- 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: Person in charge at inspection could not produce written employee health reporting policy. Maintain policy so it is verifiable at inspection at all times.
- Storage and maintenance of wet and dry wiping cloths
Observation: Maintain wiping cloths in sanitizer between use.
- 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: Three door make table on line running 52 -55 degrees. Maximum allowable temperature is 41 degrees. Staff shall routinely monitor holding temperatures.
- Mechanical warewashing equipment, hot water sanitizing temperatures
Observation: high temperature warewasher is not reaching 160 degrees at dish leveland shall be repaired. Wares shall be manually sanitized until warewasher is repaired.
- 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 cooking thermometer.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: floor in bar and prep area require a more thorough cleaning in hard to reach areas.
- Disclosure of menu items offered or served raw or undercooked
Observation: Menu has items which are ready to eat marked with the consumer advisory and other menu items such as burgers (beef,bison) in which choice is given left unmarked) consumer advisory needs to identify menu items of animal origin offered less than thoroughly cooked.
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02/24/2015 | Regular |
- Posting of a valid license
Most recent inspection report must be displayed readable to consumer in a public area of establishment.
- equipment food contact surfaces and utensils clean to sight and touch.
Slicer and fry cutter requires a more thorough cleaning. Nacho chip dispenser requires a more thorough cleaning. --Insides of freezers and refrigerators and outsides of equipment requires a more thorough cleaning.
- Disclosure of menu items offered or served raw or undercooked
Menu must identify which foods on menu are served undercooked. (Steaks if non intact whole muscle, burgers cooked to order (beef, bison), and eggs made to order.) Mark in a way that they are linked to consumer advisory (asterisks ect)
- Reportable symptoms, diagnosis, past illness, and history of exposure.
Prep staff did not demonstrate knowledge of chicken cook temperature. Maintain a copy of written employee health policy onsite and make available at inspection.
- Food temperature measuring devices are provided and readily accessible
Provide a thin foods foods thermometer (micro needle).
- The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease.
Prep staff did not demonstrate knowledge of chicken cook temperature. Maintain a copy of written employee health policy onsite and make available at inspection.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Basement requires more organization.
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12/05/2013 | Routine |
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