- Posting of a valid license
Observation: License needs to be posted in establishment. SCHD will mail a copy.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
|
12/29/2015 | Regular |
- Physical facilities maintained in good repair
Observation:Several floor tiles are missing in back kitchen area.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:Provide a certificate from a Certified Food Protection Manager class by 8/17/2015.
- 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:Soups in holding unit were placed in unit without heating first. They were 57 deg F.
- 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:Provide thermometers in all refrigeration units.
- Using a handwashing sink- operation and maintenance
Observation:Do not use handsink to hold carafes of coffee.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Eggs, preportioned sides, and yogurt cups didn't have a date mark.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Clean accumulation of dust and debris from under and around equipment throughout kitchen and storage area.
|
02/17/2015 | Regular |
- Using a handwashing sink- operation and maintenance
Observation: Handwash sink in front being used to hold used blender containers - Keep clean and accessible at all times.
- Food temperature measuring devices are provided and readily accessible
Observation: Prep table cooler in back needs thermometer.
|
08/11/2014 | Routine |
| No violation noted during this evaluation. | 02/25/2014 | Routine |
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
|
08/28/2013 | Routine |
- Miscellaneous sources of contamination
Use an ice scoop to dispense ice - not a plastic cup.
- Linens- cleaning and storage
Do not store cups and lids under handsink in case it leaks. They were moved. Corrected at time of inspection
- equipment food contact surfaces and utensils clean to sight and touch.
Clean inside of cabinet under handsink - there were mouse droppings.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Datemark the cooked turkey and coleslaw in reach-in - all ready-to-eat foods if they can not be used in 24 hrs shall be datemarked. If you freeze something put a second date on it when it comes out of the fridge. You have 7 days in which to use the product.
- Bare hand contact with ready to eat foods
There is no barehands contact allowed with ready-to-eat foods such as english muffins. Corrected at time of inspection.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Poisonous or toxic materials used and applied
Concentration of sanitizer in three compartment sink is 200 ppm - shall be 50-100 ppm - if it is too strong it will leave a toxic residue.
- Food temperature measuring devices are provided and readily accessible
Thermometers are needed in various reach-ins.l
- Roasts held at a temperature of 130°F or above
Cooked eggs shall be in the well in the make table or in the fridge, not on top of the wells, the eggs were 48F - shall be 41F or below. Eggs were placed in fridge. Corrected at time of inspection
|
08/19/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Mechanical warewashing equipment, hot water sanitizing temperatures
|
03/20/2013 | Routine |
Restaurant representatives - add corrected or new information about Java Java Cafe, 836 E River Dr, Davenport, IA 52803 »