No violation noted during this evaluation. | 11/09/2015 | Regular |
No violation noted during this evaluation. | 05/07/2015 | Follow Up LOC |
- Restriction-presence and use
Observation: The concentration of sanitizer in the three compartment sink is too strong and will leave a toxic residue it is 200+ppm - shall be 50-100 ppm. 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 display cooler holding the cream pies is holding food at 54F. Work order was put in and food transferred to another unit.
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04/28/2015 | Regular |
No violation noted during this evaluation. | 12/31/2014 | Regular |
No violation noted during this evaluation. | 06/26/2014 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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12/13/2013 | Routine |
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
- 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
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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06/13/2013 | Routine |
- Sanitization of food contact surfaces - before use and after cleaning
Concentration of sanitizer is inadequate to properly sanitize.
- Capacity, availability, and pressure of hot and cold water
Hot water is needed at dishmachine handsink.
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06/05/2013 | Routine |
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