- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
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03/17/2015 | Non Illness Complaint |
| No violation noted during this evaluation. | 01/14/2015 | Physical Recheck |
- Posting inspection reports
Observation: Post most recent inspection viewable to consumer.
- Using a handwashing sink- operation and maintenance
Observation: Rear prep handsink access was blocked with bun rack at inspection.
- Storage and maintenance of wet and dry wiping cloths
Observation: Rags laying in several locations and not kept in sanitizer between use.
- Equipment location, installation, repair, and adjustment
Observation: Gaskets are torn on freezer one. Refrigerator fourteen is non functional and requires repair.
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
- Food is properly identified and monitored
Observation: Time used as a public health control for cheese. Time was not tracked at inspection. Corrected at inspection.
- Handwashing signage
Observation: Post handwashing sign to each handsink. Signage is available free at www.profoodsafety.org
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Rear garbage storage area requires organization.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Shelves on prep line require a more thorough cleaning. Freezer floor requires a more thorough cleaning.
- 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: Written employee health reporting policy could not be produced at inspection. Provide written employee health policy and maintain onsite as well as documentation of training of all food employees.
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12/10/2014 | Regular |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Clean all non-food contact surfaces in area of grease fire.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: small grease fire on grill. Staff extinguished with a fire extinguisher. clean all food contact surfaces in area of grill.
- Posting inspection reports
Observation: Post most recent inspection report visible to consumer.
- Safe, unadulterated, honestly presented
Observation: discard all un-packaged foods in area of fire (on line and in hot holding prior to reopening.
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02/06/2014 | Other |
- Posting of a valid license
Post most recent inspection visible to consumer.
- Compliance with submitted HACCP plans and approved variance procedures
Time used as a public health control for various TCS foods time was not marked or tracked at time of inspection. Follow firms policy in regards to complaint documentation. Also take corrective action when a complaint is received.
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12/02/2013 | Routine |
- Posting of a valid license
- equipment food contact surfaces and utensils clean to sight and touch.
Coffee pots require a more thorough cleaning to remove build-up.
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10/11/2013 | Routine |
- Posting of a valid license
- equipment food contact surfaces and utensils clean to sight and touch.
Coffee pots require a more thorough cleaning to remove build-up.
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10/11/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
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09/27/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Discharge from eyes, nose, and mouth
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09/27/2013 | Routine |
- Written procedures prepared in advance and made available to the regulatory authority that specify methods of compliance
Time used as a control for condiments such as cut tomatoes on line. Time was innaccurate on inspection. Staff reset time stickers. Corrected at time of inspection
- Storage and maintenance of wet and dry wiping cloths
Wiping cloths not maintained in sanitizer between use.
- Sanitization of food contact surfaces - before use and after cleaning
Sanitizer (chlorine) was out on inspection. Verify sanitizer regularly by checking jug and using a test paper. Corrected at time of inspection
- Responsibilities of Permit Holder
Post license and most recent inspection readable to consumer.
- Posting of a valid license
Post license and most recent inspection readable to consumer.
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04/23/2013 | Routine |
- Storage and maintenance of wet and dry wiping cloths
Wiping cloths not maintained in sanitizer between use.
- Posting of a valid license
Post license and most recent inspection readable to consumer.
- Sanitization of food contact surfaces - before use and after cleaning
Sanitizer (chlorine) was out on inspection. Verify sanitizer regularly by checking jug and using a test paper. Corrected at time of inspection
- Written procedures prepared in advance and made available to the regulatory authority that specify methods of compliance
Time used as a control for condiments such as cut tomatoes on line. Time was innaccurate on inspection. Staff reset time stickers. Corrected at time of inspection
- Responsibilities of Permit Holder
Post license and most recent inspection readable to consumer.
|
04/23/2013 | Routine |
Restaurant representatives - add corrected or new information about Mcdonald's, 620 Iowa St, Dubuque, IA 52001 »