- Separation from food, equipment, utensils, linens, and single service
Observation:Fire extinguisher was stored by ice maker at inspection, was corrected at inspection.
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01/14/2015 | Regular |
- 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:Health forms as they pertain to food safety, must be read and signed by all Employees. Health forms are kept at your facility and made available to the Health Inspector, per request.
- Hand drying provided
Observation:please provide paper towels to hand wash sink towel dispenser (prep area) at all times
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01/29/2014 | Routine |
- Manual warewashing equipment, hot water sanitizing temperatures
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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05/07/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Manual warewashing equipment, hot water sanitizing temperatures
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05/07/2013 | Routine |
- Discharge from eyes, nose, and mouth
- 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
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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05/06/2013 | Routine |
- 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
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
|
05/06/2013 | Routine |
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