| No violation noted during this evaluation. | 11/20/2015 | Regular |
| No violation noted during this evaluation. | 06/24/2015 | Regular |
- Removing dead or trapped birds, insects, rodents, and other pests
Observation: Remove dead pests.
- Bait stations, pesticides, and tracking powders approved
Observation: D-con not approved for food establishments. Remove all d-con bait.
|
11/20/2014 | Regular |
| No violation noted during this evaluation. | 07/14/2014 | Physical Recheck |
- Plumbing system maintained in good repair
Observation: Faucet on 3-compartment sink leaking. Pop-in-box system dripping on shelving in basement
- Light bulbs, protective shielding
Observation: Light above prep table in kitchen needs light shield
|
06/05/2014 | Routine |
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Clean condition-hands and arms
|
12/05/2013 | Routine |
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Clean filters and hood.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
In tall reach-in do not store raw ground beef over whole cuts and do not store raw chicken over soup or raw turkey over raw beef to prevent against possible cross contamination.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Datermark the bean soup or any other ready -to-eat potentially hazardous foods, you can not use within 24hrs.
- Separation from food, equipment, utensils, linens, and single service
Do not store degreaser next to mustard packets, butane and Tide with slicer, or butane with plastic cups.
- Roasts held at a temperature of 130°F or above
Reach-in in kitchen is holding food temp at 44F - shall be 41F or below.
- equipment food contact surfaces and utensils clean to sight and touch.
Clean pop gun and holder, and pizza oven. Do not store plastic wrap on floor in cabinet. --Clean handle of freezer downstairs. sides of fryer and grill.
- Hand drying provided
Paper towels are needed in men's restroom.
- Linens- cleaning and storage
Clean pop gun and holder, and pizza oven. Do not store plastic wrap on floor in cabinet.
- Cleanability of floors, walls, and ceilings
Clean floor under fryer.
- Food temperature measuring devices are provided and readily accessible
Thermometer is needed in reach-in.
|
11/26/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- 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
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
|
04/24/2013 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
CLEAN INSIDE THE UNDER COUNTER CABINETS IN KITCHEN AND SHELVING THROUGHOUT THE KITCHEN. --CLEAN INSIDES OF COOLER AND FREEZER NEAR 3 COMPARTMENT SINK, AND BUD LIGHT COOLER NEXT TO PREP TABLE, CLEAN RED SAUCE DISPENSER IN KITCHEN.
- Separation from food, equipment, utensils, linens, and single service
LABEL SQUIRT BOTTLES OF CHEMICALS AND DONT HANG ABOVE POTATOES
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
CLEAN HOOD ABOVE GRILL
- Cleanability of floors, walls, and ceilings
CLEAN FLOOR UNDER EQUIPMENT NEAR GRILL LINE
|
04/10/2013 | Routine |
Restaurant representatives - add corrected or new information about Paddle Wheel Bar & Grill, 221 15th St, Bettendorf, IA 52722 »