No violation noted during this evaluation. | 12/30/2015 | Follow Up LOC |
- Using a handwashing sink- operation and maintenance
Observation: Hand wash sink next to mop sink had buckets in front of it. Corrected on site by moving items to make it accessible.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: Hand wash sink in dish wash area back wall, temping less than 100 degrees.
- Posting inspection reports
Observation: Most recent inspection not posted for consumers. Corrected on site by staff stating this inspection will be posted.
- 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: Cold hold make table with noodles temped 48-57 degrees. Bottom reach in cooler temping 44. Corrected on site by discard and calling service.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Warewashing equipment
cleaning agents and wash solution temperatures
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11/18/2015 | Regular |
- Maintaining premises free of litter and unnecessary equipment
Observation: Remove all construction items from dining area and perform final cleaning.
- Handwashing signage
Observation: provide a handwashing sign to each handsink. Signage is available free at www.profoodsafety.org
- Cleanability of floors, walls, and ceilings
Observation: Install all ceiling tile where removed for construction.
- Backflow protection
air gap, device standard, when required
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: Adjust front counter handsink to 100 degrees or more.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Wash, rinse, and sanitize drive-thru ice bin.
- 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 state employee health reporting is complete however forms are at corporate office not at establishment. Maintain a copy of employee health reporting at store level.
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05/15/2014 | Pre Opening |
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