Noonan's Tap, 1618 Central Ave, Dubuque, IA 52001 - inspection findings and violations



Business Info

Name: NOONAN'S TAP
Address: 1618 Central Ave, Dubuque, IA 52001
Phone: 563-583-2886
Total inspections: 5
Last inspection: 02/26/2016

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Inspection findings

Inspection date

Type

  • Established procedures for responding to vomiting and diarrheal events
    Observation: Staff could not provide clean up kit or written policy for vomit and diarrhea events.
02/26/2016Regular
No violation noted during this evaluation. 10/02/2014Physical Recheck
  • Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
    Observation: Soup and cooked ground beef not dated marked in walk-in refrigerator. food was discarded at inspection.
  • 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: walk in refrigerator running 45.6 degrees and chiller had ice build-up. All TCS foods were discarded at inspection. Walk-in refrigerator shall maintain foods at 41 degrees or less.
  • Outer openings are protected
    Observation: Rear door left open and a screen door was not provided.
  • Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
    Observation: Quat sanitizer measured less than 100 ppm at inspection. follow label directions for mixing sanitizer to appropriate concentration. This is a repeat violation. Staff shall be knowledgeable in proper mixing of sanitizer.
  • Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
    Observation: Outdated potaoe salad in walk-in refrigerator. Product was discarded at inspection.
  • Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
    Observation: food preparartion area requires a more thorough cleaning and better organization. food prep area shall not be used for storage of papers for running business.
  • A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
    Observation: Provide a thin foods thermometer as thin foods are offered for sale.
  • 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: Provide a written employee health reporting agreement policy and maintain at establishment for verification at inspection. forms 1a, 1b may be used as a tool and provided at inspection.
  • Test kit provided and used to measure sanitizing solution concentration
    Observation: Provide quat sanitizer test strips. Currently chlorine test paper are provided and quat sanitizer is used.
09/30/2014Routine
  • Wild Mushrooms
    Tuna salad dated 04/12/13 in walk in refrigerator on 04/24/13. Maximum shelf life is 7 days after making. Product was discarded at inspection Corrected at time of inspection
  • Food temperature measuring devices are provided and readily accessible
    Provide a thin foods thermometer.
  • Sanitization methods - hot water, chemical
    Quat sanitizer too low 100 ppm at inspection. Corrected at time of inspection
  • Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
    Maccaroni salad undated. Product was discarded at inspection. Corrected at time of inspection
  • Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
    Tuna salad dated 04/12/13 in walk in refrigerator on 04/24/13. Maximum shelf life is 7 days after making. Product was discarded at inspection Corrected at time of inspection
04/24/2013Routine
  • Food temperature measuring devices are provided and readily accessible
    Provide a thin foods thermometer.
  • Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
    Maccaroni salad undated. Product was discarded at inspection. Corrected at time of inspection
  • Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
    Tuna salad dated 04/12/13 in walk in refrigerator on 04/24/13. Maximum shelf life is 7 days after making. Product was discarded at inspection Corrected at time of inspection
  • Wild Mushrooms
    Tuna salad dated 04/12/13 in walk in refrigerator on 04/24/13. Maximum shelf life is 7 days after making. Product was discarded at inspection Corrected at time of inspection
  • Sanitization methods - hot water, chemical
    Quat sanitizer too low 100 ppm at inspection. Corrected at time of inspection
04/24/2013Routine

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