- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: Provide a thermometer capable of measuring the temperature of thin foods.
- 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: Employees could not produce a written employee health reporting policy and verification of training of employees at inspection.
- Reminder statement
Observation: Menu does not contain consumer advisory for burgers cooked to order.
- Handwashing aides and devices, use restrictions
Observation: Handsink had a dirty silverware soak tub placed in basin of hansink. A handsink may only be used for handwashing.
- Disclosure of menu items offered or served raw or undercooked
Observation: Choice of doneness offered on burgers however they are not marked on menu for consumer advisory.
- Mechanical warewashing machine temperature measuring devices, heaters and baskets, and automatic dispensers, and alarms
Observation: High temperature dishwasher is not reading 180 in final rinse cycle. Unit did reach 160. Unit did reach 160 at the dish level.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Cooked and cooled roast beef not date marked as to when prepared. Leftover cheese not date-marked as to when opened and prepared. This is a repeat violation. Roast beef and cheese were discarded at inspection.
- 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: Sandwich prep refrigerator running warm.Cooked chicken 58.6, coleslaw 58.2, sauteed peppers and onions 50.2, shredded cheese 54.5 degrees,raw chicken 54.9, raw beef 55.0, raw ground beef 58.2. All food was discarded at inspection. Refrigerator service was immediately called. Unit may not be used until Health services verifies function. Double door refrigerator running 43.0-46.0 degrees. Cooked roast beef 45.4, raw chicken 46.0. Food was discarded at inspection and refrigerator service was onsite prior to completion of inspection.
- Handwashing signage
Observation: Handsink missing handwashing signage. Repeat violation.
- Posting inspection reports
Observation: Post most recent inspection readable to consumer.
- Common name-working containers
Observation: Working container of cleaner not labeled as to contents.
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03/30/2015 | Regular |
- Foods are cooled using appropriate methods
Cooling deep pan of beef and noodles in walk in. spread out to facilitate rapid cooling.
- Equipment and utensils-durability and strength
Use of souflee cup to dispense ranch dressing prohibited.
- Common name-working containers
Corrected at time of inspection
- Roasts held at a temperature of 130°F or above
Pizza prep unit warm on top right area of refrigerator. This portion of unit may not be used until unit repaired. Food was corrected. Corrected at time of inspection
- Posting of a valid license
Post license and most recent inspection in public area.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Lasagna was not date marked as to when made.
- Reportable symptoms, diagnosis, past illness, and history of exposure.
Person in charge at inspection states firm has no written employee health reporting policy.
- Food temperature measuring devices are provided and readily accessible
Provide a thin foods thermometer.
- Cleanability of floors, walls, and ceilings
finish floor where plumbing was repaired.
- Handwashing signage
Post handwashing sign to all handsinks. Signage is available free at www.profoodsafety.org
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12/05/2013 | Routine |
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