Mario's, 1298 Main St, Dubuque, IA 52001 - inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
| No violation noted during this evaluation. | 01/05/2015 | Physical Recheck |
- Storage and maintenance of wet and dry wiping cloths
Observation: Store wiping rags in sanitizer between use in bar and prep area.
- Handwashing signage
Observation: All handsinks shall have a handwashing sign. Signs are available free at www.profoodsafety.org
- 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. Forms 1a, 1b provided at inspection may be used as a tool.
- Material characteristics of non-food contact surfaces
Observation: Cardboard on shelves in walk-in refrigerator is prohibited.
- Handwashing aides and devices, use restrictions
Observation: Bar handwashing sink may only be used for handwashing.
- Eating, drinking, or using tobacco
Observation: Open top beverage in prep area is prohibited.
- Disclosure of menu items offered or served raw or undercooked
Observation: Menu must disclose which menu items from animal origin are offered less than fully cooked.
|
10/30/2014 | Regular |
- Disclosure of menu items offered or served raw or undercooked
Menu must identify whinch foods are served less than thoroughly cooked of animal origin.
- Roasts held at a temperature of 130°F or above
Top of line prep refrigerator is running warm salami (diced) 47.0 degrees. Top may not be used until temp is 41 degrees or less. Top unit may not be used until temperature is 41 degrees or less.
- Handwashing signage
Post handwashing sign at each handwashing sink. Signs are available free at www.profoodsafety.org
- Bare hand contact with ready to eat foods
Staff handled bread in salad area with no barrier. Corrected at time of inspection.
- In-use utensils, between-use storage
Storage of knife in gap between equipment is prohibited.
|
07/10/2013 | Routine |
- Roasts held at a temperature of 130°F or above
Top of line prep refrigerator is running warm salami (diced) 47.0 degrees. Top may not be used until temp is 41 degrees or less. Top unit may not be used until temperature is 41 degrees or less.
- In-use utensils, between-use storage
Storage of knife in gap between equipment is prohibited.
- Disclosure of menu items offered or served raw or undercooked
Menu must identify whinch foods are served less than thoroughly cooked of animal origin.
- Handwashing signage
Post handwashing sign at each handwashing sink. Signs are available free at www.profoodsafety.org
- Bare hand contact with ready to eat foods
Staff handled bread in salad area with no barrier. Corrected at time of inspection.
|
07/10/2013 | Routine |
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