- Posting inspection reports
Observation: Post most recent inspection currently the old inspection is posted.
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11/20/2014 | Physical Recheck |
- 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: roasted tomatoes east line prep cooler 47 degrees. West line refrigerator 45 to 47 degrees. Staff stated it was off last night as business was closed.Discard product at six hours and verify product is 41 degrees or less. Pancake batter 57 degrees. Maintain batter at 41 degrees or less or comply with time as a public health control standard procedure.
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11/18/2014 | Regular |
- Laundry facilities
requirement, location, and use
- Foods are cooled using appropriate methods
Extra soup reheated and placed in a deep plastic container in line refrigerator. Soup would cool very slowly. Cool in uncovered shallow containers or use other rapid cooling methods. Corrected on-site
- Designated areas for employees
use of designated areas by employees
- Roasts held at a temperature of 130°F or above
Diced potatoes on line counter measured 55 degrees maintain at 41 degrees or less or hold above 135 degrees.
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10/28/2013 | Routine |
- Designated areas for employees
use of designated areas by employees
- Roasts held at a temperature of 130°F or above
Diced potatoes on line counter measured 55 degrees maintain at 41 degrees or less or hold above 135 degrees.
- Foods are cooled using appropriate methods
Extra soup reheated and placed in a deep plastic container in line refrigerator. Soup would cool very slowly. Cool in uncovered shallow containers or use other rapid cooling methods. Corrected on-site
- Laundry facilities
requirement, location, and use
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10/28/2013 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
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05/06/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
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05/06/2013 | Routine |
- Eating, drinking, or using tobacco
- 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
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
|
05/06/2013 | Routine |
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Clean condition-hands and arms
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05/06/2013 | Routine |
- Reportable symptoms, diagnosis, past illness, and history of exposure.
Written employee health reporting policy is outdated and missing for other employees. Provide a written employee health reporting policy based on ther Food Code and document treaining of all affected employees. forms 1a, 1b located in Annex 7 bin the rear of the Food Code may be used as a tool. Forms were provided at inspection.
- Roasts held at a temperature of 130°F or above
Waitstaff countertop cold bar refrigerator running warm. Sour cream measured 49.6 degrees, salsa measured 50.0 degrees. TCS/PHF foods were corrected. Service was called for unit. TCS/PHF foods may not be stored in unit until 41 degrees or less may be maintained. You are strongly encouraged to monitor food temperatures as opposed to air temperature.
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04/22/2013 | Routine |
- Reportable symptoms, diagnosis, past illness, and history of exposure.
Written employee health reporting policy is outdated and missing for other employees. Provide a written employee health reporting policy based on ther Food Code and document treaining of all affected employees. forms 1a, 1b located in Annex 7 bin the rear of the Food Code may be used as a tool. Forms were provided at inspection.
- Roasts held at a temperature of 130°F or above
Waitstaff countertop cold bar refrigerator running warm. Sour cream measured 49.6 degrees, salsa measured 50.0 degrees. TCS/PHF foods were corrected. Service was called for unit. TCS/PHF foods may not be stored in unit until 41 degrees or less may be maintained. You are strongly encouraged to monitor food temperatures as opposed to air temperature.
|
04/22/2013 | Routine |
- Roasts held at a temperature of 130°F or above
Waitstaff countertop cold bar refrigerator running warm. Sour cream measured 49.6 degrees, salsa measured 50.0 degrees. TCS/PHF foods were corrected. Service was called for unit. TCS/PHF foods may not be stored in unit until 41 degrees or less may be maintained. You are strongly encouraged to monitor food temperatures as opposed to air temperature.
- Reportable symptoms, diagnosis, past illness, and history of exposure.
Written employee health reporting policy is outdated and missing for other employees. Provide a written employee health reporting policy based on ther Food Code and document treaining of all affected employees. forms 1a, 1b located in Annex 7 bin the rear of the Food Code may be used as a tool. Forms were provided at inspection.
|
04/22/2013 | Routine |
- Reportable symptoms, diagnosis, past illness, and history of exposure.
Written employee health reporting policy is outdated and missing for other employees. Provide a written employee health reporting policy based on ther Food Code and document treaining of all affected employees. forms 1a, 1b located in Annex 7 bin the rear of the Food Code may be used as a tool. Forms were provided at inspection.
- Roasts held at a temperature of 130°F or above
Waitstaff countertop cold bar refrigerator running warm. Sour cream measured 49.6 degrees, salsa measured 50.0 degrees. TCS/PHF foods were corrected. Service was called for unit. TCS/PHF foods may not be stored in unit until 41 degrees or less may be maintained. You are strongly encouraged to monitor food temperatures as opposed to air temperature.
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04/22/2013 | Routine |
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