| No violation noted during this evaluation. | 12/16/2015 | 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: Coolers on cookline need thermometers.
- Hand drying provided
Observation: Handsink (bar) is for handwashing only - do not use as dump sink
- Using a handwashing sink- operation and maintenance
Observation: Handsink at bar needs paper towels.
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06/04/2015 | 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: Salad cooler is still holding potentially hazardous foods at 47-48F. According to maint it was fixed. It is not working again - this is a consistent problem. Foods were removed from the interior of the unit. A new cooler will be ordered and the other one removed
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09/23/2014 | Physical Recheck |
- Storage of clean equipment and utensils
Observation: Do not store water pitchers or soup spoons under sinks.
- Separation from food, equipment, utensils, linens, and single service
Observation: Butane, propane, brasso and other toxics found with pans, soup spoons and water pitchers. Toxics shall be sep and below food and food contact surfaces. Corrected
- Food temperature measuring devices are provided and readily accessible
Observation: Thermometer is needed in salad cooler that is not working properly,
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Some of the ready-to-eat meats found dated 8/10, 8/24, 8/30 and today's date is 9/15. In Beignets the avacado garlic mayo and black pepper parm were also over the 7 days allowed. When you do date you have to count the day opened or prepared - foods were removed.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Some of the sliced meats are not date marked.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Raw ground meats found over raw whole cuts and on the same shelf - raw ground meats shall be kept sep and below raw whole cuts. They were moved.
- In-use utensils, between-use storage
Observation: Do not store large knives between equipment because you do not clean there. Knives were moved
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Food storage containers identified with common name of food
Observation: Squirt bottles of oil and water shall be labeled.
- 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: Interior of salad cooler is holding food at 47-50F - food is being removed. Easy eggs found on the prep table at 75F - carton was discarded.. Potentially hazardous foods shall be 41F or below.
- Hand drying provided
Observation: Paper towels are needed at front kitchen handsink. Corrected
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:The following need additional cleaning - large knives and white cutting board.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw fish found stored over cooked clams. Foods were moved to the proper location.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Clean the carts in the kitchen and the sides of the grill.
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09/15/2014 | Routine |
| No violation noted during this evaluation. | 04/28/2014 | Physical Recheck |
- 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: Salad cooler is still holding food at 50-53F - food will be discarded
- 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: Gravy left out on counter ton cool and made 2 1/2 hrs ago is 120F - Do not leave out at room temp to cool. Product is being reheated and properly cooled. Pasta in walk -in cooked yesterday, 48F - shall be cooled down within 6 hrs of making - product is being discarded
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04/24/2014 | Physical Recheck |
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: The filters in the hood need additional cleaning
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw chicken in walk-in stored over ready-to-eat foods. In reach-in raw meat found over cooked meats.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: In reach-in raw duck found over raw whole cuts of meat and also raw ground meats stored with and over raw whole cuts.
- Common name-working containers
Observation:Label spray bottle of purple cleaner
- Separation from food, equipment, utensils, linens, and single service
Observation: Sternos and butane found in kitchen over food and on food prep counters
- Eating, drinking, or using tobacco
Observation: Employee drinks observed throughout kitchen on and over food prep surfaces - drinks shall be stored covered, use and straw and on a bottom shelf
- 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: Interior of salad cooler is holding potentially hazardous foods at 50-52F shall be 41F or below. Food was discarded and repairman will be contacted
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Clean the lower shelves in the kitchen and the cart
- Mechanical warewashing equipment, hot water sanitizing temperatures
Observation: Temperature of dishmachine is inadequate to properly sanitize
- 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: Large plastic container of red pepper mashed potatoes cooked yesterday found in walk-in at 48F - food will be discarded.
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04/21/2014 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
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11/26/2013 | Routine |
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Clean the filters in the hood.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
In Beignets use dates for datemarking and not Monday, Tuesday etc.
- Restriction-presence and use
Do not use a no pest strip in the kitchen upstairs. The following items were found over food and food contact items in the kitchen - glass cleaner, propane torch, cans of butane. All the items were moved. Corrected at time of inspection
- Posting of a valid license
Your current inspection report shall be posted for the public to see.
- In-use utensils, between-use storage
In the hotel kitchen and Beignets do not store knives etc in soapy water - store clean and dry, in the food, in running water or on a clean surface as long as you wash, rinse and sanitize them every 4 hrs. Clean the tall meat cooler and the white cutting board on the line.
- Bare hand contact with ready to eat foods
Do not touch ready-to-eat foods, such as biscuits, with your barehands. Corrected at time of inspection.
- Separation from food, equipment, utensils, linens, and single service
Do not use a no pest strip in the kitchen upstairs. The following items were found over food and food contact items in the kitchen - glass cleaner, propane torch, cans of butane. All the items were moved. Corrected at time of inspection
- equipment food contact surfaces and utensils clean to sight and touch.
Clean the containers that hold the parts of the mixer and other equipment, the cart that has bread on it, the sides of the fryers and grill, --In the hotel kitchen and Beignets do not store knives etc in soapy water - store clean and dry, in the food, in running water or on a clean surface as long as you wash, rinse and sanitize them every 4 hrs. Clean the tall meat cooler and the white cutting board on the line.
- Food storage - preventing contamination from the premises
Store the large box of hashbrowns in dry storage off of the floor and the box of oyster crackers.
- Hand drying provided
Paper towels are needed at bar handsink and soap is needed at 2 handsinks in the kitchen. Corrected at time of inspection
- Handwashing cleanser, availability
Paper towels are needed at bar handsink and soap is needed at 2 handsinks in the kitchen. Corrected at time of inspection
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11/13/2013 | Routine |
- Common name-working containers
2 sprary bottles of sanitizer not labeled. correctec
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03/18/2013 | Routine |
Restaurant representatives - add corrected or new information about Hotel Blackhawk, 200 E 3rd St, Davenport, IA 52801 »