Beijing Grill Restaurant, 700 Locust St Ste 120 Dubuque, Ia 52001, , IA - inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
| No violation noted during this evaluation. | 01/26/2016 | Physical Recheck |
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Establishment does not have a certified food protection manager.You will have six months to have a staff member complete a certified food safety training. See handout provided at inspection.
- Written procedures prepared in advance and made available to the regulatory authority that specify methods of compliance
Observation: Cooked chicken and crab rangoons on counter at ambient temperature. Cooked chicken measured 49 degrees and rangoons measured 58.7. Establishment is open only four hours however procedures for time as a public health control are not in place. Corrected by discarding at inspection.
- Using a handwashing sink- operation and maintenance
Observation: Front handsink access was blocked at inspection. Corrected onsite.
- 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: Establishment did not have a written employee health policy. Establishment corrected by completing the form for the two employees employees who work in the establishment.
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: Cooked pork measured 108.1 degrees. Corrected by discarding pork.
- In-use utensils, between-use storage
Observation: Storage of rice scoop in water. Storage of spoon in contact with cloth. Store clean and dry in product at required temperature or under floww of water.
- Storage and maintenance of wet and dry wiping cloths
Observation: Maintain wiping rags in sanitizer between use.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Provide sanitizer test strips for quaternary sanitizer.
|
01/06/2016 | 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: Provide a written employee health reporting policy and maintain same onsite. Forms 1a, 1b provided may be used as a tool.
- Handwashing aides and devices, use restrictions
Observation: Handsink was not accessible (had dirty dish) at inspection.
- Equipment and utensils are adequately rinsed after washing
Observation: Wares not rinsed prior to sanitizing in three compartment sink.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Meats cooked and cooled not date marked as to when made.
|
01/21/2014 | Routine |
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