- Preventing contamination from equipment, utensils, and linens
Observation: Do not place the edge of the white cutting boards on the floor prior to placing them on the make table. Boards will be washed and stored off of the floor. Corrected
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The front of the reach-in in back and the rack next to the oven. Corrected
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Observation: Large plastic tub of shredded chicken made yesterday 51F - shall be cooled down in 6 hrs total - use stainless steel and don't pack the food in. Chicken was discarded. Corrected
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12/01/2015 | Regular |
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Observation: Large cooked roast dated 5/28 cut in 2 pieces is 45-467F - shall be cooled to 41F in 6 hours. The meat has never reached that temp. Meat will be discarded. Corrected
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06/01/2015 | Physical Recheck |
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: Minestrone soup in hot holding unit 127-133F - stir the soup periodically to help keep it hot - after stirring temp was 155F. 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: Make table and reach-in on left side of line with salad ingredients holding foods such as tomatoes and dressings at 51-53F - shall be 41F or below. Food shall be discarded and unit turned down to see if this will keep the correct temperature. Also whipped butter patties in waitress area and container of garlic butter in kitchen (70F) shall be kept refrigerated. Food was put away in cooler
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Floor and walls in kitchen need additional cleaning.
- When to wash
Observation: Employee observed touching trashcan and going back to work. Corrected
- Hand drying provided
Observation: Paper towels are needed at bar handsink.
- In-use utensils, between-use storage
Observation: Scoop for food in make table shall not have handle laying in food itself. Corrected
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The following need additional cleaning - utensils in the plastic drawer unit, can opener, large mixer, interior of white freezer, pop gun holder in bar, individual cutting boards, white cutting boards on reach-ins.
- Food storage containers identified with common name of food
Observation: The squirt bottles of oil need to be labeled.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The following need additional cleaning - sides of equipment on line, lower shelves in kitchen, front of fryer, bottom front of white freezer, plastic utensil drawer unit and wheels on equipment.
- Equipment and utensils-durability and strength
Observation: Bowl for food processor shall not have masking tape on it - inspector discarded it. Also do not use masking tape on slicer. Tape is not smooth, durable and easily cleanable.
- Eating, drinking, or using tobacco
Observation: Employee drinks observed uncovered and over food prep surfaces. Employee pop bottle observed in freezer on top of portioned pasta. Employee drinks shall be covered, use a straw and on a bottom shelf or somewhere where food can not be contaminated. Containers were moved. Corrected
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: In walk-in do not store raw ground sausage on same pan as raw whole cuts of meat to prevent against possible cross contamination.
- Food storage - preventing contamination from the premises
Observation: Do not place dust pan on top of bag of flour, do not place dust pan and mop right up against 5 gallon containers of food, do not place bag of buns against trash container. Corrected
- Using a handwashing sink- operation and maintenance
Observation: Handsinks in kitchen need additional cleaning.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Cacciatorie when it comes out of the freezer shall have a second date on it. Corrected
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05/18/2015 | Regular |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Clean wall around 3 compartment sink. Clean food debris from walk in floor and under equipment and under shelving in dry storage area.
- Equipment location, installation, repair, and adjustment
Observation:Repair handle on reach in near pizza oven so duct tape isn't needed.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation:Clean build up of grease from hood filters.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Clean the accumulation of food debris and grease from fryer sides, top of fryer, shelf below grill, side of white freezer across from cook line, inside of all make tables and reach ins, food from tops of make tables, side of white counter in kitchen, shelves inside of white counter in kitchen, and shelf that holds microwave.
- Storage of clean linens, single-service, and single use articles
Observation:Do not store to go containers on floor in waitress area.
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12/03/2014 | Regular |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Clean food debris from floors under and around equipment.
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06/17/2014 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
- 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
- Discharge from eyes, nose, and mouth
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11/19/2013 | Routine |
- Cleanability of floors, walls, and ceilings
Clean floor behind dishmachine. Clean floor under 3-compartment sink and under handsink in backroom. Clean floor around grease trap.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Store eggs on bottom shelf in walk-in cooler to prevent cross contamination of other foods.
- equipment food contact surfaces and utensils clean to sight and touch.
Clean popgun holder at bar.
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11/05/2013 | Routine |
- Linens- cleaning and storage
Store the plasticware off of the floor in the waitress area. Corrected at time of inspection
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04/09/2013 | Routine |
Restaurant representatives - add corrected or new information about Lunardi's Restaurant, 102 E Kimberly Rd Ste E Davenport, Ia 52806, , IA »