Utensils and pressure measuring devices maintained Observation: Mechanical warewasher digital display gets to 163 degrees, thermometer inside temped 169.5 during wash/rinse cycle. Calibration or adjustment of temperature probe recommended.
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: Omelet make table sausage, mushrooms, ham and vegetables temping 48-56 degrees. Reach in cooler below make table tamatos and ham temping at 48 degrees. Thermometer temping at 45 degrees. Corrected on site by moving items to walk in cooler and turning down thermostat. Service will be called if temp does not drop.
Handwashing signage Observation: Hand wash sink at wait area in breakfast area does not have signage posted.
11/25/2015
Regular
Backflow protection air gap, device standard, when required
05/15/2014
Routine
Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days Cut honey dew mellon dated 11/26/13 on 12/19/13. Maximum shelf life when cut is 7 days. Melllon was discarded. Corrected at time of inspection
Handwashing signage Provide a handwashing sign to bar handsink. Signage is available free at www.profoodsafety.org
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