No violation noted during this evaluation. | 09/28/2015 | Regular |
No violation noted during this evaluation. | 07/21/2014 | Routine |
- 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
- 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
|
08/01/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- 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
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
|
08/01/2013 | Routine |
- Roasts held at a temperature of 130°F or above
The tornados and sausages on the roller are 108F, 116F and 125F - shall be 135F or above. They are turning up the unit and going to continue to cook them.
|
07/23/2013 | Routine |
- Roasts held at a temperature of 130°F or above
The tornados and sausages on the roller are 108F, 116F and 125F - shall be 135F or above. They are turning up the unit and going to continue to cook them.
|
07/23/2013 | Routine |
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