No violation noted during this evaluation. | 12/12/2014 | Regular |
No violation noted during this evaluation. | 03/06/2014 | Follow Up LOC |
- Disclosure of menu items offered or served raw or undercooked
Provide consumer advisory for venison and bison tenerloins as they are offered cooked less than 145 degrees.
- Miscellaneous sources of contamination
Reinstall sneezeguard to hanging glasses.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
warewasher not dispensing sanitizer at inspection. Corrected at time of inspection
|
11/26/2013 | Routine |
- Handwashing signage
Provide a handwashing sign to prep area handsink. Signs are available free at www.profoodsafety.org
- Test kit provided and used to measure sanitizing solution concentration
Provide new chlorine test papers.
- Roasts held at a temperature of 130°F or above
Make table running warm. Food was corrected and service was called.. Cut tomatoes measured 47.6 Salad ba Corrected at time of inspection
- Reportable symptoms, diagnosis, past illness, and history of exposure.
Provide written employee health reporting policy.
|
04/25/2013 | Routine |
- Handwashing signage
Provide a handwashing sign to prep area handsink. Signs are available free at www.profoodsafety.org
- Reportable symptoms, diagnosis, past illness, and history of exposure.
Provide written employee health reporting policy.
- Test kit provided and used to measure sanitizing solution concentration
Provide new chlorine test papers.
- Roasts held at a temperature of 130°F or above
Make table running warm. Food was corrected and service was called.. Cut tomatoes measured 47.6 Salad ba Corrected at time of inspection
|
04/25/2013 | Routine |
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