- 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: Rice at 110-120F and soup at 74F. Soup discarded and rice reheated.
- Food storage containers identified with common name of food
Observation: Storage containers labeled incorrectly (labeled as tomatoes when it contains onions).
- Posting of a valid license
Observation: Post current food license.
- Hand drying provided
Observation: Paper towels are needed at handsink in front area or batteries needed changing in automatic dispenser.
- Handwashing cleanser, availability
Observation: Soap is needed at kitchen handsink
- Food temperature measuring devices are provided and readily accessible
Observation: Thermometers are needed in all reach-in coolers.
- Using a handwashing sink- operation and maintenance
Observation: Access to handwash sink in kitchen blocked by boxes of product. Handsink being used as a dump sink. Handwashing sinks should be kept clean and accessible at all times.
|
01/04/2016 | Regular |
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation:Clean large accumulation of dust from ceiling near grill and behind oven.
- Light bulbs, protective shielding
Observation:Provide a light shield to lights over grill area.
- PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding
Observation:Soup put in warmer without heating to 165 deg F.
- Cleaning of maintenance tools and mop water disposal
Observation: Do not store equipment in mop sink, do not dispose of mop water out the back door.
- Test kit provided and used to measure sanitizing solution concentration
Observation:No test kit provided for dish machine, sanitizer approx 10 ppm. in dish machine.
- Using a handwashing sink- operation and maintenance
Observation:Employee washing dishes at handsink.
- Bait stations, pesticides, and tracking powders approved
Observation:Do not use Hot Shot Flying pest spray in facility.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:Due to violations on the previous inspection report, a certified food protection manager was to be employed by this facility by May, 2015.
- In-use utensils, between-use storage
Observation: Invert all spoons, spatulas, forks, etc so you aren't grabbing them by the food contact surface.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Clean the shelf below the panini grill, the top of the make tables and the silver box used for spatulas.
- Separation from food, equipment, utensils, linens, and single service
Observation:3 spray bottles of sanitizer and degreaser were hanging above onions, degreaser was hanging on shelf above plates.
|
06/30/2015 | Regular |
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Dishmachine not sanitizing. Container of sanitizer is almost empty.
- Common name-working containers
Observation: spray bottles not labeled with contents.
|
11/19/2014 | Regular |
- Food temperature measuring devices are provided and readily accessible
Observation: Provide thermometers in all coolers that are accessible and easily readable.
- 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: Tomato, cilantro mixture at 47F. Switch to metal pans or develop a written procedure to make, use and discard within 4 hours.
- Hand drying provided
Observation: Hand sink in kitchen needs paper towels. Paper towel dispenser at front hand sink needs batteries.
|
06/16/2014 | Routine |
- Hand drying provided
Paper towels shall be accessible at kitchen handsink. Corrected at time of inspection
- Eating, drinking, or using tobacco
Employee drinks shall be on a bottom shelf. Corrected at time of inspection
- PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding
Reheat rice to 165F before placing into holding unit. Rice was 114F. Corrected at time of inspection.
- Single -service and single-use articles may not be reused
Do not re-use foil pans. Pans were discarded. Corrected at time of inspection
|
12/12/2013 | Routine |
- Bare hand contact with ready to eat foods
EMPLOYEE WAS ARRANGING PITA BREAD IN A TO-GO CONTAINER WITH BARE HANDS. Corrected at time of inspection.
- Service sink required
FACILITY IS STILL WITHOUT A MOP SINK.
|
06/25/2013 | Routine |
- Handwashing sinks-Numbers, capacities, location, and placement
A HANDSINK MAY NOT BE USED AS A FOOD PREP SINK. PROVIDE A DEDICATED HANDSINK IN THE KITCHEN.
- Using a handwashing sink- operation and maintenance
SEAT CUSHIONS WERE IN FRONT OF THE HANDSINK, AND A DUST PAN WAS IN THE HANDSINK. Corrected at time of inspection
- Service sink required
MOP SINK IS NOT HOOKED UP OR ACCESSIBLE
- Roasts held at a temperature of 130°F or above
SOUP MADE IN THE MORNING WAS 97 DEG F. Corrected at time of inspection
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
RAW CHICKEN AND RAW BEEF ABOVE CHEESE, OLIVES AND OTHER READY TO EAT FOODS. Corrected at time of inspection
|
06/11/2013 | Routine |
Restaurant representatives - add corrected or new information about Olive Tree Cafe, 2513 53rd Ave, Bettendorf, IA 52722 »