| No violation noted during this evaluation. | 11/30/2015 | Physical Recheck |
- 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: Front display cooler is holding food at 49F - shall be 41F or below. Food will be discarded.
- Food is properly labeled
Observation: Food packaged for customer self service shall be labeled with ingredients.
|
11/18/2015 | Regular |
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: A certified food protection manager is needed.
|
06/10/2015 | Physical Recheck |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Interior of cabinets and shelves shall be cleaned up from mice droppings
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: A certfied food protection manager is required
- 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: Reach-in cooler is holding food at 45F shall be 41F or below. Unit was turned down.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Floors shall be cleaned up from mice droppings
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Datemark food that is available for customer self service such as gyros, bbq etc
- Food is properly labeled
Observation: Prepared foods such as bbq etc shall be labeled with ingredients.
|
05/27/2015 | Regular |
- Hand drying provided
Observation No towels at handsink
- Physical facilities maintained in good repair
Observation:Replace floor in cashier area and clean/paint cabinets. Will be checked at next routine inspection.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Clean debris from floors in retail space and under shelving/around equipment.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation:Provide date of discard on prepared foods in self serve section of cooler.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
|
12/16/2014 | Regular |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Provide a date for sandwiches that are thawed and ready to eat, also provide dates to prepared chicken that are for sale in the retail case.
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06/19/2014 | Routine |
- Eating, drinking, or using tobacco
DO NOT EAT IN KITCHEN, DO NOT STORE NEWSPAPERS ON CUTTING BOARD. Corrected at time of inspection
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
ALL PREPARED FOODS IN TO-GO CONTAINERS MUST HAVE A DATE ON LABEL.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
|
11/06/2013 | Routine |
- Eating, drinking, or using tobacco
DO NOT EAT IN KITCHEN, DO NOT STORE NEWSPAPERS ON CUTTING BOARD. Corrected at time of inspection
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
ALL PREPARED FOODS IN TO-GO CONTAINERS MUST HAVE A DATE ON LABEL.
|
11/06/2013 | Routine |
- 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
Cooked chicken in hot holding unit is 86F - you need to reheat leftovers to 165F before placing into hot holding units. Food was discarded.
- Restricted use pesticides
Raid can not be used in establishment. Pesticide has to be approved for use in a food establishment. Container was discarded. Corrected at time of inspection
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
The prepackaged sandwiches once they come out of the freezer and placed into the fridge they shall be datemarked.
|
05/15/2013 | Routine |
- Restricted use pesticides
Raid can not be used in establishment. Pesticide has to be approved for use in a food establishment. Container was discarded. 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
Cooked chicken in hot holding unit is 86F - you need to reheat leftovers to 165F before placing into hot holding units. Food was discarded.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
The prepackaged sandwiches once they come out of the freezer and placed into the fridge they shall be datemarked.
|
05/15/2013 | Routine |
Restaurant representatives - add corrected or new information about Sam Food, 648 Marquette St, Davenport, IA 52802 »