- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: A certified food protection manager is required
- Separation from food, equipment, utensils, linens, and single service
Observation: Do not store sanitizer over ice bin and do not store sterno on ice machine. Corrected
- Handwashing cleanser, availability
Observation: Soap is needed at bar handsink. Corrected
- Common name-working containers
Observation: Label toxic spray bottles. Corrected
- Hand drying provided
Observation: Paper towels are needed at bar handsink. Corrected
- Using a handwashing sink- operation and maintenance
Observation: Do not place utensils etc in handsink in bar. corrected
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12/08/2015 | Regular |
- In-use utensils, between-use storage
Observation: Do not store utensils in sanitizing solution - store clean and dry, in the food, or on a clean surface as long as utensils are wash, rinsed and sanitized every 4 hours. Corrected
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Floor needs cleaning under fryers. Corrected
- Separation from food, equipment, utensils, linens, and single service
Observation: Do not have sanitizer and degreaser hanging over food prep surfaces- shall be sep and below food and food prep surfaces. Corrected
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: A certified food protection manager is required.
- Handwashing cleanser, availability
Observation: Soap is needed at bar handsink. Corrected
- Common name-working containers
Observation: The bottles of sanitizer and degreaser shall be labeled. Corrected
|
06/08/2015 | Regular |
- Handwashing cleanser, availability
Observation:Provide soap at handsink in warewashing area.
- Using a handwashing sink- operation and maintenance
Observation:Do not store dishes and/or cleaning supplies in handsink in warewashing area or bar.
|
12/12/2014 | Regular |
- Hand drying provided
Observation:No towels at bar or warewashing hand sinks.
|
06/11/2014 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
CLEAN PIZZA OVEN
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11/07/2013 | Routine |
- 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
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
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06/25/2013 | Routine |
- Plumbing system repaired according to law
Handsink on line is still clogged.
- Posting of a valid license
Post inspection and re-inspection. Corrected at time of inspection
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06/20/2013 | Routine |
- Hand drying provided
Paper towels are needed at bar handsink.
- Sanitization methods - hot water, chemical
Operate the three compartment sink as wash, rinse and sanitize. Do not just wash and rinse. Corrected at time of inspection
- Posting of a valid license
- Plumbing system repaired according to law
Front line handsink is clogged.
- Air drying of equipment and utensils
Air dry pans - do not towel dry. Corrected at time of inspection
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06/12/2013 | Routine |
Restaurant representatives - add corrected or new information about Hero's Pub, 3811 N Harrison St, Davenport, IA 52806 »