| No violation noted during this evaluation. | 12/11/2014 | Physical Recheck |
- Bare hand contact with ready to eat foods
Observation: Staff observed slicing ready to eat lemons and having bare hand contact. Bare hand contact with ready to eat foods has not been allowed since 2008 in Iowa. Staff shall be retrained in regards to bare hand contact.
- 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: Manager unable to produce a written employee health reporting policy for all employees. Forms 1a, 1b provided at inspection may be used as a template.
- 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 thin foods thermometer.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Cheese cake thawed and held refrigerated not date-marked as required.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: Fry cutter was very soiled at inspection. Fry cutter shall be cleaned daily.
- Handwashing signage
Observation: Provide a handwashing sign to deli/salad area handsink. Signs are available free at www.profoodsafety.org
|
11/12/2014 | Regular |
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- 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
- Shellstock, maintaining identification
|
09/20/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- 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
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
|
09/20/2013 | Routine |
- Eating, drinking, or using tobacco
- 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
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
|
09/20/2013 | Routine |
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Shellstock, maintaining identification
|
09/20/2013 | Routine |
- Linens- cleaning and storage
Bar glass washer sanitizer empty at inspection. Storage of cutting board and knike in crack behind liquor rail crack. Corrected at time of inspection.
- equipment food contact surfaces and utensils clean to sight and touch.
Bar soda gun boot requires a more thorough cleaning.
- Test kit provided and used to measure sanitizing solution concentration
Stock sanitizer test papers near bar glasswasher and routinely verify concentration of sanitizer.
- Foods are cooled using appropriate methods
cooling white sauce with cooling wands in large lean pans on prep counter. Remember to cool 135-70 in two hours or lessthen from 70-41 degrees in four more hours or less.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
- Posting of a valid license
Post inspection in public area.
|
08/22/2013 | Routine |
- Foods are cooled using appropriate methods
cooling white sauce with cooling wands in large lean pans on prep counter. Remember to cool 135-70 in two hours or lessthen from 70-41 degrees in four more hours or less.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
- Linens- cleaning and storage
Bar glass washer sanitizer empty at inspection. Storage of cutting board and knike in crack behind liquor rail crack. Corrected at time of inspection.
- Test kit provided and used to measure sanitizing solution concentration
Stock sanitizer test papers near bar glasswasher and routinely verify concentration of sanitizer.
- Posting of a valid license
Post inspection in public area.
- equipment food contact surfaces and utensils clean to sight and touch.
Bar soda gun boot requires a more thorough cleaning.
|
08/22/2013 | Routine |
- Posting of a valid license
Post inspection in public area.
- Foods are cooled using appropriate methods
cooling white sauce with cooling wands in large lean pans on prep counter. Remember to cool 135-70 in two hours or lessthen from 70-41 degrees in four more hours or less.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
- Test kit provided and used to measure sanitizing solution concentration
Stock sanitizer test papers near bar glasswasher and routinely verify concentration of sanitizer.
- Linens- cleaning and storage
Bar glass washer sanitizer empty at inspection. Storage of cutting board and knike in crack behind liquor rail crack. Corrected at time of inspection.
- equipment food contact surfaces and utensils clean to sight and touch.
Bar soda gun boot requires a more thorough cleaning.
|
08/22/2013 | Routine |
- Test kit provided and used to measure sanitizing solution concentration
Stock sanitizer test papers near bar glasswasher and routinely verify concentration of sanitizer.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
- equipment food contact surfaces and utensils clean to sight and touch.
Bar soda gun boot requires a more thorough cleaning.
- Foods are cooled using appropriate methods
cooling white sauce with cooling wands in large lean pans on prep counter. Remember to cool 135-70 in two hours or lessthen from 70-41 degrees in four more hours or less.
- Linens- cleaning and storage
Bar glass washer sanitizer empty at inspection. Storage of cutting board and knike in crack behind liquor rail crack. Corrected at time of inspection.
- Posting of a valid license
Post inspection in public area.
|
08/22/2013 | Routine |
Restaurant representatives - add corrected or new information about Vinny Vanucchi's Little Italy, 180 Main St, Dubuque, IA 52001 »