Food storage - preventing contamination from the premises Observation:Store rice and cheese off of the floor in the walk-in. Corrected
10/24/2014
Regular
Physical facilities maintained clean: Cleaning frequency, restrictions, and methods Observation: Clean filters in ceiling
Using a handwashing sink- operation and maintenance Observation: Cold water is needed at bar handsink.
05/27/2014
Routine
Miscellaneous sources of contamination PROVIDE LIDS TO BUCKETS OF ICE AT BAR SO THEY DON'T BECOME CONTAMINATED DURING STORAGE. Corrected at time of inspection
12/04/2013
Routine
Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours Three 2 inch pans of taco meat - 48F, 48F and 53-58F, made yesterday. Food shall be cooled from 135-70F within 2 hrs and 70-41F within 4 hrs. Do not pack the meat in too tight and leave the lid off or open to help facilitate rapid cooling. Meat was discarded. Corrected on-site
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