- 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. Tip will be designed to take temperature of thin foods unlike current bimetallic thermometers.
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02/27/2015 | Regular |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- 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
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
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12/07/2013 | Routine |
- Responsibilities of Permit Holder
Current license is not displayed.
- The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease.
Person in charge unable to adequately demonstrate knowledge of food safety as defined by code in regards to proper reheat temperature and knowledge of correct san itizer concentration of chlorine sanitizer. Maintain copies of employee health reporting policy to be available at inspection (not locked in office).
- Food temperature measuring devices are provided and readily accessible
Provide a thin foods thermometer.
- Reportable symptoms, diagnosis, past illness, and history of exposure.
Person in charge unable to adequately demonstrate knowledge of food safety as defined by code in regards to proper reheat temperature and knowledge of correct san itizer concentration of chlorine sanitizer. Maintain copies of employee health reporting policy to be available at inspection (not locked in office).
- Food employees hair is effectively restrained
Prep staff shall wear a hat, hairnet or visor.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Opened sliced roast beef dated 11/15/13 on 12/2/13. Product was discarded 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
Maccarroni salad made offsite is not datemarked as to when made. Product was discarded at inspection. Corrected at time of inspection
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12/02/2013 | Routine |
- 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
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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07/09/2013 | Routine |
- 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
- 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
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07/09/2013 | Routine |
- When to wash
Glove change does not replace hand washing
- Food employees hair is effectively restrained
A hat, hairnet or visor shall be worn. Currently staff pulls back hair.
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04/05/2013 | Routine |
- Food employees hair is effectively restrained
A hat, hairnet or visor shall be worn. Currently staff pulls back hair.
- When to wash
Glove change does not replace hand washing
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04/05/2013 | Routine |
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