Save A Lot, 1309 W 4th St, Davenport, IA 52802 - inspection findings and violations

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Business Info

Name: SAVE A LOT
Address: 1309 W 4th St, Davenport, IA 52802
Phone: 563-324-0132
Total inspections: 6
Last inspection: 12/08/2015
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Inspection findings

Inspection date

Type
  • Raw animal foods separated from each other during storage, separation, holding, and display
    Observation: Raw ground sausage shall not be stored over whole cuts. Corrected
  • Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
    Observation: Smoked pork bones that you are repackaging shall be datemarked for 7 days. Food was remarked
  • Using a handwashing sink- operation and maintenance
    Observation: Cold water is needed at meat area handsink. It was turned off.Corrected
 12/08/2015Regular
  • Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
    Observation: Do not store raw ground meats over whole cuts to prevent against possible cross contamination. Do not store raw ground sausage over raw bacon - ground meats shall be stored below whole cuts. Corrected
  • Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
    Observation: Smoked ham shanks, neck bones since they are a ready to eat foods - and you are packaging them - shall be date marked for 7 days instead of 20 days. Foods were remarked. Corrected
  • Raw animal foods separated from each other during storage, separation, holding, and display
    Observation: Do not store raw bacon over lunchmeat. Corrected
  • Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
    Observation: A certified food protection manager shall be employed by the establishment
 06/10/2015Regular
No violation noted during this evaluation. 12/17/2014Regular
No violation noted during this evaluation. 06/18/2014Routine
  • Mechanical warewashing equipment, sanitization pressure
  • Fruits and vegetables that are cooked to hot holding are cooked to 135°F
 09/27/2013Routine
  • Clean condition-hands and arms
  • Fruits and vegetables that are cooked to hot holding are cooked to 135°F
  • Mechanical warewashing equipment, sanitization pressure
 05/28/2013Routine

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