- 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: Maintain a copy of employee health reporting forms onsite. Manager states they all are completed and on file with personnel.
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05/20/2014 | Routine |
- Reportable symptoms, diagnosis, past illness, and history of exposure.
As employees are added complete employee reporting agreement.
- Handwashing signage
Post handwashing sign to each handsink. Signs are available free at www.profoodsafety.org
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05/30/2013 | Routine |
- Handwashing signage
Post handwashing sign to each handsink. Signs are available free at www.profoodsafety.org
- Reportable symptoms, diagnosis, past illness, and history of exposure.
As employees are added complete employee reporting agreement.
|
05/30/2013 | Routine |
- Reportable symptoms, diagnosis, past illness, and history of exposure.
As employees are added complete employee reporting agreement.
- Handwashing signage
Post handwashing sign to each handsink. Signs are available free at www.profoodsafety.org
|
05/30/2013 | Routine |
- Reportable symptoms, diagnosis, past illness, and history of exposure.
As employees are added complete employee reporting agreement.
- Handwashing signage
Post handwashing sign to each handsink. Signs are available free at www.profoodsafety.org
|
05/30/2013 | Routine |
- Roasts held at a temperature of 130°F or above
Health services will need to verify refrigeration and freezer performance.
- Sanitization methods - hot water, chemical
Provide soap and sanitizer for warewashing.
- Warewashing equipment
cleaning agents and wash solution temperatures
- Hand drying provided
Provide soap and paper towels or other approved hand drying device to each handsink.
- Reportable symptoms, diagnosis, past illness, and history of exposure.
Provide a written employee health reporting policy and document training of all affected employees. Mainatain policy at establishment. Forms 1a, 1b located in the rear of the Food Code in annex 7 (after index) may be used as a tool.
- Test kit provided and used to measure sanitizing solution concentration
Provide sanitizer test strips for measuring sanitizer.
- Capacity, availability, and pressure of hot and cold water
Water heater was off at inspection. Provide hot water of at least 100 degrees to all handsinks.
- Handwashing cleanser, availability
Provide soap and paper towels or other approved hand drying device to each handsink.
- Handwashing signage
Post handwashing sign to each handsink. Signs are available free at www.profoodsafety.org
- Food temperature measuring devices are provided and readily accessible
Prove cooking thermometers capable of measuring thin foods.
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05/09/2013 | Routine |
- Test kit provided and used to measure sanitizing solution concentration
Provide sanitizer test strips for measuring sanitizer.
- Food temperature measuring devices are provided and readily accessible
Prove cooking thermometers capable of measuring thin foods.
- Roasts held at a temperature of 130°F or above
Health services will need to verify refrigeration and freezer performance.
- Hand drying provided
Provide soap and paper towels or other approved hand drying device to each handsink.
- Handwashing signage
Post handwashing sign to each handsink. Signs are available free at www.profoodsafety.org
- Handwashing cleanser, availability
Provide soap and paper towels or other approved hand drying device to each handsink.
- Sanitization methods - hot water, chemical
Provide soap and sanitizer for warewashing.
- Warewashing equipment
cleaning agents and wash solution temperatures
- Reportable symptoms, diagnosis, past illness, and history of exposure.
Provide a written employee health reporting policy and document training of all affected employees. Mainatain policy at establishment. Forms 1a, 1b located in the rear of the Food Code in annex 7 (after index) may be used as a tool.
- Capacity, availability, and pressure of hot and cold water
Water heater was off at inspection. Provide hot water of at least 100 degrees to all handsinks.
|
05/09/2013 | Routine |
- Food temperature measuring devices are provided and readily accessible
Prove cooking thermometers capable of measuring thin foods.
- Handwashing cleanser, availability
Provide soap and paper towels or other approved hand drying device to each handsink.
- Capacity, availability, and pressure of hot and cold water
Water heater was off at inspection. Provide hot water of at least 100 degrees to all handsinks.
- Roasts held at a temperature of 130°F or above
Health services will need to verify refrigeration and freezer performance.
- Test kit provided and used to measure sanitizing solution concentration
Provide sanitizer test strips for measuring sanitizer.
- Reportable symptoms, diagnosis, past illness, and history of exposure.
Provide a written employee health reporting policy and document training of all affected employees. Mainatain policy at establishment. Forms 1a, 1b located in the rear of the Food Code in annex 7 (after index) may be used as a tool.
- Sanitization methods - hot water, chemical
Provide soap and sanitizer for warewashing.
- Warewashing equipment
cleaning agents and wash solution temperatures
- Handwashing signage
Post handwashing sign to each handsink. Signs are available free at www.profoodsafety.org
- Hand drying provided
Provide soap and paper towels or other approved hand drying device to each handsink.
|
05/09/2013 | Routine |
- Reportable symptoms, diagnosis, past illness, and history of exposure.
Provide a written employee health reporting policy and document training of all affected employees. Mainatain policy at establishment. Forms 1a, 1b located in the rear of the Food Code in annex 7 (after index) may be used as a tool.
- Handwashing cleanser, availability
Provide soap and paper towels or other approved hand drying device to each handsink.
- Food temperature measuring devices are provided and readily accessible
Prove cooking thermometers capable of measuring thin foods.
- Warewashing equipment
cleaning agents and wash solution temperatures
- Handwashing signage
Post handwashing sign to each handsink. Signs are available free at www.profoodsafety.org
- Capacity, availability, and pressure of hot and cold water
Water heater was off at inspection. Provide hot water of at least 100 degrees to all handsinks.
- Sanitization methods - hot water, chemical
Provide soap and sanitizer for warewashing.
- Test kit provided and used to measure sanitizing solution concentration
Provide sanitizer test strips for measuring sanitizer.
- Roasts held at a temperature of 130°F or above
Health services will need to verify refrigeration and freezer performance.
- Hand drying provided
Provide soap and paper towels or other approved hand drying device to each handsink.
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05/09/2013 | Routine |
Restaurant representatives - add corrected or new information about Port Of Dubuque Marina, 450 E 3rd St, Dubuque, IA 52001 »