| No violation noted during this evaluation. | 12/11/2014 | Physical Recheck |
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Ham dated 10/30/14 in walk in 11/13/14. Corrected at inspection. moldy cubed cheese discarded at inspection.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Basil pesto not date marked as to when thawed.
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
- 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: Employee health reporting must be done on all temp employees and copies of same shall be accessible to inspector at routine inspection. All wares shall be manually sanitized until warewasher is repaired.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Concesssion B requires a more thorough cleaning.
- Mechanical warewashing equipment, hot water sanitizing temperatures
Observation: Warewasher is not reaching 180 degrees in final rinse. Staff should be logging temperature and have the ability to catch a problem like this on their own. Please implement a monitoring system for warewasher.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Concession B keg box requires a more thorough cleaning. Handsink in concession A requires a more thorough cleaning.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: South banquet handsink is not reaching 100 degrees.
|
11/13/2014 | Regular |
- 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: All server staff who are food employees which are provided by Sedona Staffing Services shall complete employee health reporting as required by the 2009 Food Code. Forms have been provided to the Grand River Center and Sedona. Maintain a copy of all forms at establishment level for review on inspection.
|
05/16/2014 | Illness Complaint |
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Post a handwashing sign to concession area handsink. Signage is available free at www.profoodsafety.org Hand sink not equipped to provide 100 degree water through a mixing valve or combination faucet
- Outer openings are protected
Gaps under or around exterior door or windows. Large rolling door loading dock and double door staff doors next to same have excessive gap to allow pest entrance.
- Handwashing signage
Post a handwashing sign to concession area handsink. Signage is available free at www.profoodsafety.org Hand sink not equipped to provide 100 degree water through a mixing valve or combination faucet
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Salmon mouse given a 10 day outdate, roastbeef dated 09/25/13, and 09/28/13 in walk-in refrigerator 10/09/13. Maximum shelf life is 7 days after prep. if subsequently frozen mark date preped and date frozen and date thawed. Corrected at time of inspection
- Food employees hair is effectively restrained
Warewashing staff are required to restrain hair.
|
10/09/2013 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Salmon mouse given a 10 day outdate, roastbeef dated 09/25/13, and 09/28/13 in walk-in refrigerator 10/09/13. Maximum shelf life is 7 days after prep. if subsequently frozen mark date preped and date frozen and date thawed. Corrected at time of inspection
- Handwashing signage
Post a handwashing sign to concession area handsink. Signage is available free at www.profoodsafety.org Hand sink not equipped to provide 100 degree water through a mixing valve or combination faucet
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Post a handwashing sign to concession area handsink. Signage is available free at www.profoodsafety.org Hand sink not equipped to provide 100 degree water through a mixing valve or combination faucet
- Outer openings are protected
Gaps under or around exterior door or windows. Large rolling door loading dock and double door staff doors next to same have excessive gap to allow pest entrance.
- Food employees hair is effectively restrained
Warewashing staff are required to restrain hair.
|
10/09/2013 | Routine |
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
- 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
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
|
04/19/2013 | Routine |
- 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
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
|
04/19/2013 | Routine |
- Handwashing signage
Post handwashing signs to all handwashing sinks. Signs are available free at www.profoodsafety.org Handsink near salon D and salon A is not reaching 100 degrees as required.
- Food storage - preventing contamination from the premises
Floor storage of food walk in freezer.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Post handwashing signs to all handwashing sinks. Signs are available free at www.profoodsafety.org Handsink near salon D and salon A is not reaching 100 degrees as required.
- Mechanical warewashing equipment, hot water sanitizing temperatures
Warewasher is not reaching 180 in sanitizing cycle. Warewasher is lees than 160 in wash cycle and not sanitizing at 160 at the dish level. Wares shall be manually sanitized until dishwasher is repaired.
- Roasts held at a temperature of 130°F or above
Nacho cheese in hot holding measured 123.0 in east concession nacho dispenser. Minimum allowable temperature is 135.0. Corrected at time of inspection
- Food employees hair is effectively restrained
staff when working with food shall wear hair restraints.
- Outer openings are protected
Weather strip on overhead door has a large opening to outside and small double doors adjacent to overhead door. Eliminate large gaps to prevent from pest entrance.
- Laundry facilities
requirement, location, and use
|
03/19/2013 | Routine |
- Laundry facilities
requirement, location, and use
- Mechanical warewashing equipment, hot water sanitizing temperatures
Warewasher is not reaching 180 in sanitizing cycle. Warewasher is lees than 160 in wash cycle and not sanitizing at 160 at the dish level. Wares shall be manually sanitized until dishwasher is repaired.
- Food storage - preventing contamination from the premises
Floor storage of food walk in freezer.
- Handwashing signage
Post handwashing signs to all handwashing sinks. Signs are available free at www.profoodsafety.org Handsink near salon D and salon A is not reaching 100 degrees as required.
- Roasts held at a temperature of 130°F or above
Nacho cheese in hot holding measured 123.0 in east concession nacho dispenser. Minimum allowable temperature is 135.0. Corrected at time of inspection
- Outer openings are protected
Weather strip on overhead door has a large opening to outside and small double doors adjacent to overhead door. Eliminate large gaps to prevent from pest entrance.
- Food employees hair is effectively restrained
staff when working with food shall wear hair restraints.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Post handwashing signs to all handwashing sinks. Signs are available free at www.profoodsafety.org Handsink near salon D and salon A is not reaching 100 degrees as required.
|
03/19/2013 | Routine |
Restaurant representatives - add corrected or new information about Grand River Center, 500 Bell Street Grand River Ctr, Dubuque, IA 52001 »