- Miscellaneous sources of contamination
Observation: Pop connections shall not be stored on the floor. Connections were cleaned and sanitized and put in plastic bags. Corrected
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01/13/2016 | Regular |
No violation noted during this evaluation. | 08/20/2015 | Regular |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:
- Capacity, availability, and pressure of hot and cold water
Observation:
|
06/29/2015 | Regular |
- Food reheated to 165°F or above in a microwave for hot holding within 2 hours
Observation:Chicken soup not reheated to 165 deg F before being placed in the steam table.
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03/24/2015 | Regular |
No violation noted during this evaluation. | 09/16/2014 | Routine |
- Storage of clean linens, single-service, and single use articles
Observation: Store burger containers upside down to prevent contamination.
|
04/14/2014 | Routine |
- In-use utensils, between-use storage
Do not store scoops in standing water or sanitizer. Corrected at time of inspection
- Air drying of equipment and utensils
Air dry trays before stacking. Corrected at time of inspection
|
08/05/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
|
03/19/2013 | Routine |
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