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: Observed hamburgers being hot held at 115*. Hamburgers were re-heated to above 135* during the inspection. Corrected.
12/19/2014
Regular
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Shellstock, maintaining identification
Eating, drinking, or using tobacco
Discharge from eyes, nose, and mouth
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Clean condition-hands and arms
11/15/2013
Routine
Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods Observed raw beef stored above ready to eat product. Ready to eat product was moved to another location in the walk in cooler. Corrected at time of inspection
Bare hand contact with ready to eat foods Observed employee peeling cooked eggs with bare hands. Employee put gloves on. Corrected at time of inspection.
Disclosure of menu items offered or served raw or undercooked Observed cooked to order foods not identified in the menu with an asterik.
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