Physical facilities maintained clean: Cleaning frequency, restrictions, and methods Observation: Bar areas require better organization.
Handwashing signage Observation: Post a handwashing sign at all bar and prep area handsinks.
Posting inspection reports Observation: Post most recent inspection readable to consumer at eye level in a public area (not behind bar).
12/10/2014
Regular
equipment food contact surfaces and utensils clean to sight and touch. Outsides of equipment in prep area requires a more thorough cleaning.
Physical facilities maintained clean: Cleaning frequency, restrictions, and methods Floor in prep are requires a more thorough cleaning.
Reportable symptoms, diagnosis, past illness, and history of exposure. Update employee health reporting to include front of form 1a. Also document with a signature to verify volunteers have read and understand policy.
Discarding or reconditioning unsafe, adulterated, or contaminated food Several containers or green beens in refrigerator dated 05/13/13 on 11/26/13 contained large amounts of mold growth. Product didcarded at inspection. Corrected at time of inspection
Hand drying provided Stock soap and papertowels to lower bar handsink.
Handwashing cleanser, availability Stock soap and papertowels to lower bar handsink.
Handwashing signage Provide a handwashing sign to lower bar handsink. Signage is available free at www.profoodsafety.org
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