| No violation noted during this evaluation. | 01/13/2016 | Follow Up LOC |
- 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: Refrigerator in wait staff area holding ranch and other single use sauces had no thermometer.
- Hand drying provided
Observation: Hand sink in prep area out of towels. Corrected on site by restock of towels.
|
01/07/2016 | Regular |
| No violation noted during this evaluation. | 05/05/2014 | Physical Recheck |
- Outer openings are protected
Observation: eliminate large door gap on prep area.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Outsides of equipment requires a more thorough cleaning.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Cole slaw prepped and held refrigerated and undated. Cooked noodles prepped onsite and held refrigerated were not date-marked. Product was discard at inspection.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Prep area requires a more thorough cleaning.
- 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: Star Metal refrigerator is running warm sour cream 56.2,cole slaw 54.0 degrees, blue cheese dressing 56.5, ranch dressing 61.0 degrees. Food was corrected. Repair refrigerator to maintain 41.0 degrees or less.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Fry cutter not clean to sight.
- In-use utensils, between-use storage
Observation: Store utensils with handle out of contact with product.
- Handwashing signage
Observation: Provide a handwashing sign to bar handsink. Signage is available free at www.profoodsafety.org
- Miscellaneous sources of contamination
Observation: Cover foods in storage.
- Handwashing aides and devices, use restrictions
Observation: Liquor pourers in handsink at inspection. Corrected at inspection.
|
04/28/2014 | Routine |
- Clean condition-hands and arms
- Preventing contamination when tasting
- Shellstock, maintaining identification
- 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
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
|
08/13/2013 | Routine |
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Preventing contamination when tasting
- Shellstock, maintaining identification
- 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
|
08/13/2013 | Routine |
- Storage and maintenance of wet and dry wiping cloths
- Eating, drinking, or using tobacco
Open beverage containers in unapproved area Corrected at time of inspection
- Roasts held at a temperature of 130°F or above
Line make table is running warm. Cut tomatoes measured 47.8, cheese slices measure 47.6 derees. Unit must be serviced and compressor is very soiled. Food was moverd to different refrigerator. Corrected at time of inspection
|
07/05/2013 | Routine |
- Roasts held at a temperature of 130°F or above
Line make table is running warm. Cut tomatoes measured 47.8, cheese slices measure 47.6 derees. Unit must be serviced and compressor is very soiled. Food was moverd to different refrigerator. Corrected at time of inspection
- Storage and maintenance of wet and dry wiping cloths
- Eating, drinking, or using tobacco
Open beverage containers in unapproved area Corrected at time of inspection
|
07/05/2013 | Routine |
Restaurant representatives - add corrected or new information about Kalmes Breaktime Grill & Spirits, 1097 Jackson St, Dubuque, IA 52001 »