No violation noted during this evaluation. | 12/30/2015 | Regular |
No violation noted during this evaluation. | 12/22/2014 | Regular |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Coffee shop - clean piping inside ice machine. Should be cleaned and sanitized at least monthly.
- Posting of a valid license
Observation: Post current food license in view of the public.
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06/19/2014 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
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10/14/2013 | Routine |
- In-use utensils, between-use storage
Do not store utensils in the coffee shop in standing water - store clean and dry, in the food , in running water, or on a clean surface as long as the utensils are washed, rinsed and sanitized every 4 hours. Corrected at time of inspection
- Roasts held at a temperature of 130°F or above
Reach-in just as you are walking into the kitchen is holding potentially hazardous foods at 43-45F, your thermometers are also reading high. Food shall be 41F or below. Maint was contacted and food will be transferred to another unit.
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10/09/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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06/12/2013 | Routine |
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