| No violation noted during this evaluation. | 09/10/2015 | Follow Up LOC |
- 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: Cut tomatoes measured 57 degrees in top of prep refrigerator (unit was turned off). Tomatoes were discarded at inspection and unit was turned back on.
- Food is properly labeled
Observation: Food packaged by the food establishment is not properly labeled.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: Provide a thin diameter cooking thermometer.
- Established procedures for responding to vomiting and diarrheal events
Observation: Provide a written standard operational procedure for clean-up of a vomiting or diarrheal event and supply necessary clean-up and protective equipment for same. See handouts provided.
- Food properly labeled with major food allergens
Observation: Food packaged by the food establishment does not list major allergens.
- Equipment location, installation, repair, and adjustment
Observation: compressor on prep refrigerator is very dusty and requires cleaning.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wet wiping cloth in contact with clean wares in prep kitchen.
|
09/03/2015 | Regular |
| No violation noted during this evaluation. | 05/05/2014 | Physical Recheck |
- Storage and maintenance of wet and dry wiping cloths
Observation:wiping cloths between uses must be stored in a mild sanitized solution
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:inside drip edge on both ice makers need cleaning --Observation:Scoops used for tuna, potatoes etc.. must be cleaned between uses.
- 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: Health forms as they pertain to food safety must be read and signed by all food service employees. Forms are kept at your facility. Sample form left at inspection.
|
04/25/2014 | Routine |
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
|
04/02/2013 | Routine |
- Shellstock, maintaining identification
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
|
04/02/2013 | Routine |
- Food storage containers identified with common name of food
Prepackaged foods not labeled as to ingredients and allergens. Label bulk bins as to contents in basement prep area.
- Other personal care items - storage
Storage of purse and coat on two basin sink in basement.
- Food employees hair is effectively restrained
All food employees shall wear hair restraints.
- Sanitization methods - hot water, chemical
Wares washed in basement three compartment sink and nort sanitized per staff.
- Roasts held at a temperature of 130°F or above
Deli meat refrigerator on line was running warm sliced turkey measured 44.3, ham measured 43.7. Refrigerator two running warm tuna salad measured 44.6 and egg salad 48.3 degrees. All phf/TCS foods in these units shall be discarded. refrigerators may not be used until the Health department verifies proper function. and that they maintain product at 41 degrees or less. You are stronly encouraged to implement a temperature monitoring system and logs. Corrected at time of inspection --Mashed potatoes measured 99 degrees at inspection. Minimum allowable temperature is 135 degrees. Corrected at time of inspection
- Food is properly labeled
Prepackaged foods not labeled as to ingredients and allergens. Label bulk bins as to contents in basement prep area.
- Linens- cleaning and storage
Storage of clean wears on an aborbant towel is prohibited.
- Test kit provided and used to measure sanitizing solution concentration
Provide sanitizer test strips for sanitizer when provided to basement three compartment sink.
- Foods are cooled using appropriate methods
Cooling of large pieces of beef roast near handsink then over wrapping and placing in cooler. Use rapid cooling methods to ensure TCS foods are cooling as required by code. See handout provided.
- Handwashing signage
Post a handwashing sign to basement prep handsink.
|
03/11/2013 | Routine |
- Foods are cooled using appropriate methods
Cooling of large pieces of beef roast near handsink then over wrapping and placing in cooler. Use rapid cooling methods to ensure TCS foods are cooling as required by code. See handout provided.
- Food employees hair is effectively restrained
All food employees shall wear hair restraints.
- Test kit provided and used to measure sanitizing solution concentration
Provide sanitizer test strips for sanitizer when provided to basement three compartment sink.
- Linens- cleaning and storage
Storage of clean wears on an aborbant towel is prohibited.
- Roasts held at a temperature of 130°F or above
Deli meat refrigerator on line was running warm sliced turkey measured 44.3, ham measured 43.7. Refrigerator two running warm tuna salad measured 44.6 and egg salad 48.3 degrees. All phf/TCS foods in these units shall be discarded. refrigerators may not be used until the Health department verifies proper function. and that they maintain product at 41 degrees or less. You are stronly encouraged to implement a temperature monitoring system and logs. Corrected at time of inspection --Mashed potatoes measured 99 degrees at inspection. Minimum allowable temperature is 135 degrees. Corrected at time of inspection
- Other personal care items - storage
Storage of purse and coat on two basin sink in basement.
- Sanitization methods - hot water, chemical
Wares washed in basement three compartment sink and nort sanitized per staff.
- Handwashing signage
Post a handwashing sign to basement prep handsink.
- Food storage containers identified with common name of food
Prepackaged foods not labeled as to ingredients and allergens. Label bulk bins as to contents in basement prep area.
- Food is properly labeled
Prepackaged foods not labeled as to ingredients and allergens. Label bulk bins as to contents in basement prep area.
|
03/11/2013 | Routine |
Restaurant representatives - add corrected or new information about Hartig Drug Company # 8, 1600 University Ave, Dubuque, IA 52001 »