No violation noted during this evaluation. | 11/23/2015 | Follow Up LOC |
- Using a handwashing sink- operation and maintenance
Observation: Three basin sink which is labeled as a handwashing sink also has warewashing chemicals (soap and sanitizer). A handwashing sink may only be used for handwashing.
- Handwashing sinks-Numbers, capacities, location, and placement
Observation: Handwashing sink is not located in warewashing/prep area. Handsink is located in restroom which in an entirely different room.
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11/20/2015 | Regular |
No violation noted during this evaluation. | 05/12/2015 | Follow Up LOC |
- 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: Two employee health forms onsite however four employees working. Update employee health forms at establishment for those who are missing.
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05/08/2015 | Regular |
No violation noted during this evaluation. | 11/13/2014 | Regular |
No violation noted during this evaluation. | 04/04/2014 | Routine |
- 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
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04/10/2013 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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04/10/2013 | Routine |
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