- 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
Observation: 1 of 2 containers of chili cooked this morning 51F - you have 6 hrs to bring food down to 41F food was discarded.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Second container of chili and soup shall be datemarked. Corrected
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Do not thaw chili and packages of cheese at room temp - food was placed back in walk-in. Corrected
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11/16/2015 | Regular |
- Food storage, prohibited areas
Observation: Store box of potatoes off of the floor and store containers of ketchup off of the floor or you can store them on the floor if they are in a box. Corrected
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Do not place raw bacon on top of container of jalapenos to prevent against the possibility of cross contamination. Bacon was moved. Corrected
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Place a second date on taco meat when it comes out of the freezer. Corrected
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05/19/2015 | Regular |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Clean grease and debris from bottom shelf of prep table. Clean outsides of green tub in walk in.
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10/21/2014 | Regular |
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
Observation: Provide a thermometer for the refrigerator/freezer in the kitchen.
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06/09/2014 | Routine |
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
- 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
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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12/19/2013 | Routine |
- Cleanability of floors, walls, and ceilings
Repair floor behind bar (near ice machine).
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09/20/2013 | Routine |
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
- 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
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
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08/07/2013 | Routine |
- Cleanability of floors, walls, and ceilings
Floor still needs repair. You have until Aug 7 to repair.
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05/15/2013 | Routine |
- Food temperature measuring devices are provided and readily accessible
Thermometer is needed in white fridge. Corrected at time of inspection
- Cleanability of floors, walls, and ceilings
Floor needs repair behind the bar.
- Roasts held at a temperature of 130°F or above
Food in white fridge is 45-47F, shall be 41F or below. Fridge was turned down and in an hour if the temp does not decrease the food will be transferred to another unit.
- PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding
Do not reheat taco meat in a crockpot -it is meant as a holding unit for hot food. Food was transferred to a roaster. Corrected at time of inspection.
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05/07/2013 | Routine |
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