink.
- Storage and maintenance of wet and dry wiping cloths
Eliminate hanging cloth towel and use a disposable towel or air dryer for wiping hands after washing.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Date mark chicken salad, chicken breast, and feta cheese mixture. Corrected at time of inspection
|
09/30/2013 | Routine |
Restaurant representatives - add corrected or new information about Europa Cafe Of Dubuque, 4031 Pennsylvania Ave 632 Dubuque, Ia 52002, , IA »