- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Egg rolls prepped previous day and was not date-marked, product was date-marked.
- Food storage - preventing contamination from the premises
Observation: Onions stored on floor to peel, bag was placed on sheet pan.
- Eating, drinking, or using tobacco
Observation:Drink container in food prep surface, employee removed drink to bottom shelf.
- Food storage, prohibited areas
Observation: Plastic bus tubes found on floor, they were stored on pallet. Food storage bins containing greens stored inside each other, bottoms of bin could contaminate food, barrier was placed between bins.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Hood area and ansul system need additional cleaning.
- 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: Chopped Cabbage held on prep table at 61 degrees, leafy greens shall be held at 41 degrees and below, was put in cooler. Cooked pork was not held in well in make table, at a temperature of 46 F degrees, food was placed in well.
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01/25/2016 | Regular |
| No violation noted during this evaluation. | 09/14/2015 | Regular |
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation:Raw pork on top of celery in walk in.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Egg rolls, cooked chicken not date marked.
- 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:Precooked breaded chicken was placed on top of food in make table. It was holding at 50 deg F.
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05/04/2015 | Regular |
- Protecting food from environmental contamination
Observation: Food stored in plastic bags in walk-in freezer and cooler. Use food grade container.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Container of raw chicken above raw beef in walk-in cooler.
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09/22/2014 | Routine |
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Raw chicken on shelf above raw beef
- Manual warewashing equipment, chemical sanitization using detergent-sanitizers
Observation: Tub was washed and rinsed, but not sanitized.
- Preventing contamination from equipment, utensils, and linens
Observation: Containers of food sitting on top of other containers of food (bottom of container in contact with food)
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04/22/2014 | Routine |
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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10/07/2013 | Routine |
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Bowl used for raw beef shall not be stored in container of chopped raw cabbage to prevent against possible cross contamination. Bowl was removed and cabbage was discarded. Corrected at time of inspection
- Roasts held at a temperature of 130°F or above
Reach-in/make table holding raw beef, raw chicken, egg rolls and pasta at 45-48F - unit was turned down.
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09/30/2013 | Routine |
Restaurant representatives - add corrected or new information about Food Lee, 2329 Cumberland Square Dr, Bettendorf, IA 52722 »