- 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 unable to provide employee health reporting. Guidance documents provided.
- Established procedures for responding to vomiting and diarrheal events
Observation: Staff unable to provide clean up kit and written policy for vomit and diarrhea events. Guidance documents provided.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No test kit available for measuring sanitizer concentration.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: Reach in refrigerator in bar area and reach in refrigerator in kitchen did not have thermometers inside unit. Provide thermometers.
|
02/29/2016 | Regular |
- 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.
- Physical facilities maintained in good repair
Observation: Floor tile broken behind bar and requires repair.
- Posting inspection reports
Observation: Post most recent inspection report. Currently an outdated inspection is posted.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Ham and turkey previously frozen, thawed, and held refrigerated is not date marked as to when it was thawed. This item was marked on last inspection in 2013. Review date marking sheet provided at inspection. Ham and turkey were discarded at inspection.
|
10/08/2014 | Regular |
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
|
09/30/2013 | Routine |
- Clean condition-hands and arms
- 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
|
09/30/2013 | Routine |
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Dishwasher is out of sanitizer.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Opened sliced turkey in walk in refrigerator dated 09/04/13 on 09/19/13. Maximum is 7 days when opened or 6 days from date of thawing id product was first opened and frozen then thawed. Product was discarded 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
Opened sliced deli meat in freezer not datemarked. Premade ham and turkey sandwichs were not datemarked at inspection.
|
09/19/2013 | Routine |
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Opened sliced turkey in walk in refrigerator dated 09/04/13 on 09/19/13. Maximum is 7 days when opened or 6 days from date of thawing id product was first opened and frozen then thawed. Product was discarded at inspection. Corrected at time of inspection
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Dishwasher is out of sanitizer.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Opened sliced deli meat in freezer not datemarked. Premade ham and turkey sandwichs were not datemarked at inspection.
|
09/19/2013 | Routine |
- Food temperature measuring devices are provided and readily accessible
Provide a thin foods thermometer.
|
04/03/2013 | Routine |
- Food temperature measuring devices are provided and readily accessible
Provide a thin foods thermometer.
|
04/03/2013 | Routine |
Restaurant representatives - add corrected or new information about Bunker Hill Golf Course, 2200 Bunker Hill Rd, Dubuque, IA 52001 »