- Established procedures for responding to vomiting and diarrheal events
Observation: Staff could not provide clean up kit or written policy for vomit and diarrhea events.
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02/26/2016 | Regular |
| No violation noted during this evaluation. | 10/02/2014 | Physical Recheck |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Soup and cooked ground beef not dated marked in walk-in refrigerator. food was discarded at inspection.
- 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: walk in refrigerator running 45.6 degrees and chiller had ice build-up. All TCS foods were discarded at inspection. Walk-in refrigerator shall maintain foods at 41 degrees or less.
- Outer openings are protected
Observation: Rear door left open and a screen door was not provided.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Quat sanitizer measured less than 100 ppm at inspection. follow label directions for mixing sanitizer to appropriate concentration. This is a repeat violation. Staff shall be knowledgeable in proper mixing of sanitizer.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Outdated potaoe salad in walk-in refrigerator. Product was discarded at inspection.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: food preparartion area requires a more thorough cleaning and better organization. food prep area shall not be used for storage of papers for running business.
- 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 thermometer as thin foods are offered for sale.
- 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 agreement policy and maintain at establishment for verification at inspection. forms 1a, 1b may be used as a tool and provided at inspection.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Provide quat sanitizer test strips. Currently chlorine test paper are provided and quat sanitizer is used.
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09/30/2014 | Routine |
- Wild Mushrooms
Tuna salad dated 04/12/13 in walk in refrigerator on 04/24/13. Maximum shelf life is 7 days after making. Product was discarded at inspection Corrected at time of inspection
- Food temperature measuring devices are provided and readily accessible
Provide a thin foods thermometer.
- Sanitization methods - hot water, chemical
Quat sanitizer too low 100 ppm at inspection. Corrected at time of inspection
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Maccaroni salad undated. Product was discarded at inspection. Corrected at time of inspection
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Tuna salad dated 04/12/13 in walk in refrigerator on 04/24/13. Maximum shelf life is 7 days after making. Product was discarded at inspection Corrected at time of inspection
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04/24/2013 | Routine |
- Food temperature measuring devices are provided and readily accessible
Provide a thin foods thermometer.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Maccaroni salad undated. Product was discarded at inspection. Corrected at time of inspection
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Tuna salad dated 04/12/13 in walk in refrigerator on 04/24/13. Maximum shelf life is 7 days after making. Product was discarded at inspection Corrected at time of inspection
- Wild Mushrooms
Tuna salad dated 04/12/13 in walk in refrigerator on 04/24/13. Maximum shelf life is 7 days after making. Product was discarded at inspection Corrected at time of inspection
- Sanitization methods - hot water, chemical
Quat sanitizer too low 100 ppm at inspection. Corrected at time of inspection
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04/24/2013 | Routine |
Restaurant representatives - add corrected or new information about Noonan's Tap, 1618 Central Ave, Dubuque, IA 52001 »