- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: In the bakery the following need additional cleaning - the exterior of the bulk food bins, the handles on some of the equipment and the lower area of the mixer and in the kitchen the utensil drawer. Corrected
- Separation from food, equipment, utensils, linens, and single service
Observation: In the kitchen do not store the toxics (cleaners and butane) with the food pans and the foods. Toxics were moved
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: In meat display do not store the whole cut meat meals below the ground meats. In the sausage/bacon display do not store the raw bacon below the ground sausage. Ground meats shall be stored below whole cuts to protect against possible cross contamination. Foods were moved.
- When to wash
Observation: Employees in the kitchen and pizza area using wiping cloth solution and not washing hands afterwards. Corrected
|
10/16/2015 | Regular |
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation:Raw chorizo shall be stored below whole cuts of meat to protect against possible cross contamination. Corrected
|
06/01/2015 | Physical Recheck |
- Storage of clean linens, single-service, and single use articles
Observation: The following shall be stored off of the floor - the plastic food containers in the kitchen, pizza papers in the pizza area, bakery containers. Corrected
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Do not thaw meat in Chinese area in standing water - shall be running water. Corrected
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Hummus, Mac and cheese, meat cheese cups shall only be dated for 7 days.
- Handwashing cleanser, availability
Observation: Soap is needed at bar handsink. Corrected
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Tenderized meat and chorizo shall be stored below whole cuts of meat to prevent against possible cross contamination. Corrected
- Food storage, prohibited areas
Observation: Store boxes of eggs in walk-in in back room and in kitchen walk-in off of the floor. 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: Salad bar items - potato salad, tuna salad, cottage cheese are 45F, 46F and 53F - shall be 41F or below. Handyman will check it out.
- Food is properly labeled
Observation: Chef Elizabeths salt rub and feta cheese dressing shall list the spices on the labels.
- Using a handwashing sink- operation and maintenance
Observation: Handsink in produce back room needs additional cleaning. Corrected
- Separation from food, equipment, utensils, linens, and single service
Observation: In pizza area do not store spray chemical with pizza wedge boxes. In Chinese area do not thaw meat in 3 compartment sink with sanitizer hose in the same compartment in the standing water. Toxics were moved
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The following need additional cleaning - in the bakery the handles on the reach-ins and proofer and utensil drawer, and the interior of the utensil drawer, exterior of bulk food units.
- Hand drying provided
Observation: Paper towels are needed at bar handsink - napkins can not be used. Paper towels are also needed at bakery handsink. Corrected
|
05/20/2015 | Regular |
| No violation noted during this evaluation. | 05/14/2015 | Other |
| No violation noted during this evaluation. | 03/13/2015 | Other |
- Bare hand contact with ready to eat foods
Observation: Employee put cheese on top of cooked dish without a hand barrier.
- Using a handwashing sink- operation and maintenance
Observation: Do not store dirty knife in hand sink.
|
12/17/2014 | Regular |
- In-use utensils, between-use storage
Observation: Bucket of ladles, spoons, etc., in deli meat case, were stored with handle down.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Bagged eggs were being thawed in standing water
|
03/19/2014 | Routine |
- In-use utensils, between-use storage
Observation:Bucket of ladels, spoons, etc., in deli meat case, were stored with handle down.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Bagged eggs were being thawed in standing water.
|
03/19/2014 | Routine |
- 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
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
|
11/18/2013 | Routine |
- Cleanability of floors, walls, and ceilings
THE GROUT IN THE TILES THAT ARE IN FRONT OF THE BAKERY DISHWASHER IS MISSING. THE CRACKS ARE FULL OF FOOD/DEBRIS.
- Roasts held at a temperature of 130°F or above
BAKED CHICKEN IN HOT HOLDING UNIT WAS 115 DEG F, MASHED POTATOES IN HOT HOLDING UNIT WERE 126 DEG F. UNIT WAS TURNED UP, BE SURE FOOD IS AT THE PROPER TEMP AND MONITOR. IF FOOD IS NOT 135 DEG F, TAKE CORRECTIVE ACTION.
|
09/17/2013 | Routine |
- Roasts held at a temperature of 130°F or above
BAKED CHICKEN IN HOT HOLDING UNIT WAS 115 DEG F, MASHED POTATOES IN HOT HOLDING UNIT WERE 126 DEG F. UNIT WAS TURNED UP, BE SURE FOOD IS AT THE PROPER TEMP AND MONITOR. IF FOOD IS NOT 135 DEG F, TAKE CORRECTIVE ACTION.
- Cleanability of floors, walls, and ceilings
THE GROUT IN THE TILES THAT ARE IN FRONT OF THE BAKERY DISHWASHER IS MISSING. THE CRACKS ARE FULL OF FOOD/DEBRIS.
|
09/17/2013 | Routine |
- Linens- cleaning and storage
Store the plastic containers inverted or in a sleeve in bakery storage. Corrected at time of inspection
|
03/26/2013 | Routine |
- Linens- cleaning and storage
Store plastic gloves off of the floor in the pizza area. Corrected at time of inspection
- 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
Chili 106F and lasagna 122F in hot holding unit - reheat to 165F prior to placing in water based hot holding unit. Corrected at time of inspection.
|
03/26/2013 | Routine |
Restaurant representatives - add corrected or new information about Hyvee 2, 2200 W Kimberly Rd, Davenport, IA 52806 »