Hungry Hobo, 2320 Spruce Hills Dr, Bettendorf, IA 52722 - inspection findings and violations

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Business Info

Name: HUNGRY HOBO
Address: 2320 Spruce Hills Dr, Bettendorf, IA 52722
Phone: 563-355-3919
Total inspections: 8
Last inspection: 02/23/2016
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Inspection findings

Inspection date

Type
  • When to wash
    Observation: Employee observed sweeping and then ladling out soup and dispensing drinks. Employees shall wash hands after cleaning and before working with food. 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: Line reach-in and make table holding food at 45-46F - shall be 41F or below. Unit was turned down. Corrected
 02/23/2016Regular
No violation noted during this evaluation. 08/20/2015Regular
  • 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: Prep cooler by grill, tuna 56 degrees, mayo 54 degrees, cooler turned down to 50 degrees.
  • Identifying information-original container
    Observation: Degreaser in bottle marked sanitizer.
  • Bare hand contact with ready to eat foods
    Observation: Put raw meat on grill, did not change gloves, went back to sandwich making.
  • Using clean tableware for second portions and refills
    Observation: Floor in back next to pop mix dirty, ceiling vents, and ceiling need cleaning.
 06/29/2015Regular
  • Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
    Observation:Wipe dried food and debris from shelves between make tables.
  • Cleanability of floors, walls, and ceilings
    Observation: Replace missing and broken tiles around mop sink and clean floor in back storage room.
 03/17/2015Regular
  • 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: Prep table by grill is holding food at 50F. Keep lid closed to ensure food stays at 41F or lower.
 08/19/2014Routine
  • Smoke free air act
    Observation: Smells like smoke in dishware room. Smell is coming from back room where employees walk outside to smoke. Ensure smoking is not being done inside building and that employees are away from door so smoke does not get blown into building.
 03/24/2014Routine
  • Fruits and vegetables that are cooked to hot holding are cooked to 135°F
  • Eating, drinking, or using tobacco
  • Discharge from eyes, nose, and mouth
  • 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
  • Shellstock, maintaining identification
 08/07/2013Routine
  • Roasts held at a temperature of 130°F or above
    Tuna salad and sliced tomatoes on make table are 44-45F shall be 41F or below.
 07/29/2013Routine

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