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
Clean condition-hands and arms
Shellstock, maintaining identification
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Eating, drinking, or using tobacco
11/12/2013
Routine
Beverage tubing, cold plates, and ice unit drain lines Ice for consumption and ice for exterior cooling of the soda cold plate behind the bar must be in two separate storage vessels.
Disclosure of menu items offered or served raw or undercooked Menu's overstate meats that can be ordered under-cooked. The consumer advisory language looks fine on the back of each menu, but only meats that are offered undercooked are to be identified with the corresponding asterisk. Please email inspector when corrected.
Warewashing equipment cleaning frequency, operation, use limitations, and clean solutions
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