| No violation noted during this evaluation. | 12/23/2015 | Regular |
| No violation noted during this evaluation. | 06/25/2015 | Regular |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: For date marking, the date the product was made, date placed in freezer and date removed from freezer must be on product to know when the 7 days is up.
- Food storage containers identified with common name of food
Observation: Label bulk containers with contents
- Using a handwashing sink- operation and maintenance
Observation: Two handsinks on buffet line had containers sitting in them and blocking their use. Bucket of sanitizer water was dumped into one handsink. Handsinks are for washing hands only and should be kept clean and easily accessible at all times.
- Common name-working containers
Observation: Label spray bottle with contents (in Tradewinds)
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: BBQ chicken on buffet line at 120F.
|
10/22/2014 | Regular |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Clean gaskets on reach-in coolers and bulk containers of flour, etc.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: A few items in walk-in cooler are not date marked. Be sure to date mark prior to placing in cooler.
- 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: Taco area holding cold food at 55F-60F. Will be placed in pans of ice to maintain 41F. Stainless steel pans and toppers have been ordered. Salad (fruit/carrot) area holding food at 45F. Turn thermostat down and/or stir routinely to maintain 41F.
- Mechanical warewashing machine temperature measuring devices, heaters and baskets, and automatic dispensers, and alarms
Observation: Dish machine not reaching 180F on final rinse cycle. Only reaching 130F.
- Food storage containers identified with common name of food
Observation: Bottles of oil/water for cooking should be labeled with contents Bulk containers need to be relabeled with contents.
- Food temperature measuring devices are provided and readily accessible
Observation: None of the prep tables on the buffet line had a thermometer. Be sure they are present and easily accessible.
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: Fried chicken at 120F-125F. Should be held at 135F, but product does not stay on buffet long enough to cause a potential problem.
|
05/06/2014 | Routine |
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
In walk-ins raw meats found over vegetables, pea salad. Raw turkey found over cooked meat and raw mussels. Raw ground meats found over whole cuts. Store raw proteins properly to prevent against possible cross contamination. Corrected at time of inspection
- Linens- cleaning and storage
Store single service cups off of the floor. Corrected at time of inspection
- Separation from food, equipment, utensils, linens, and single service
Spray cleaners and stainless steel polish found over food and food contact areas in kitchen and waitress area. Corrected at time of inspection
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Roasts held at a temperature of 130°F or above
In pizza area on the make table the cheese and other ingredients stacked above the wells are 57-60F. Products need to be in the wells. Foods were moved to the interior of the unit. Diced tomatoes in ice in omlete area are 57F - nest further into ice or place in make table. Tomatoes placed in reach-in. Chopped garlic in kitchen marked keep refrigerated is 64F - placed in cooler. Corrected at time of inspection
- Handwashing cleanser, availability
Soap is needed at handsink in pizza area. Corrected at time of inspection
|
10/02/2013 | Routine |
- Toilet room
receptacle, enclosed, fixtures clean
- Roasts held at a temperature of 130°F or above
Coolers are all 41
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
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
Corrected at time of inspection
|
06/17/2013 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
PREPARED FOOD TAKEN OUT OF THE FREEZER SHOULD BE DATED AS SUCH
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
RAW CHICKEN ABOVE RAW SHRIMP, RAW PORK ABOVE READY TO EAT ITEMS
- Toilet room
receptacle, enclosed, fixtures clean
- Roasts held at a temperature of 130°F or above
CARROT SALAD 52 DEG F, SALAD DRESSING 53 DEG F, TOMATOES 74 DEG F.
|
06/14/2013 | Routine |
Restaurant representatives - add corrected or new information about Calypsos, 1777 Isle Pkwy, Bettendorf, IA 52722 »