| No violation noted during this evaluation. | 11/16/2015 | Follow Up LOC |
- Using a handwashing sink- operation and maintenance
Observation: Hot water is needed at restroom handsinks - plumber is scheduled for Monday.
|
11/05/2015 | 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:Portioned cups of ranch dressing shall be refrigerated.Corrected
- Separation from food, equipment, utensils, linens, and single service
Observation:Lighters and hydrogen peroxide found stored in back room over cups and cooking oil.
- Sanitization methods - hot water, chemical
Observation: Container for chicken breading shall be washed, rinsed and sanitized instead of just washed in the handsink.
- Hand drying provided
Observation: Paper towels are needed at handsink in area of three compartment sink.
- Using a handwashing sink- operation and maintenance
Observation:The handsink in the area of the three compartment sink has the container used to extract grease from the fryer in front of it - it shall be accessible at all times. It also needs cleaning. Hot water is needed in restrooms - the water is just cool.
- Storage of clean linens, single-service, and single use articles
Observation: Do not store your chicken boxes for carryout in a cardboard box that held a chest freezer - it is not clean. boxes were removed
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: The two deli express hot holding units are holding the pizza at 115F and the burritos at `110F - shall be 135F or above.
|
10/30/2015 | Regular |
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation:Chicken livers 108F - shall be 135F - unit was turned up
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
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04/27/2015 | Regular |
- 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:2 door reach in was 49 deg F. Boxes of to-go sauce were blocking airflow.
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation:Corn dogs were 108 deg F, buffalo chicken was 110 deg F in holding units.Food in front of unit was 140 Deg F.
|
10/27/2014 | Regular |
| No violation noted during this evaluation. | 04/18/2014 | Physical Recheck |
- Hand drying provided
Observation:No soap or towels at handsink in self service area
- Capacity, availability, and pressure of hot and cold water
Observation:Replace pipe from wall to hot water spigot on handsink near warewashing sinks.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation:food sitting out at room temperature thawing
- Handwashing cleanser, availability
Observation:No soap or towels at handsink in self service area
|
04/16/2014 | Routine |
- Hand drying provided
Observation:No soap or towels at handsink in self service area.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation:Food sitting out at room temperature thawing.
- Handwashing cleanser, availability
Observation:No soap or towels at handsink in self service area.
- Capacity, availability, and pressure of hot and cold water
Observation:Not hot water available at handsink in warewashing area due to broken pipe at handsink.
|
04/16/2014 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
|
09/30/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
- 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
|
09/30/2013 | Routine |
- Roasts held at a temperature of 130°F or above
WHEN RANCH DRESSING IS REPORTIONED FOR CUSTOMERS, THEY MUST BE REFRIGERATED. THE LABLE SAYS THAT AFTER OPENING CONTAINER, PRODUCT MUST BE REFRIGERATED. Corrected at time of inspection
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
THE HANDLE FOR THE HOT WATER AT THE KITCHEN HANDSINK IS NOT WORKING. A PLUMBER SHOULD BE HERE BY 2 TO FIX.
- Sanitization methods - hot water, chemical
WHEN ASKED WHAT SANITIZER IS USED FOR DISHES, THE MANAGER ON DUTY STATED ONLY DISH SOAP IS USED. Corrected at time of inspection
|
09/27/2013 | Routine |
- Roasts held at a temperature of 130°F or above
WHEN RANCH DRESSING IS REPORTIONED FOR CUSTOMERS, THEY MUST BE REFRIGERATED. THE LABLE SAYS THAT AFTER OPENING CONTAINER, PRODUCT MUST BE REFRIGERATED. Corrected at time of inspection
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
THE HANDLE FOR THE HOT WATER AT THE KITCHEN HANDSINK IS NOT WORKING. A PLUMBER SHOULD BE HERE BY 2 TO FIX.
- Sanitization methods - hot water, chemical
WHEN ASKED WHAT SANITIZER IS USED FOR DISHES, THE MANAGER ON DUTY STATED ONLY DISH SOAP IS USED. Corrected at time of inspection
|
09/27/2013 | Routine |
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
|
04/18/2013 | Routine |
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
|
04/18/2013 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Wakefield sandwiches for customer selfc service shall be datemarked.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Do not store a box of raw chicken over bottles of pop to prevent against [ossible cross contamination Corrected at time of inspection
|
04/04/2013 | Routine |
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Do not store a box of raw chicken over bottles of pop to prevent against [ossible cross contamination 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
Wakefield sandwiches for customer selfc service shall be datemarked.
|
04/04/2013 | Routine |
Restaurant representatives - add corrected or new information about Sara Mini Mart, 1026 W River Dr, Davenport, IA 52802 »