- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Clean seperator plate in ice machine, clean popgun holder near bar register, and clean gaskets in upright freezer near walk-in cooler.
- Common name-working containers
Observation: Label spray bottles with contents.
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12/14/2015 | Regular |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The following need additional cleaning - the interior of the reach-ins, ice scoop and pop gun holders.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: A certified food protection manager is required
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Do not thaw food at room temp - food was placed in walk-in. Corrected
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Wall behind fryers need additional cleaning.
- When to wash
Observation: Employee shall wash hands after using cell phone and before working with phone. Corrected
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The following need additional cleaning - lower shelves on line, sides of fryer, front of bun holding unit.
- Common name-working containers
Observation: Label sanitizer spray bottle. Corrected
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06/29/2015 | Regular |
| No violation noted during this evaluation. | 11/03/2014 | Physical Recheck |
- 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: Do not use a crockpot to reaheat the taco meat - you can only hold already reheated product in crockpot - temp was 150F. Corrected
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The following need additional cleaning - fronts of the microwaves, the front of cooler in back storage, rack next to walk-in and fan covers in walk-in
- Using a handwashing sink- operation and maintenance
Observation: Handsink in bar, kitchen wait area need additional cleaning and nothing shall be in bar handsink.
- Established procedures for responding to vomiting and diarrheal events
Observation: A procedure/kit is needed for the clean up of vomit and diarrheal events. Procedure was given at time of inspection.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Raw bacon found on top of bucket of pickles. corrected
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: The following need additional cleaning - walls in kitchen, walls in dishmachine area, fan in kitchen.
- Separation from food, equipment, utensils, linens, and single service
Observation: Do not have soap and lotion on top of fridge in waitress area. 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 small reach-in is holding food at 58F - shall be 41F or below. Food was discarded.
- Sanitization methods - hot water, chemical
Observation: There is no sanitizer in the bucket for the dishmachine.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: The filters in the hood need cleaning.
- Restricted use pesticide applied by a certified applicator
Observation: Do not use no pest strips in dishmachine area - it is an unapproved pesticide. Corrected
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The following need additional cleaning - the interior of the ice machine, large knives on knife rack, interior of some microwaves, slicer, pop gun holder.
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10/27/2014 | Regular |
| No violation noted during this evaluation. | 05/30/2014 | Physical Recheck |
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Thousand island found dated 3 weeks ago - food shall be 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: Walk-in is holding potentially hazardous foods at 50-60F and small reach-in is holding food at 45-47F - all potentially hazardous foods in the units are being discarded.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Clean racks in walk-in and next to small walk-in.
- 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: Taco meat in waterbased hot holding unit 66F - after 1 1/2 hrs - reheat in 2 hrs to 165F. Food is being reheated properly.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observations: Raw ground beef found on top of pickles in walk-in. Do not use raw chicken boxes to hold packaged food items
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Slicer, pans, lids on make table, interior of ice machine, ice bucket, white cutting boards, interior of reach-ins, plastic food containers, prep table with slicer on it need additional cleaning.
- Using a handwashing sink- operation and maintenance
Observation: Handsinks need additional cleaning.
- Sanitization methods - hot water, chemical
Observation: After cutting partially cooked chicken the knife shall be washed, rinsed and sanitized, not just washed.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: Line reach-ins need thermometers
- Separation from food, equipment, utensils, linens, and single service
Observation: Sterno found on prep table.
- Hand drying provided
Observation: Paper towels are needed at kitchen handsinks.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Clean floors and walls in kitchen and clean up dry storage of old mice droppings on floor.
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05/27/2014 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
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11/26/2013 | Routine |
- Frozen PHF/TCS foods are properly slacked and thawed
Do not place one container of food in another without a barrier. Do not place bowl of lemons in ice intended for drinks. Containers were moved. Do not thaw ground beef on top of a hot oven. Meat was placed in walk-in. Sift breading or store in fridge. Container was placed in walk-in. Corrected at time of inspection
- Miscellaneous sources of contamination
Do not place one container of food in another without a barrier. Do not place bowl of lemons in ice intended for drinks. Containers were moved. Do not thaw ground beef on top of a hot oven. Meat was placed in walk-in. Sift breading or store in fridge. Container was placed in walk-in. Corrected at time of inspection
- Sanitization of food contact surfaces - before use and after cleaning
Sanitizer in dishmachine is inadequate to properly sanitize.
- Food storage containers identified with common name of food
Label breading and squirt bottle of oil. Corrected at time of inspection
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11/18/2013 | Routine |
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- 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
- Shellstock, maintaining identification
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04/01/2013 | Routine |
- Using a handwashing sink- operation and maintenance
Paper towels needed in dispensers in kitchen, bar & backroom. Handsink in kitchen is blocked by kegs. Keep clear path to handsink so it is accessible at all times.
- Refuse, recyclables, and returnables
materials, design, construction, and installation
- Designated areas for employees
use of designated areas by employees
- Hand drying provided
Paper towels needed in dispensers in kitchen, bar & backroom. Handsink in kitchen is blocked by kegs. Keep clear path to handsink so it is accessible at all times.
- Linens- cleaning and storage
Store ice scoops handle up - corrected
- Indoor and outdoor surfaces
Ceiling leaking near white chest freezers - repair
- Outer openings are protected
At backdoor, attach threshold & seal door where no light can be seen.
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03/25/2013 | Routine |
Restaurant representatives - add corrected or new information about Rivals, 1720 E Kimberly Rd, Davenport, IA 52807 »