| No violation noted during this evaluation. | 12/15/2015 | Regular |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Be sure to remove all stickers and tape from equipment before washing.
- Preventing contamination from equipment, utensils, and linens
Observation: Ice bin used to serve customers also used to cool items. Must be separated.
|
05/22/2015 | Regular |
| No violation noted during this evaluation. | 11/04/2014 | Physical Recheck |
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Portioned combos in freezer shall not be stored in a box that previously held raw meat.
- Hand drying provided
Observation:Paper towels are needed at both bar handsinks.
- Storage of clean equipment and utensils
Observation: Store spoons going the same direction. Corrected
- Outer openings are protected
Observation: Door to patio shall not be left open unless there is a screen door on it. Corrected
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The following need additional cleaning - the interior of the ice machine, can opener, interior of tall reach-in freezer, interior of one of the microwaves next to the cook's line, large mixer, scale.
- Separation from food, equipment, utensils, linens, and single service
Observation: Store the first aid kit with the hydrogen peroxide below the food items. Corrected
- Eating, drinking, or using tobacco
Observation:Employee drinks in the waitress area shall be on a lower shelf and not on the prep counter. Corrected
- Food storage, prohibited areas
Observation: Store plastic food container in the walk-in off of the floor.
- Equipment and utensils-durability and strength
Observation: ice bucket shall is chipping and has holes on the bottom repaired with duct tape - food contact surfaces shall be smooth, durable and easily cleanable.Corrected
- 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: Interior of salad cooler is holding food at 56F and the make table area is holding food at 49F - shall be 41F or below. Food was placed in walk-in and repairman contacted.
- Handwashing cleanser, availability
Observation: Soap is needed at both bar handsinks.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Datemark cooked meats in freezer and fridge
|
10/27/2014 | Regular |
- Food storage containers identified with common name of food
Observation: Label squirt bottles of water
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Datemark cooked meat.
- Protecting food from environmental contamination
Observation: Box of rolls found on floor - they were moved. Cover croutons in storage and use a scoop to dispense cole slaw and croutons.
- Separation from food, equipment, utensils, linens, and single service
Observation: Fryer cleaner found on top of cooler - toxics shall be sep and below food and food contact surfaces.
- Using a handwashing sink- operation and maintenance
Observation: Handsink in the dishroom shall not be blocked by prep table and it needs additional cleaning
- 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
Observation: Large roast cooked yesterday 47-51F - food was discarded. Cut meat in smaller portions to help facilitate rapid cooling.
- 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: Salad cooler is holding food at 43-46F - shall be 41F or below. Unit was turned down.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:The following need additional cleaning - can opener base, mixer, slicer and interior of ice machine .
|
05/28/2014 | Routine |
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
RAW CHICKEN ABOVE RAW BEEF IN WALK IN. RAW FISH ABOVE SOUP IN WALK IN. Corrected at time of inspection
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
CONDENSATION FROM OVERHEAD LINES ARE DRIPPING ON THE WAREWASHING AND STORAGE AREAS.
|
12/05/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
|
06/24/2013 | Routine |
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Provide faucet for upstairs handsink and at both bar handsinks place a divider between the handsink and three compartment sink.
- Hand drying provided
Clean dish area handsink and paper towels are needed at that handsink and at upstairs handsink.
- Toilet room
receptacle, enclosed, fixtures clean
- Handwashing cleanser, availability
Clean dish area handsink and paper towels are needed at that handsink and at upstairs handsink.
- 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
Chili in hot holding unit 105F - shall be reheated to 165F before placing into unit. Corrected at time of inspection.
|
06/10/2013 | Routine |
Restaurant representatives - add corrected or new information about Sippis, 406 W 2nd St, Davenport, IA 52801 »