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: Staff was unable to provide employee health reporting.
Established procedures for responding to vomiting and diarrheal events Observation: Staff was unable to provide written policy or kit for clean up of vomit and diarrhea events. Guidance documents provided.
Posting inspection reports Observation: Most recent inspection report not posted. Corrected on site by posting this inspection.
Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness Observation: Chlorine sanitizer testing between 100-200ppm in warewash sink. Chlorine sanitizer must test between 50-100ppm. Corrected on site by remixing batch of sanitizer.
Storage and maintenance of wet and dry wiping cloths Observation: Sanitizer bucket holding wiping cloth chlorine sanitizer concentration over 200ppm. Must be mixed 50-100ppm.
Certified Food Protection Manager with management and supervisory responsibility employed by the establishment Observation: No certified food protection manager. Facility will need to have a certified food protection manager on staff by 7/21/16
01/21/2016
Regular
No violation noted during this evaluation.
08/26/2014
Routine
Mechanical warewashing equipment, hot water sanitizing temperatures
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
07/05/2013
Routine
Mechanical warewashing equipment, hot water sanitizing temperatures
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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