No violation noted during this evaluation. | 08/13/2015 | Regular |
- Effectively washing equipment and utensils
Observation:Clean old date stickers off of pans during warewashing. Numerous pans stored on shelves had stickers on them.
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03/23/2015 | Regular |
No violation noted during this evaluation. | 09/03/2014 | Routine |
No violation noted during this evaluation. | 03/24/2014 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
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08/20/2013 | Routine |
- Cleanability of floors, walls, and ceilings
Clean the floor in the fryer area.
- Separation from food, equipment, utensils, linens, and single service
Do not store the plastic gloves under the toxics. Corrected at time of inspection
- equipment food contact surfaces and utensils clean to sight and touch.
Clean the racks in the fryer area. --Clean the interior of the line reach-ins and interior of the hot boxes and the labels off of the stainless steel pans.
- Air drying of equipment and utensils
Air dry pans before stacking. Corrected at time of inspection
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08/13/2013 | Routine |
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