- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: In walk-in raw chicken found with raw shrimp and raw meat over raw shrimp. In reach-in drawer - raw ground meat and raw whole meat found together. Foods were moved to protect against possible cross contamination.
- Cleaning of maintenance tools and mop water disposal
Observation: Do not dishmachine to clean floor mats. Machine was cleaned and sanitized
- 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: Middle drawer units on line- the front drawers are holding prepared potatoes and pastas at 48-53F - the back drawers are at a proper temp - potatoes and pastas will be discarded. Drawer may have been left open - repairman is on the way to establishment.
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12/07/2015 | Regular |
- 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 seafood over vegetables in reach-in. Corrected
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: The homemade dressings shall be used within 7 days - two different ones found dated beyond the 7 days allowed. Foods were discarded.
- In-use utensils, between-use storage
Observation: Do not store scoops, spatulas in standing water - store in the food, running water, or on a clean surface as long as it is wash, rinsed and sanitized every 4 hours. Corrected
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06/09/2015 | Regular |
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation:Raw beef above cooked crab, raw fish above apples, and raw beef above raw fish in walk in.
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12/12/2014 | Regular |
- In-use utensils, between-use storage
Observation: Do not use plastic to-go containers for dispensing food.
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06/05/2014 | Routine |
- 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
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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12/19/2013 | Routine |
- Cleanability of floors, walls, and ceilings
Clean floor under ice bin in waitstaff area by bar.
- equipment food contact surfaces and utensils clean to sight and touch.
Clean fan (on cookline).
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12/12/2013 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Remoulade, thousand island dressing and ranch dressing found dated 5/30 and 6/2 - stay within the 7 days allowed, Foods were discarded. Corrected at time of inspection
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06/11/2013 | Routine |
Restaurant representatives - add corrected or new information about Mo Bradys, 4830 N Brady St, Davenport, IA 52806 »