No violation noted during this evaluation. | 02/06/2015 | Physical Recheck |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:all non food contact surfaces in prep area need cleaning
- Hand drying provided
Observation:paper towels are needed at hand wash station in prep area at all times
- 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:prep table meat and cheese measured 115' at inspection. All potentially hazardous food must be kept at 135' or warmer at all times. (Showed Shanna at inspection and unit temperature was adjusted)
- Storage and maintenance of wet and dry wiping cloths
Observation:Wiping cloths must be stored in a mild sanitizer between uses.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: storage area in rear of store and floors in prep area need more frequent cleaning and organization
- Cleaning frequency of food contact surfaces (non-PHF/TCS)
Observation:food contact surfaces in prep area need more frequent cleaning
|
01/28/2015 | Regular |
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- 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
|
07/10/2013 | Routine |
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
|
07/10/2013 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Clean condition-hands and arms
|
07/10/2013 | Routine |
- Clean condition-hands and arms
- Shellstock, maintaining identification
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
|
07/10/2013 | Routine |
Restaurant representatives - add corrected or new information about Kwik Stop, 1200 Cedar Cross Rd, Dubuque, IA 52003 »