No violation noted during this evaluation. | 09/15/2015 | Regular |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Clean the produce walk in floor under shelving, clean meat cooler floor, clean floor in dairy walk in under shelving.
- Storage of clean linens, single-service, and single use articles
Observation:Store Styrofoam containers for meat 6 inches off the floor.
- Eating, drinking, or using tobacco
Observation:Numerous cigarette buts were found in the back near the meat walk in. Smoking in the building is prohibited.
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05/26/2015 | Regular |
No violation noted during this evaluation. | 12/18/2014 | Regular |
No violation noted during this evaluation. | 05/28/2014 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
The smoked turkey, pork etc shall have only 7 days allowed instead of 30 days. Corrected
- Separation from food, equipment, utensils, linens, and single service
Toxic chemicals found over plastic wrap for meat. Toxic items were moved. Corrected at time of inspection
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Do not store raw ground pork over raw bacon and do not store raw pork over ham. Corrected at time of inspection
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12/19/2013 | Routine |
- Mechanical warewashing equipment, sanitization pressure
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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05/03/2013 | Routine |
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