Village Corner Deli, 1030 Mound St, Davenport, IA 52803 - inspection findings and violations

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Business Info

Name: VILLAGE CORNER DELI
Address: 1030 Mound St, Davenport, IA 52803
Phone: 563-323-2333
Total inspections: 8
Last inspection: 12/30/2015
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Inspection findings

Inspection date

Type
  • 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: Display case is holding meats and salads at 46F - shall be 41F or below. A&A refrigeration was contacted
  • Separation from food, equipment, utensils, linens, and single service
    Observation: In backroom do not store toxics over food equipment - corrected
 12/30/2015Regular
No violation noted during this evaluation. 06/17/2015Regular
  • Using a handwashing sink- operation and maintenance
    Observation: Shirt over handsink by 3-compartment sink. Keep accessible at all times.
  • 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: Cole slaw at 50F.
 11/10/2014Regular
No violation noted during this evaluation. 05/12/2014Routine
  • Fruits and vegetables that are cooked to hot holding are cooked to 135°F
  • Discharge from eyes, nose, and mouth
  • Clean condition-hands and arms
  • Eating, drinking, or using tobacco
  • 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
 09/24/2013Routine
  • Roasts held at a temperature of 130°F or above
    Make table to holding cut meats 43-47F, tomatoes 48F, and sprouts 50F, and glass door reach-in has chicken salad 48F, salami 49F, and ham at 44F - all shall be 41F - repairman has been contacted.
  • Food temperature measuring devices are provided and readily accessible
    Thermometers are needed in some refrigeration units.
  • 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
    Pork put in cooler this morning is 83F - you have 2 hrs to bring the temp down from 135F -70F and if that is accomplished you have an additional 4 hrs to bring temp down to 41F - it has been over 6 hrs - food shall be discarded. Corrected on-site
 09/17/2013Routine
  • Clean condition-hands and arms
  • Fruits and vegetables that are cooked to hot holding are cooked to 135°F
  • Discharge from eyes, nose, and mouth
  • Shellstock, maintaining identification
  • Eating, drinking, or using tobacco
  • Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
 05/17/2013Routine
  • Plumbing system repaired according to law
    INSTALL NEW FAUCET SO HOT WATER DOESN'T LEAK
  • equipment food contact surfaces and utensils clean to sight and touch.
    CLEAN TRACKS AND INSIDE BOTTOM OF REACH IN NEAR POP MACHINE. LOOK AT REPLACING DISPLAY COOLER FOR MEATS DUE TO METAL SHAVINGS CREATED BY OPENING/SHUTTING DOOR.
  • Cleanability of floors, walls, and ceilings
    CLEAN FLOOR IN RESTROOM. FIX HOLES IN WALL ABOVE PREP TABLE NEAR SLICER.
 05/03/2013Routine

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