- Established procedures for responding to vomiting and diarrheal events
Observation: Provide a written policy for clean-up of a vomiting or diarrheal event. Also provide necessary personal protective items for same.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Pie case running near 60 degrees. Cocoanut creme pie measured 58.5, French silk measured 57.3, peanut butter cup measured 53.6, lemon pie 45.8, carmel pecan 57.9 all have real whipped topping and all were discarded at inspection. Service was called for pie case.
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: Cheese soup on line measured 92 degrees in steam table. Staff stated they were reheating staff pulled and discarded.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping rags on line were not stored in sanitizer.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Ware washer sanitizer concentration was too low at inspection. Pump was primed and concentration was rechecked and adequate. Staff called service at inspection.
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09/29/2015 | Regular |
Restaurant representatives - add corrected or new information about Village Inn Pancake House, 1940 John F Kennedy Rd, Dubuque, IA 52002 »