University Of Dubuque Food Service, 2050 University Ave, Dubuque, IA 52001 - inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Customer self service operations are monitored by food employees
suitable utensils are provided or dispensing methods that protect the food are used
|
12/04/2014 | Regular |
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Chilli cooked and cooled on 11/12/13 container one measured 56.3 degrees on 11/13/13, container two (with chill stick measured 52.3 on 11/13/13. This is a repeat violation. Cooling was done in deep lexan containers use rapid cooling techniques to verify proper cooling. Improper cooling is a leading cause of foodborne illness. Food was destroyed at inspection. Corrected on-site
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Frying of eggs in Chlapaty cafe on induction burner and not under a ventilation hood.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Brie soft sheese in walk-in refrigerator dated as opened on 10/12/13 in refrigerator on 11/13/13. Maximum allowable time in cold holding is 7 days when opened. Product was destroyed at inspection. Corrected at time of inspection
|
11/13/2013 | Routine |
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Salami dated as opened 04/09/13 in walk in on 05/03/13. corned beef dated 04/25/13 in walk in on 05/03/13. Maximum self life once opened is 7 days. Corrected at time of inspection
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Chilli cooked and cooled dated 5/2/13 in walk in refrigerator container 1 measured 56.9 degress, container 2 measured 54.2 degrees. Both never achieved proper time temperature cooling rate. Chicken soup cooked and cooled 5/2/13 measured 48.6 on 5/3/13 and did not meet cooling rate. Product was discarded at inspection. Use rapid cooling techniques to properly cool foods such as soups and sauces. Corrected on-site
- Responsibilities of Permit Holder
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Braunscheiger opened and held refrigerated not dated as to when opened. Corrected at time of inspection
|
05/03/2013 | Routine |
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Chilli cooked and cooled dated 5/2/13 in walk in refrigerator container 1 measured 56.9 degress, container 2 measured 54.2 degrees. Both never achieved proper time temperature cooling rate. Chicken soup cooked and cooled 5/2/13 measured 48.6 on 5/3/13 and did not meet cooling rate. Product was discarded at inspection. Use rapid cooling techniques to properly cool foods such as soups and sauces. Corrected on-site
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Braunscheiger opened and held refrigerated not dated as to when opened. Corrected at time of inspection
- Responsibilities of Permit Holder
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Salami dated as opened 04/09/13 in walk in on 05/03/13. corned beef dated 04/25/13 in walk in on 05/03/13. Maximum self life once opened is 7 days. Corrected at time of inspection
|
05/03/2013 | Routine |
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