| No violation noted during this evaluation. | 08/22/2014 | Routine |
- Disclosure of menu items offered or served raw or undercooked
Post consumer advisory on menu and mark menu items amenable to advisory.
- Handwashing signage
Post handwashing sign to each handsink. Signage is available free at www.profoodsafety.org
- Food temperature measuring devices are provided and readily accessible
Provide a thin foods thermometer to commons snak bar in Heritage Center.
|
04/05/2013 | Routine |
- Food temperature measuring devices are provided and readily accessible
Provide a thin foods thermometer to commons snak bar in Heritage Center.
- Disclosure of menu items offered or served raw or undercooked
Post consumer advisory on menu and mark menu items amenable to advisory.
- Handwashing signage
Post handwashing sign to each handsink. Signage is available free at www.profoodsafety.org
|
04/05/2013 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
Perform final cleaning of all food contact surfaces. --Perform final cleaning of all non-food contact surfaces.
- Refuse, recyclables, and returnables
materials, design, construction, and installation
- Handwashing signage
Post handwashing sign to all handsinks and restroom handsinks. Signs are available free at www.profoodsafety.org
- Disclosure of menu items offered or served raw or undercooked
Provide consumer advisory for eggs to order. Menu must identify which foods advisory applies to.
- Reportable symptoms, diagnosis, past illness, and history of exposure.
Complete a written employee health reporting policy for all food service workers including c-store, ice cream area, and cafe. Document training of all foodservice staff and maintain onsite for review. Forms 1a and 1b located in the rear of the Food Code may be used as a template. Forms are located in the rear of the Food Code in Annex 7 after the index.
- Food temperature measuring devices are provided and readily accessible
Provide cooking thermometer to cafe capable of measuring thin foods.
- Handwashing cleanser, availability
Provide and stock soap dispensers and papertowers or approved hand drying to all handwashing sinks.
- Hand drying provided
Provide and stock soap dispensers and papertowers or approved hand drying to all handwashing sinks.
- Backflow protection
air gap, device standard, when required
|
03/20/2013 | Routine |
- Reportable symptoms, diagnosis, past illness, and history of exposure.
Complete a written employee health reporting policy for all food service workers including c-store, ice cream area, and cafe. Document training of all foodservice staff and maintain onsite for review. Forms 1a and 1b located in the rear of the Food Code may be used as a template. Forms are located in the rear of the Food Code in Annex 7 after the index.
- Disclosure of menu items offered or served raw or undercooked
Provide consumer advisory for eggs to order. Menu must identify which foods advisory applies to.
- Refuse, recyclables, and returnables
materials, design, construction, and installation
- Backflow protection
air gap, device standard, when required
- Handwashing signage
Post handwashing sign to all handsinks and restroom handsinks. Signs are available free at www.profoodsafety.org
- Food temperature measuring devices are provided and readily accessible
Provide cooking thermometer to cafe capable of measuring thin foods.
- Handwashing cleanser, availability
Provide and stock soap dispensers and papertowers or approved hand drying to all handwashing sinks.
- Hand drying provided
Provide and stock soap dispensers and papertowers or approved hand drying to all handwashing sinks.
- equipment food contact surfaces and utensils clean to sight and touch.
Perform final cleaning of all food contact surfaces. --Perform final cleaning of all non-food contact surfaces.
|
03/20/2013 | Routine |
Restaurant representatives - add corrected or new information about University Of Dubuque Heritage Center, 2255 Bennett St, Dubuque, IA 52001 »