Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days Observation: Left over chili in white refrigerator dated 11/16 held for more than 7 days. Corrected on site by discard.
Established procedures for responding to vomiting and diarrheal events Observation: Staff could not provide written policy for clean up of vomit or diarrhea.
Certified Food Protection Manager with management and supervisory responsibility employed by the establishment Observation: Facility will need to have one certified food protection manager on staff by 5/24/16. Please provide health department certification information as it is available.
11/24/2015
Regular
Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness Observation:Quat sanitizer measured less than 200 parts per million at inspection.Corrected at inspection.
In-use utensils, between-use storage Observation:Handle of coleslaw spoon was in contact with coleslaw.
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:Could not visibly inspect the written employee health policy. maintain onsite and make available at inspection.
Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation: Provide test strips for quat sanitizer.
Test kit provided and used to measure sanitizing solution concentration Observation:Provide quat test strips.
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