- 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: The little condiment refrigerator in the kitchen was holding foods at 48*. Corrected on site by turning the temperature down and discarding all potentially hazardous foods.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: There was a tube of braunshweiger thawing in the sink. Corrected on site by moving to the walk in cooler.
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05/15/2015 | Regular |
- Plumbing system maintained in good repair
Observation:Establishment had a frozen water pipe burst over the left side of the convenience store on 2/12/14.
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02/14/2014 | Other |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
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10/24/2013 | Routine |
- Clean condition-hands and arms
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
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10/24/2013 | Routine |
- Food is properly labeled
Sandwiches made onsite and sold through the retail store are to be labeled with the name and location of your establishment, common name of food packaged, list of ingredients in descending order of predominance by weight, net contents (net weight, volume or count) and any cautionary statement related to allergens.
- Miscellaneous sources of contamination
Keep all food and utensils away from the handwash sink and paper towel dispenser for protection from contamination.
- equipment food contact surfaces and utensils clean to sight and touch.
Clean the three compartment sink, in addition to utensil drawers. Observed broken down lid of chest freezer that is scheduled for replacement.
- Roasts held at a temperature of 130°F or above
Observed mashed potatoes and gravy at 115* - Reheated to 165* for correction and guidance document left for reference.
- Beverage tubing, cold plates, and ice unit drain lines
Ice for human consumption is not to be stored in the same vessel as ice used for exterior cooling of the soda pop cooling plates (three locations behind two bars).
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Warewash machine tested zero ppm chlorine at the time of inspection. Serviceman was called for repair - ware to be manually sanitized using the three compartment sink until repairs are made to mechanical unit.
- Laundry facilities
requirement, location, and use
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
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10/17/2013 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
Clean the three compartment sink, in addition to utensil drawers. Observed broken down lid of chest freezer that is scheduled for replacement.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Warewash machine tested zero ppm chlorine at the time of inspection. Serviceman was called for repair - ware to be manually sanitized using the three compartment sink until repairs are made to mechanical unit.
- Food is properly labeled
Sandwiches made onsite and sold through the retail store are to be labeled with the name and location of your establishment, common name of food packaged, list of ingredients in descending order of predominance by weight, net contents (net weight, volume or count) and any cautionary statement related to allergens.
- Roasts held at a temperature of 130°F or above
Observed mashed potatoes and gravy at 115* - Reheated to 165* for correction and guidance document left for reference.
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
- Laundry facilities
requirement, location, and use
- Beverage tubing, cold plates, and ice unit drain lines
Ice for human consumption is not to be stored in the same vessel as ice used for exterior cooling of the soda pop cooling plates (three locations behind two bars).
- Miscellaneous sources of contamination
Keep all food and utensils away from the handwash sink and paper towel dispenser for protection from contamination.
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10/17/2013 | Routine |
Restaurant representatives - add corrected or new information about Eichman's, 11941 Hwy 52 N, Dubuque, IA 52002 »