| No violation noted during this evaluation. | 01/25/2016 | Follow Up LOC |
- Water from a non public water system is sampled and tested at least annually and as required by state water quality regulations
Observation: Most recent water test dated October 2014. Water needs to be tested no less than once annually.
- 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: Staff was unable to provide employee health reporting.
- Established procedures for responding to vomiting and diarrheal events
Observation: Staff unable to provide written policy or clean up kit for vomit and diarrhea events.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: No hot water available at sinks due to boiler being out of operation.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No test kit available for sanitizer.
- Handwashing signage
Observation: No hand wash sign at sink in basement bathroom.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Facility will need to have certified food protection manager on staff by 6/5/16.
|
01/05/2016 | Regular |
- Water from a non public water system is sampled and tested at least annually and as required by state water quality regulations
Observation:At least annually a water test must be taken to a Certified Lab
- Most recent sample report for the nonpublic water system is retained at the food establishment or as specified by state water quality regulations
Observation:Results of all water tests must be available at facility.
|
04/15/2014 | Routine |
- Water from a non public water system is sampled and tested at least annually and as required by state water quality regulations
Sample water from well and provide a copy of test results to Health services for the file.
- Reportable symptoms, diagnosis, past illness, and history of exposure.
Complete a written employee health reporting policy and document training of food employees. Maintain a copy of policy at establishment. Forms 1a, 1b provided at inspection may be used as a template.
- Test kit provided and used to measure sanitizing solution concentration
Provide chlorine test papers to verify chlorine concentraion of sanitizer used for warewashing.
- Food temperature measuring devices are provided and readily accessible
Provide a thermometer to refrigerator and provide a thin foods cooking thermometer.
|
04/04/2013 | Routine |
- Water from a non public water system is sampled and tested at least annually and as required by state water quality regulations
Sample water from well and provide a copy of test results to Health services for the file.
- Food temperature measuring devices are provided and readily accessible
Provide a thermometer to refrigerator and provide a thin foods cooking thermometer.
- Reportable symptoms, diagnosis, past illness, and history of exposure.
Complete a written employee health reporting policy and document training of food employees. Maintain a copy of policy at establishment. Forms 1a, 1b provided at inspection may be used as a template.
- Test kit provided and used to measure sanitizing solution concentration
Provide chlorine test papers to verify chlorine concentraion of sanitizer used for warewashing.
|
04/04/2013 | Routine |
Restaurant representatives - add corrected or new information about Four Mounds White House, 4900 Peru Road Attn Ofc, Dubuque, IA 52001 »