- Handwashing cleanser, availability
Observation: Need soap at handsink in kitchen.
- Posting of a valid license
Observation: Post current food license. If you need a copy, please contact Health Department at 563-326-8618.
- Food temperature measuring devices are provided and readily accessible
Observation: Thermometers are needed in all reach-in coolers.
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12/18/2015 | Regular |
- 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 all reach-in coolers.
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06/12/2015 | Regular |
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation:Clean grease accumulation from hoods over fryers
- Eating, drinking, or using tobacco
Observation:Employee cups without lids were stored on cutting board. Employees took drink out of cup and didn't wash hands before going back to work.
- Bare hand contact with ready to eat foods
Observation:Employee touching lettuce with bare hands
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10/10/2014 | Regular |
| No violation noted during this evaluation. | 06/10/2014 | Physical Recheck |
- Food storage - preventing contamination from the premises
Observation: store the onions off of the floor.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Store very rare pre-cooked prime rib below dough downstairs.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Do not thaw enchiladas and meat at room temp - food was placed in cooler.
- Handwashing cleanser, availability
Observation: Soap is needed at bar, kitchen, and downstairs handsinks.
- Hand drying provided
Observation: Paper towels are needed at bar handsink
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Clean the interior of reach-ins, ice scoops on top of the ice machine, pop gun holder in bar, pizza pans.
- Miscellaneous sources of contamination
Observation: Do not place car jack on white cutting board ( even if it is used to help drain sausage grease)
- Material characteristics of non-food contact surfaces
Observation: Do not use foil on shelves.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Datemark cooked taco meat.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Clean shelves in kitchen and base of tenderizer
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06/05/2014 | Routine |
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
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12/20/2013 | Routine |
- Cleanability of floors, walls, and ceilings
Clean floors under fryers, grill and pizza oven.
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12/13/2013 | Routine |
- Air drying of equipment and utensils
Do not air dry the pans for the dough on the floor. Pans will be washed again and air dried on a table. Corrected at time of inspection
- Ice used as exterior coolant not used as a food
Ice used to cool beer bottles shall not be used for drinks. Corrected at time of inspection
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Datemark the cooked sausage for the pizza. Corrected at time of inspection
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04/09/2013 | Routine |
Restaurant representatives - add corrected or new information about Gunchie's, 2905 Telegraph Rd, Davenport, IA 52804 »