| No violation noted during this evaluation. | 02/15/2016 | Physical Recheck |
- Food is properly labeled
Observation: Label soups, pizzas available for customer self service with ingredients.
- Hand drying provided
Observation: Paper towels are needed at the bakery area handsink. 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 store your raw bacon, beef over the cider and juice in the display case. Foods were moved.
- Poisonous or toxic materials used and applied
Observation: Concentration of sanitizing solution is too strong and will leave a toxic residue - 200+ ppm for chlorine - shall be 50-100ppm. Corrected
- 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: The Vegetable display cases are holding the sprouts and leafy greens at 51F and 46-51F - shall be 41F or below. Sprouts and greens were discarded. In other display case enchiladas and lasagna were 44-45F. In kitchen large reach-in and make table were holding chicken, tuna and sprouts at 50F, 46F and 55F - foods were discarded. Refrigeration repairman will be in this afternoon.
- Separation from food, equipment, utensils, linens, and single service
Observation: Pesticide found on prep table - it was moved to proper location.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: The following need datemarking - leaf spinach in display (product discarded due to temp issue) and chicken, chick peas etc in walk-in and other refrigeration unit in room next to main kitchen.
|
01/25/2016 | Regular |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Date mark blue cheese in baggies in walk-in, date mark small containers of baked ziti in walk-in, date mark leftover pasta dish in walk-in.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Miscellaneous sources of contamination
Observation:Do not store boxes of food on floor in walk-in. They must be atleast 6 inches off floor.
|
09/22/2015 | Regular |
- Protecting food from environmental contamination
Observation:Wheat grass stored under handsink
- Food temperature measuring devices are provided and readily accessible
Observation:Provide thermometers in small black cooler in bread room and small black cooler in front serving area.
|
06/10/2015 | Regular |
- Common name-working containers
Observation: Spray bottle in bakery area needs to be labeled with contents
|
11/25/2014 | Regular |
- 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: Cheese in open display case is at 50F. Thermometer in case is reading 55F.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: Thermometers are needed in reach-in coolers.
- Package integrity
Observation: Can of baby formula severely dented.
- Miscellaneous sources of contamination
Observation: Bag of onions and csrrots delivered. Do not sit on floor and put away as quickly as possible.
|
04/15/2014 | Routine |
- Clean condition-hands and arms
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
|
09/27/2013 | Routine |
- Mechanical warewashing equipment, hot water sanitizing temperatures
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
|
09/11/2013 | Routine |
- Cleanability of floors, walls, and ceilings
Clean floors under all equipment in kitchen.
- equipment food contact surfaces and utensils clean to sight and touch.
Clean piping in kitchen (behind stoves, etc.).
|
09/11/2013 | Routine |
- Separation from food, equipment, utensils, linens, and single service
In the grocery display do not store detergents over the plastic wrap and sandwich bags. Corrected at time of inspection
- Roasts held at a temperature of 130°F or above
Alfalfa sprouts in produce case are 59F, shall be 41F or below. Food was discarded and they will now be kept in the salad/ sandwich cooler. Corrected at time of inspection
|
05/03/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Mechanical warewashing equipment, hot water sanitizing temperatures
|
05/03/2013 | Routine |
Restaurant representatives - add corrected or new information about Greatest Grains, 1600 Harrison St, Davenport, IA 52803 »