- Storage of clean linens, single-service, and single use articles
Observation: To go boxes in back storage room need to be stored upside down to prevent contamination.
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12/23/2015 | Regular |
- 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
Observation:Chili and soup not reheated to 165 deg F before putting in warmer on buffet.
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06/11/2015 | Regular |
| No violation noted during this evaluation. | 09/09/2014 | Physical Recheck |
- Posting of a valid license
Observation: Post current food license.
- 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: Items on salad bar at 48-50F. Need to be below 41F.
- Food storage containers identified with common name of food
Observation: Label spray bottles used on food.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Sanitizer not dispensing in dishmachine. Call for repair.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Clean seperator plate in ice machine
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09/08/2014 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: White separator plate in ice machine needs cleaning.
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04/04/2014 | Routine |
- Linens- cleaning and storage
Store the pizza boxes off of the floor. Clean the can opener and the interior of the ice machine.
- Cleanability of floors, walls, and ceilings
Clean the floor and wall behind fryers.
- Common name-working containers
Label sanitizer bottles and do not store over carryout containers. Corrected at time of inspection
- Separation from food, equipment, utensils, linens, and single service
Label sanitizer bottles and do not store over carryout containers. Corrected at time of inspection
- Roasts held at a temperature of 130°F or above
Mozzerella cheese on ice 50F, shall be nested further into ice to keep it at 41F or below. Cheese was placed in cooler.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Clean the filters in hood.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Datemark the ribs cooked last Thursday. Also brisket and pork were datemarked beyond the 7 days allowed - When food comes out of the freezer put a second date on it. Foods were discarded and ribs were dated. Corrected at time of inspection
- equipment food contact surfaces and utensils clean to sight and touch.
Store the pizza boxes off of the floor. Clean the can opener and the interior of the ice machine.
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10/21/2013 | Regular |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- 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
- Clean condition-hands and arms
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07/12/2013 | Regular |
- Reportable symptoms, diagnosis, past illness, and history of exposure.
Utilize employee reporting agreement to ensure that employees are reporting illnesses to manager.
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06/19/2013 | Regular |
Restaurant representatives - add corrected or new information about Hall Of Fame Pizza & Wings,Llc, 3408 State St, Bettendorf, IA 52722 »