- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Clean inside of ovens.
- Plumbing system maintained in good repair
Observation: Repair leaking pipe under dishmachine. Call Health Department when repair is done.
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12/18/2015 | Regular |
| No violation noted during this evaluation. | 06/26/2015 | Regular |
- In-use utensils, between-use storage
Observation: Do not store utensils in standing water. Corrected
- Eating, drinking, or using tobacco
Observation: Employee observed eating in kitchen Corrected
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09/17/2014 | Routine |
| No violation noted during this evaluation. | 05/14/2014 | Follow Up LOC |
- Using a handwashing sink- operation and maintenance
Observation: The line handsink shall be cleaned and it needs hot water.
- Separation from food, equipment, utensils, linens, and single service
Observation: Do not store butane and sterno over the coffee, tea and coffee filters in the back room. Toxics were moved.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The following need additional cleaning - pop guns in bar, hobart mixer, stainless steel pans - all were cleaned at time of inpsection. Also the white cutting boards on the line need cleaning - gm says they are going to replace them.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: In the walk-in do not store par cooked chicken over raw whole cuts of meat and do not store raw ground meats over raw whole cuts to prevent against possible cross contamination. Meats were moved to the proper area.
- Eating, drinking, or using tobacco
Observation: Employee drinks found uncovered and over the food in the walk-in. Drinks shall be covered, use a straw and on a bottom shelf. Drinks were removed
- Food storage - preventing contamination from the premises
Observation: Cover the spices when not in use
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05/07/2014 | Routine |
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
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12/03/2013 | Routine |
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Rack and a half (sheet pan racks) with boneless turkey breasts cooked yesterday 45-54F - you have 6 hrs to cool food - 2 hrs to bring the food from 135-70F and then an additional 4 hrs to bring the food to 41F. Turkey breasts were found on sheet pan racks still in bags used to cook. Removing bags, cutting food in smaller portions will help cooling. Turkey breast were all discarded. Corrected on-site
- Toilet room
receptacle, enclosed, fixtures clean
- Hand drying provided
Paper towels are needed at line handsink and it needs cleaning.
- Capacity, availability, and pressure of hot and cold water
Hot and cold water shall be available at line handsink.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Datemark cooked turkey breasts and cooked chicken.
- Plumbing system repaired according to law
Drain under front line is not draining. Plumber has been contacted and will be in today.
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11/27/2013 | Routine |
- Linens- cleaning and storage
Ice scoop laying in ice machine. Store handle up. Corrected.
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06/03/2013 | Routine |
Restaurant representatives - add corrected or new information about Granite City Food And Brewery, 5270 Utica Ridge Rd, Davenport, IA 52807 »