Meadows Golf Course, 15766 Clover Ln, Dubuque, IA 52002 - inspection findings and violations

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Business Info

Name: MEADOWS GOLF COURSE
Address: 15766 Clover Ln, Dubuque, IA 52002
Phone: 563-583-7385
Total inspections: 2
Last inspection: 09/25/2013
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Inspection findings

Inspection date

Type
  • Fruits and vegetables that are cooked to hot holding are cooked to 135°F
  • Clean condition-hands and arms
  • Eating, drinking, or using tobacco
  • Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
  • Discharge from eyes, nose, and mouth
 09/25/2013Routine
  • Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
    Observed no datemarking. Guidance document left for reference.
  • Food storage containers identified with common name of food
    Working containers of liquids in the kitchen must be labeled with the common name of contents. Packaged sandwiches are to have a label stating the name of facility, common name of food packaged, list of ingredients, net contents (net weight, count or volume) any cautionary statement regarding allergens, and datemarked for seven days from the oldest potentially hazardous food used.
  • Light bulbs, protective shielding
    Shatter-proof light bulbs are need in the reach-in freezer.
  • Food is properly labeled
    Working containers of liquids in the kitchen must be labeled with the common name of contents. Packaged sandwiches are to have a label stating the name of facility, common name of food packaged, list of ingredients, net contents (net weight, count or volume) any cautionary statement regarding allergens, and datemarked for seven days from the oldest potentially hazardous food used.
  • Disclosure of menu items offered or served raw or undercooked
    Consumer Advisory language on menu is good but individual raw animal foods that are offered cooked-to-order are not identified with an asterisk.
  • Test kit provided and used to measure sanitizing solution concentration
    Two different sanitizers are used between the kitchen and bar for sanitizing ware. Test strips for each are needed for checking proper concentrations.
  • equipment food contact surfaces and utensils clean to sight and touch.
    Observed soiled hard-to-reach areas of the meat slicer, in addition to the upper part of ice maker.
 09/11/2013Routine

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