- Preventing contamination from equipment, utensils, and linens
Observation: Pans containing food being nested in each other. A barrier shall be used when nesting containers with food in them. Employee placed paper between products.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Several containers of food in walk-in cooler not labeled. Food that has been prepped and will not be used within 24 hours, shall be date marked with the date if was either made, or pulled from a freezer.
- Sanitizers
Observation: Cleaner being used as a sanitizer for food prep surfaces. Sanitizers such as quat and chlorine or diluted bleach water are to be used as a sanitizer. Corrected.
- Separation from food, equipment, utensils, linens, and single service
Observation: Sterno being stored next to single service containers. Food containers shall be stored away from all potentially hazardous chemicals. Moved sterno.
- Food storage containers identified with common name of food
Observation: Bulk white foods not identified. Liquid in spray bottle not labeled. Foods and chemicals shall be labeled with contents of containers. Corrected.
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02/08/2016 | Regular |
- Eating, drinking, or using tobacco
Observation: Employee drinks shall not be on food prep surface - shall be stored on a bottom shelf. Corrected
- When to wash
Observation: Employees shall wash hands after working with cell phone. 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: The following products were on ice but the ice had melted and was not touching the pans cheese 58F, tomato 49F, lettuce 54F, milk for breading 56F and 64F - products were put in fridge or more ice was added. Corrected
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Use and actual date and not just Monday, Tuesday etc....Corrected
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09/28/2015 | Regular |
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Do not store raw tenderized meats over whole cuts to prevent against possible cross contamination. Corrected
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Datemark ready-to-eat foods. Corrected
- Eating, drinking, or using tobacco
Observation: Several employee cups found over food prep surfaces and on slicer. Drinks were moved. There is also no eating allowed in the waitress area. Corrected
- Separation from food, equipment, utensils, linens, and single service
Observation: Do not store toxics over sheet pans. Corrected
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Do not store raw meat over cooked chicken. Corrected
- Bare hand contact with ready to eat foods
Observation: There is no barehands contact with ready-to-eat foods such as toast. Food was discarded.Corrected
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03/09/2015 | Regular |
No violation noted during this evaluation. | 11/12/2014 | Regular |
- Eating, drinking, or using tobacco
Observation:Personal drink cups in kitchen without a lid or straw. Also, store personal drinks below food and off food contact surfaces.
- Untreated eggs stored in 45°F ambient air temperature
Observation: Liquid eggs sitting in tub of ice were 68 deg F. Discarded.
- 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:Reach in near grill was operating at 48-50 Deg F. Repair service was called during inspection and tech was dispatched.
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06/24/2014 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
Clean splash plate on pop dispenser in waitstaff area. Corrected.
- Cleanability of floors, walls, and ceilings
Clean floor behind pop dispenser in waitstaff area. Corrected.
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11/18/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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04/10/2013 | Routine |
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