- Cleanability of floors, walls, and ceilings
Observation:Reattach baseboard near men's restroom, prime and paint drywall in men's restroom, replace floor in walk in where subfloor is visible.
- Hand drying provided
Observation:Provide towels at handsink in back kitchen area and remove debris from inside the sink.
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11/20/2015 | Regular |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Cole slaw, ribs, brisket, etc did not have prepared or discard dates.
- Cleanability of floors, walls, and ceilings
Observation:Reapply baseboard and finish piece of drywall in men's restroom.
- 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:Back cooler operating at 45-50 deg F. Unit was recently serviced and was turned down.
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05/06/2015 | Regular |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Clean floor around fryers and grill (especially near wall).
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06/24/2014 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- 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
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
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12/03/2013 | Routine |
- Using a handwashing sink- operation and maintenance
Nothing shall be in bar handsink and paper towels are needed. Corrected at time of inspection
- Linens- cleaning and storage
Clean bottom of beer cooler, pop gun and holder. Do not store ice machine scoop with coats.
- Roasts held at a temperature of 130°F or above
Cheese sauce in walk-in 48F shall be 41F or below. Transfer potentially hazardous foods to another unit until it can be repaired.
- Food temperature measuring devices are provided and readily accessible
Thermometer is needed in walk-in
- Separation from food, equipment, utensils, linens, and single service
Gallon of cleaner found on ice machine. Toxics shall be sep and below food and food contact surfaces.
- Light bulbs, protective shielding
Shield lights in hood,
- equipment food contact surfaces and utensils clean to sight and touch.
Clean bottom of beer cooler, pop gun and holder. Do not store ice machine scoop with coats.
- Hand drying provided
Nothing shall be in bar handsink and paper towels are needed. Corrected at time of inspection
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11/25/2013 | Routine |
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
STORE RAW MEAT BELOW STOCK POT OF SOUP IN WALK IN Corrected at time of inspection
- Outer openings are protected
DO NOT LEAVE FRONT DOOR OPEN WITHOUT A SCREEN
- Separation from food, equipment, utensils, linens, and single service
STORE CHEMICALS BELOW BAGGIES AND OTHER FOOD CONTACT ITEMS ON STORAGE RACK IN BACK KITCHEN.
- Using a handwashing sink- operation and maintenance
DON'T STORE CLEANING RAG AND BRUSH IN HANDSINK AT BAR/KITCHEN
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04/08/2013 | Routine |
Restaurant representatives - add corrected or new information about Central Ave Tap Inc, 2604 Central Ave, Bettendorf, IA 52722 »