- 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: Burger toppings (same side of cookline as grill) at 45-48F. Maintain at or below 41F.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Clean milkshake area - around toppings and inside of freezer.
- Hand drying provided
Observation: Paper towels needed by grill handsink
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Dishmachine not sanitizing. New sanitizer bucket had been connected and it had not been primed. Working properly now.
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11/17/2015 | Regular |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Keep working on date marking. Make sure all day of the week stickers have the date written on them.
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05/01/2015 | Physical Recheck |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: On milkshake prep table, clean containers and lids
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Date marking stickers need have the day of the week written on them (either day made or throw out date). Some stickers are blank, some have date and others have a time on them.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: Equipment cleaning schedule is needed.
- Posting of a valid license
Observation:License not posted and one on-site is expired. Will bring current license on follow up inspection.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Clean inside all reach-in tables including top sections. Clean gaskets on all cooler doors.
- 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: Raw steakburger meat at 45-47F. Keep lid closed when not busy to maintain 41F.
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04/29/2015 | Regular |
| No violation noted during this evaluation. | 09/02/2014 | Physical Recheck |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The following need additional cleaning- dipper well, trough around shake area, ice cream reach-in and labels off of pans,
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The following need additional cleaning racks in walk-in.
- Established procedures for responding to vomiting and diarrheal events
Observation: A procedure is needed for the clean up of vomit and diarrheal events
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08/26/2014 | Physical Recheck |
- Posting inspection reports
Observation: The current inspection shall be posted for the public to see.
- In-use utensils, between-use storage
Observation: Do not store scrapers for grill between equipment because you do not clean there.
- Separation from food, equipment, utensils, linens, and single service
Observation: Do not hang sanitizer on trash can. The nozzle was touching the garbage.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Concentration of sanitizer in dishmachine is inadequate to properly sanitize
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The following need additional cleaning - the caramel and chocolate pumpers, both dipper wells, trough around shake area, ice cream reach-in and labels off of pans.
- 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: Sliced tomatoes at reach-in near drive thru 56F and lettuce 48F - foods were changed out - all other foods on that unit were the correct temp of 41F or below. On the make table to the left of that one - the hot dogs are 48F and the cooked chicken 56F, they are both in the wells on the make table but there are styrofoam containers underneath them so they are not in the unit. The food was changed out and the styrofoam containers were removed.
- Established procedures for responding to vomiting and diarrheal events
Observation: A procedure is needed for the cleaning of vomit and diarrheal events.
- Designated areas for employees
use of designated areas by employees
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The following need cleaning - racks in walk-in and sides of fryer
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08/18/2014 | Routine |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Clean grease and food debris from sides of reach in near fryers. Clean accumulation of food debris from the bottom of the shake prep area and also under the pans on the top.
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04/22/2014 | Routine |
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- 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
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09/09/2013 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
SHAKE STATION HADN'T BEEN USED IN SEVERAL HOURS AND WAS COVERED IN CANDY, DRIED ICE CREAM, CHOCOLATE, ETC. FOOD CONTACT SURFACES AND AREAS SHOULD BE CLEANED ON A REGULAR BASIS. THE INSIDE BOTTOM OF THE REFRIGERATOR UNDER THE SHAKE PREP STATION IS COVERED IN CANDY AND FOOD DEBRIS. DO NOT LET HALF FILLED SHAKE CUPS SIT OUT OVER NIGHT.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Capacity, availability, and pressure of hot and cold water
THE HOT WATER TOOK SEVERAL MINUTES TO REACH THE HANDSINK IN THE FRONT NEAR THE GRILL LINE.
- Cleanability of floors, walls, and ceilings
THE DISH MACHINE AREA IS COVERED IN OLD FOOD. THE WALLS, FLOORS AND FIXTURES ALL NEED TO BE CLEANED. THERE IS A LARGE ACCUMULATION OF FOOD DEBRIS IN THE DRAINS. CLEAN THE FOOD DEBRIS AND EQUIPMENT FROM UNDER THE SHELVING UNIT ACROSS FROM THE DISHWASHER.
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08/26/2013 | Routine |
Restaurant representatives - add corrected or new information about Steak N Shake #686, 3333 W Kimberly Rd, Davenport, IA 52804 »