- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Clean seperator plate in ice machine
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12/29/2015 | Regular |
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Frozen product sitting in sink. Place under cold running water
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Clean seperator plate in ice machine.
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05/29/2015 | Regular |
- Established procedures for responding to vomiting and diarrheal events
Observation: Provide copy of procedure for vomit and diarrheal events. Corrected on site
- Storage of clean linens, single-service, and single use articles
Observation: Store the single service inverted and off of the floor. Corrected
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07/15/2014 | Routine |
| No violation noted during this evaluation. | 04/01/2014 | Physical Recheck |
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: A lot of the portioned foods - lumchmeats, prime rib do not have actual dates on them - just Monday, Tuesday - you need a date on them.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Container of portioned roast beef found dated 3/18 - today is 3/27. Kitchen manager says it was frozen until 3/23 and then taken out - if it is not dated that way we do not know that has happened. Product was discarded.
- Poisonous or toxic materials used and applied
Observation: Two sanitizer spray bottles had 200ppm+ concentration of chlorine. If a sanitizer is too strong a toxic residue will be left on the surface. Chlorine shall be 50-100 ppm.
- Unpackaged food protected from contamination during preparation
Observation: Cover bread crumbs in storage (covered by inspector) Cover container of flour and cornmeal on rack next to pizza reach-in.
- Separation from food, equipment, utensils, linens, and single service
Observation: Oven cleaner found on prep table where can opener is located. Container of sanitizer that is too strong (see 7-202.12(A)(B)violation)found on pizza prep table. Container of tablet sanitizer found on cutting board in bar. Toxics were moved.
- In-use utensils, between-use storage
Observation: Do not store large knife under dorm style refrigerator. Do not store ice scoop - in ice bin under pop dispenser in kitchen laying in the ice - handle shall be extended out of ice.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The following need additional cleaning -exterior of freezer on line, bottom front area of freezer on end cap, rack next to pizza area, shelves over and under the slicer, cart in kitchen, shelf/pass thru in pizza area, sides of fryer, hood area on left side of line.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The following need additional cleaning - the plastic ice scoop on the ice machine and the surface it is stored on, can opener and the prep table it is on, slicer, interior of hot box on line, interior of dorm style fridge, containers used to hold edible taco bowls and chips, container of ginger soy sauce, labels off of some pans, area around ice bins under pop dispenser in kitchen and bar.
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03/27/2014 | Routine |
- 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 reach-in is holding food at 48-49F - food was transferred and a repairman contacted to come back again while inspector was at facility. Corrected
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12/26/2013 | Physical Recheck |
- Multiuse food contact surfaces are cleanable
Pizza paddles are frayed and cracked, plastic inserts in salad reach-in are cracked and broken, Invert the pizza cardboards. Duct tape found on door of freezer reach-in. The following need cleaning - stainless steel pans, gaskets on drawer units, hot box, white cutting boards, slicer,
- Separation from food, equipment, utensils, linens, and single service
Windex found over pizza prep, two toxics found hanging on container with bread. Toxics were moved. Corrected at time of inspection
- Food temperature measuring devices are provided and readily accessible
Thermometers are needed in various refrigerated units.
- Miscellaneous sources of contamination
Cover bulk food in storage. Do not put unwrapped cheese on dirty cart - bottom layer of cheese was discarded.
- Bare hand contact with ready to eat foods
Do use barehands for making sandwiches and putting cheese on salads. Corrected at time of inspection.
- Eating, drinking, or using tobacco
Open iced tea glass found in cooler, cups found on prep table. do not use bottles because you contaminate your hands when you open it.
- Roasts held at a temperature of 130°F or above
Do not leave cheese out when while making sandwiches -temp was 52F, also put away trays of sandwiches as they are being made - two trays were left out. Salad cooler -on make table pasta salad 46F, cole slaw 47F - interior ranch dressing 49F and sour cream 48F.
- Linens- cleaning and storage
Pizza paddles are frayed and cracked, plastic inserts in salad reach-in are cracked and broken, Invert the pizza cardboards. Duct tape found on door of freezer reach-in. The following need cleaning - stainless steel pans, gaskets on drawer units, hot box, white cutting boards, slicer,
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Use actual dates for datemarking.
- equipment food contact surfaces and utensils clean to sight and touch.
The following need cleaning - fronts of equipment, container used to hold spices, front of dorm fridge, bread shelf, cart, handles on reach-ins. --Pizza paddles are frayed and cracked, plastic inserts in salad reach-in are cracked and broken, Invert the pizza cardboards. Duct tape found on door of freezer reach-in. The following need cleaning - stainless steel pans, gaskets on drawer units, hot box, white cutting boards, slicer,
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12/18/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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05/30/2013 | Routine |
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
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05/06/2013 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
ALL PASTA SALADS, PREPARED FOODS, AND FOOD NOT USED WITHIN 24 HOURS MUST HAVE A DATE STICKER ON THE CONTAINER.
- Effectively washing equipment and utensils
SEVERAL PANS ON THE SHELVES HAD OLD DATE STICKERS. BE SURE TO ADEQUATELY REMOVE LABELS WHEN WAREWASHING.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
RAW FISH AND RAW BEEF ABOVE PREPARED MASHED POTATOES IN WALK IN. Corrected at time of inspection
- Food temperature measuring devices are provided and readily accessible
PROVIDE THERMOMETS TO COOLERS IN KITCHENS WITHOUT BUILT INS.
- Handwashing cleanser, availability
NO TOWELS AT WAITRESS HANDSINK, NO SOAP OR TOWELS AT KITCHEN HANDSINK. Corrected at time of inspection
- Linens- cleaning and storage
TO GO CONTAINERS NEED TO BE INVERTED IN STORAGE, PLASTIC SILVERWARE SHOULD BE COVERED IN STORAGE, SINGLE USE PLATES SHOULD BE COVERED OR INVERTED IN STORAGE. CLEAN THE WATER WELLS IN THE HOT HOLDING EQUIPMENT, CLEAN TRAY USED TO HOLD FOOD NEAR STEAM TABLE IN WAITRESS AREA, CLEAN WHITE SHELVING UNIT ACROSS FROM GRILL, CLEAN TOPS OF ALL MAKE TABLES IN KITCHEN, CLEAN CART USED TO STORE FOOD IN WALK IN, INSIDES OF ALL REACH IN COOLERS IN KITCHEN. DO NOT PUT DIRTY PIZZA CUTTING/SERVING EQUIPMENT BACK ON THE SHELF. IT SHOULD BE WASHED AT THE END OF THE NIGHT. DO NOT STORE HANDLES OF ICE SCOOPS TOUCHING THE ICE AT WAITRESS STATION OR BAR.
- Cleanability of floors, walls, and ceilings
CLEAN FLOORS UNDER AND AROUND EQUIPMENT INCLUDING UNDER FRYERS. CLEAN WALL UNDER KETCHUP REFILLING STATION, BEHIND WARMING LAMP IN WAITRESS AREA.
- equipment food contact surfaces and utensils clean to sight and touch.
TO GO CONTAINERS NEED TO BE INVERTED IN STORAGE, PLASTIC SILVERWARE SHOULD BE COVERED IN STORAGE, SINGLE USE PLATES SHOULD BE COVERED OR INVERTED IN STORAGE. CLEAN THE WATER WELLS IN THE HOT HOLDING EQUIPMENT, CLEAN TRAY USED TO HOLD FOOD NEAR STEAM TABLE IN WAITRESS AREA, CLEAN WHITE SHELVING UNIT ACROSS FROM GRILL, CLEAN TOPS OF ALL MAKE TABLES IN KITCHEN, CLEAN CART USED TO STORE FOOD IN WALK IN, INSIDES OF ALL REACH IN COOLERS IN KITCHEN. DO NOT PUT DIRTY PIZZA CUTTING/SERVING EQUIPMENT BACK ON THE SHELF. IT SHOULD BE WASHED AT THE END OF THE NIGHT. DO NOT STORE HANDLES OF ICE SCOOPS TOUCHING THE ICE AT WAITRESS STATION OR BAR. --CLEAN OUTSIDE OF REACH IN COOLERS AT WAITRESS STATION, AND REACH IN FREEZER AT WAITRESS STATION.
- Hand drying provided
NO TOWELS AT WAITRESS HANDSINK, NO SOAP OR TOWELS AT KITCHEN HANDSINK. Corrected at time of inspection
- Separation from food, equipment, utensils, linens, and single service
SPRAY BOTTLES OF TOXICS/CLEANERS SHOULD BE STORED AWAY FROM FOOD AND FOOD CONTACT SURFACES. SEVERAL SPRAY BOTTLES WERE STORED WITH SPICES, AND WITH FOOD CONTACT SURFACES.
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04/22/2013 | Routine |
Restaurant representatives - add corrected or new information about Jersey Grille, 5255 Jersey Ridge Rd, Davenport, IA 52807 »