- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Cooler needs additional cleaning. Clean accumulation of food and grim on bottom of cooler and on the racks.
- 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: Reach-in cooler not maintaining food at 41 F and below. Chicken, steak, and lunch meat found at 45 and above degrees, ambient air temp around 50 F. Coolers must be able to maintain proper temps of 41 and below at all times. Corrected employee turned temp down on cooler.
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02/25/2016 | Regular |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Clean accumulation of dust from ceiling tiles in kitchen, clean accumulation of dirt and debris from outside walk in floor under shelving, clean food splashes from wall in kitchen.
- In-use utensils, between-use storage
Observation:Do not store handle of spoons in direct contact with chicken salad.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation:Raw steaks above raw fish in reach in.
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10/20/2015 | Regular |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Clean food debris and standing water/growth from reach in coolers, including doors and gaskets. Remove duct tape from freezer door handles and find a solution that can be washed/rinsed/sanitized.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Pasta salad, taco meat, and individual bags of meat were not dated.
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06/05/2015 | Regular |
- Food temperature measuring devices are provided and readily accessible
Observation: Prep tables in kitchen need thermometers.
- 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: Prep table nearest door is holding food on top at 47-50F. Turn thermostat down or keep product covered to maintain 41F or lower. All cut, leafy greens is now required to be kept at 41F or lower as well.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Sanitizer bucket at dishmachine is empty. Replace.
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12/15/2014 | Regular |
- Cleanability of floors, walls, and ceilings
Observation: Clean walls around pre-rinse nozzle and dishmachine.
- Using a handwashing sink- operation and maintenance
Observation: Kitchen handsink has a whisk sitting in it. Bar handsink has a dump tray sitting on it. Keep handsinks clear and accessible at all times.
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05/19/2014 | Routine |
- Food temperature measuring devices are provided and readily accessible
Could not locate thermometers in prep cooler. Make sure each prep cooler has a thermometer in a location that is easily accessible. Corrected.
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04/22/2013 | Routine |
Restaurant representatives - add corrected or new information about Governors, 3470 Middle Rd, Bettendorf, IA 52722 »