| No violation noted during this evaluation. | 02/10/2016 | Physical Recheck |
- Eating, drinking, or using tobacco
Observation: Employee stored drink on food prep area. Drinks shall be stored with a lid on a shelf below food prep areas.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The following need additional cleaning
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Accumulation of grease on floor and walls around fryers. Coverings and filters over vents are full of debris. Grease must be cleaned from beneath fryer and off of walls. Filters and vent coverings shall also be cleaned.
- Miscellaneous sources of contamination
Observation: Breading container in contact with trash can, food shall be kept away from sources of contamination. Prep area re-arranged to prevent contamination.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw beef placed over gyro meat. Raw ground beef placed to thaw on same tray as cheese sauce. Raw meat shall be stored below and separated from ready to eat foods.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The following need additional cleaning
|
01/28/2016 | Regular |
- Bare hand contact with ready to eat foods
Observation:Employee picked up ready to eat tomatoes with bare hands.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Clean mold from blue bin used to store ice scoops, clean accumulation of black gunk in bins used to transfer ice.
- Eating, drinking, or using tobacco
Observation: When employees have drinks in the kitchen they must have a lid and straw and be stored below food prep surfaces.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Clean accumulation of grease from under fryers, under prep table next to equipment and throughout dish machine area. Clean walls that have an accumulation of dust and debris. Clean large accumulation of dust from ceiling near air handling unit.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Clean accumulation of grease and dirt from sides of fryers, shelf below prep tables, tracks of 2 door reach in across from grill.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation:Raw beef stored above raw fish in reach in across from grill.
|
10/06/2015 | Regular |
- PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding
Observation:Chili in steam table was 99-101 deg F, soup in warmer was 60 deg F.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Clean accumulation of food debris in the bottom of the salad prep table.
- 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:Salad prep table was holding food between 48-52 deg F. PHF was discarded and STAR was called for repair.
|
04/29/2015 | Regular |
- Using a handwashing sink- operation and maintenance
Observation: Handsink in kitchen is not draining. Repair. Handsink at bar has a drain hose fixed to discharge in sink. Handsinks are for handwashing only. Repair.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Container of chicken salad dated 10/7. Discard.
- Plumbing system maintained in good repair
Observation: Drain under dishmachine leaking. Repair
- 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: Tomatoes in prep table (next to warming unit) are at 48F. Place another pan in open spot in top of prep table to assist with maintaining 41F.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Clean white seperator plate in ice machine.
- Outer openings are protected
Observation: Back door propped open. Keep closed - pest entry point
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Clean floors along walls, especially under and behind equipment (pop-in-box, fryers, grills and ice machine.
|
10/22/2014 | Regular |
- Posting inspection reports
Observation: post current inspection report in view of the public.
- 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: Thermometers are needed in both prep table coolers.
- Light bulbs, protective shielding
Observation: Light bulb needs replacing in walk-in freezer.
- Common name-working containers
Observation: Spray bottles (bar and waitstaff area) are not labeled with contents
- Posting of a valid license
Observation: Post food license in view of the public
|
04/14/2014 | Routine |
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
- Clean condition-hands and arms
- 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
|
12/03/2013 | Routine |
- The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease.
Person in charge shall have knowledge of codes and regulations.
- Sanitization of food contact surfaces - before use and after cleaning
Concentration of sanitizer in dishmachine is inadequate to properly sanitize.
- Bare hand contact with ready to eat foods
There is no barehands contact with ready-to-eat foods such as when making wraps. 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
Datemark large roast.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
- Roasts held at a temperature of 130°F or above
Line reach-in tuna salad 44F and cole slaw 48F - shall be 41F or below.
- Cleanability of floors, walls, and ceilings
Clean floor under fryers and ceiling dust bunnies and vent in kitchen.
- Hand drying provided
Soap and paper towels are needed at kitchen handsink and soap in ladies restroom. Corrected at time of inspection
- Handwashing cleanser, availability
Soap and paper towels are needed at kitchen handsink and soap in ladies restroom. Corrected at time of inspection
- Eating, drinking, or using tobacco
Employee drinks shall be covered, use a straw and place on a bottom shelf. Corrected at time of inspection
- When to wash
Wash hands when switching gloves and use soap. When using gloves to use a chemical take off gloves when done, wash hands before continuing with food prep. Bartender shall wash hands after spraying down tables with sanitizer and then scooping ice. Corrected at time of inspection
- Food storage - preventing contamination from the premises
Store plastic containers of chicken wings - both raw and cooked off of the floor. Sift breading or store in the fridge - once you have food in it such as meat, chicken it is considered to be potentially hazardous and can support growth and make someone sick. Use scoops with handles rather than a plastic portion cup to dispense cole slaw and tuna salad.
- equipment food contact surfaces and utensils clean to sight and touch.
Clean the following - rack in kitchen and walk-n, spice storage shelf, lower shelves, exterior of chip and breading containers. --The following need cleaning - knives and rack, slicer, tomato slicer, pop gun, Store carryout containers off of the floor. Spoons, forks etc in rack need cleaning as does the rack. Also clean the blue ice scoop holder and the scoop holders in the bar and waitress area.
- Miscellaneous sources of contamination
Store plastic containers of chicken wings - both raw and cooked off of the floor. Sift breading or store in the fridge - once you have food in it such as meat, chicken it is considered to be potentially hazardous and can support growth and make someone sick. Use scoops with handles rather than a plastic portion cup to dispense cole slaw and tuna salad.
- Cleaning procedure
Wash hands when switching gloves and use soap. When using gloves to use a chemical take off gloves when done, wash hands before continuing with food prep. Bartender shall wash hands after spraying down tables with sanitizer and then scooping ice. Corrected at time of inspection
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Do not place tray of partially cooked chicken over make table ingredients to prevent agains possible cross contamination. Chicken was moved. Do not have raw bacon over cooked roast in walk-in
|
11/25/2013 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
|
06/12/2013 | Routine |
- Outer openings are protected
Keep backdoor closed. Pest entry point.
- Cleanability of floors, walls, and ceilings
Continue to work on cleaning floors underneath grill and fryers
- equipment food contact surfaces and utensils clean to sight and touch.
Continue to work on cleaning fryers and grills.
- Common name-working containers
Label all spray bottles with contents.
- Food storage containers identified with common name of food
Label all spray bottles with contents.
|
06/06/2013 | Routine |
- Food storage containers identified with common name of food
Label spray bottles with contents.
- Cleanability of floors, walls, and ceilings
Clean floor under fryers, grill and stove.
- equipment food contact surfaces and utensils clean to sight and touch.
Clean sides of grill and fryers.
|
05/23/2013 | Routine |
- Cleanability of floors, walls, and ceilings
CLEAN FLOORS UNDER COOK LINE EQUIPMENT AND IN RESTROOMS.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
CLEAN HOODS OVER COOK LINE
|
04/01/2013 | Routine |
Restaurant representatives - add corrected or new information about Caddy's Sports Bar And Grill, 3700 Belmont Rd, Bettendorf, IA 52722 »