| No violation noted during this evaluation. | 02/05/2016 | Physical Recheck |
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: On steamtable Gravy temped at 68 degrees, Cooked cabbage temped at 71 degrees, and cooked sauer kraut temped at 59 degrees. Items must be held at 135 degrees or above. All items were corrected on site by discard.
- 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: Employee health reporting could not be provided by staff.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Items in refrigerator including cooked pork chops, chicken and other miscellaneous cooked and cooled items not date marked. All ready to eat items held over 24 hours need to be datemarked.
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02/04/2016 | Follow Up LOC |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: No evidence of datemarking temperature control for safety foods.
- Posting inspection reports
Observation: Most recent inspection report not posted.
- Handwashing signage
Observation: No sign by hand wash sink in kitchen.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw chicken stored over raw loin in refrigerator. Corrected on site by moving chicken to bottom shelf.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No test kit could be provided for chlorine sanitizer. Bar sink testing 200ppm.
- Established procedures for responding to vomiting and diarrheal events
Observation: Owner could not provide policy or kit for cleanup of vomit and diarrhea.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Kitchen and specifically microwave needs a more thorough cleaning.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No certified food protection manager on staff.
- 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. Stated they do not do them.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: No thin foods thermometer available.
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: Red cabbage at 97 degrees. Corrected on site by discard.
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12/09/2015 | Regular |
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: Cooked red cabbage 123 degrees, cooked potatoes 110 degrees,cooked green cabbage 70.6 degrees, sour kraut 11 degrees,and soup with cabbage 118 degrees. all items were turned off after lunch service to set until dinner. foods were corrected.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Test strips were not located at inspection. Provide chlorine test papers.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: No evidence of date marking was observed for ready to eat foods as required.
- Handwashing aides and devices, use restrictions
Observation: Access to handsink blocked with colander.
- Handwashing signage
Observation: Provide a handwashing sign to kitchen handsink.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Warewasher not dispensing sanitizer at inspection (was empty)corrected at inspection.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: Hot water flow in womens restroom is severely restricted and requires repair.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: HVAC diffusser in prep area requires a more thorough cleaning.
- Food employees hair is effectively restrained
Observation: Prep staff shall restrain hair while preparing food with a visor, hairnet, or hat.
- Equipment location, installation, repair, and adjustment
Observation: Floor of wooden walk-in refrigerator is rotted and has a hole in it. repair or replace to provide for a smooth, non-absorbable, and easily cleanable surface.
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03/20/2014 | Routine |
Restaurant representatives - add corrected or new information about Europa Haus & Bierstube, 1301 Rhomberg Ave, Dubuque, IA 52001 »