| No violation noted during this evaluation. | 11/18/2015 | Follow Up LOC |
- Food storage containers identified with common name of food
Observation: Label bulk bins with common name of ingredient.
- Storage of clean equipment and utensils
Observation: Storage of clean bar glasses on cloth towels.
- Established procedures for responding to vomiting and diarrheal events
Observation:Kitchen manager could not provide a written procedure for clean-up of a vomiting or diarrheal event.
- 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:Haier beverage refrigerator running warm. Milk measured 44.6 degrees. All TCS foods (milk only) were discarded. Unit may not be used for temperature controlled for safety foods until unit is 41 degrees or less.
|
11/10/2015 | Regular |
- Handwashing aides and devices, use restrictions
Observation: Handsink in bakery area contained a scratch pad restricting access. Handsink in meat cutting area had a jacarder in sanitizer stored on handsink.
- Miscellaneous sources of contamination
Observation: Salad mixing bowl was in contact with ready to eat lettuce in salad station prep refrigeration.
- Eating, drinking, or using tobacco
Observation: Open top beverage in prep area.
|
03/12/2014 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
- Shellstock, maintaining identification
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Eating, drinking, or using tobacco
|
07/10/2013 | Routine |
- 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
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Clean condition-hands and arms
|
07/10/2013 | Routine |
- Laundry facilities
requirement, location, and use
- Roasts held at a temperature of 130°F or above
Prime rib in hot holding in Alto Sham measured 118.7 degrees. Manager stated it had been reheated in the convection oven then placed in alto Sham for hot holding at about 8:30 a.m. temperature was measured at 4
- Outer openings are protected
Grate on floor drain has an excessive gap which could allow pests to enter establishment from sewer.
- Duties of PIC
It shall be the duty of the person in charge to ensure temperatures are routinely monitored while in hot holding. Several hot holding temperatures of the prime rib were not recorded in the line check temperature log. Please review salmon cook temperature requirements due to the person in charge answering that they like to cook salmon to 130 degrees as customers prefer it that way. It should be noted salmon needs to be cooked to 145 degrees or be treated for parasite destruction and be under a consumer advisory. Please follow you SOP's for salmon as they do meet temperature requirments from the Food Code. It should be noted that the salmon was not served less than 145 degrees however the thermometer was set to alarm at 122 degrees at inspection.
|
07/01/2013 | Routine |
- Roasts held at a temperature of 130°F or above
Prime rib in hot holding in Alto Sham measured 118.7 degrees. Manager stated it had been reheated in the convection oven then placed in alto Sham for hot holding at about 8:30 a.m. temperature was measured at 4
- Duties of PIC
It shall be the duty of the person in charge to ensure temperatures are routinely monitored while in hot holding. Several hot holding temperatures of the prime rib were not recorded in the line check temperature log. Please review salmon cook temperature requirements due to the person in charge answering that they like to cook salmon to 130 degrees as customers prefer it that way. It should be noted salmon needs to be cooked to 145 degrees or be treated for parasite destruction and be under a consumer advisory. Please follow you SOP's for salmon as they do meet temperature requirments from the Food Code. It should be noted that the salmon was not served less than 145 degrees however the thermometer was set to alarm at 122 degrees at inspection.
- Outer openings are protected
Grate on floor drain has an excessive gap which could allow pests to enter establishment from sewer.
- Laundry facilities
requirement, location, and use
|
07/01/2013 | Routine |
Restaurant representatives - add corrected or new information about Texas Roadhouse, 845 Wacker Dr, Dubuque, IA 52002 »