- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Dish washing machine not properly dispensing sanitizer solution. Dishes must be sanitized via chemical or heat. May continue operations by using three compartment sink to wash and sanitize dishes and utensils. Corrected, Manager contacted repair man to fix machine.
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02/10/2016 | Regular |
- Bare hand contact with ready to eat foods
Observation: Do not touch cooked eggs with barehands - food was discarded.Corrected
- Eating, drinking, or using tobacco
Observation: The employee drinks shall not be on a food prep counter. Use a straw, cover and use a straw. Corrected
- Single use glove use
Observation: Do not use gloves to touch raw meat without changing gloves. Corrected
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10/12/2015 | Regular |
| No violation noted during this evaluation. | 05/06/2015 | Physical Recheck |
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Sides of equipment on line need additional cleaning.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The following needs additional cleaning - the interior of the reach-ins, knives on line rack and cutting boards.
- Handwashing cleanser, availability
Observation: Soap is needed at employee handsink. Corrected
- Using a handwashing sink- operation and maintenance
Observation: Handsink on line needs cleaning and hot water shall be available. There is also a leak.
- Material characteristics of non-food contact surfaces
Observation: Handles on line reach-in shall not have duct tape.
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04/21/2015 | Regular |
- Miscellaneous sources of contamination
Observation:Do not store utensils in cracks between equipment
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12/19/2014 | Regular |
| No violation noted during this evaluation. | 06/23/2014 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- 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
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
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09/26/2013 | Routine |
- 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
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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09/26/2013 | Routine |
- Sanitization of food contact surfaces - before use and after cleaning
Sanitizer bucket was completely empty. Bucket was swapped out - still no sanitizer pumping in.
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09/24/2013 | Routine |
- Sanitization of food contact surfaces - before use and after cleaning
Sanitizer bucket was completely empty. Bucket was swapped out - still no sanitizer pumping in.
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09/24/2013 | Routine |
- Sanitization of food contact surfaces - before use and after cleaning
Concentration of sanitizer in dishmachine is inadequate to properly sanitize.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Do not thaw ham on same tray as raw beef - ham was discarded. Do not store raw ground meats over sauces in walk-in to prevent against possible cross contamination. Sauces were moved. Corrected at time of inspection
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09/17/2013 | Routine |
- Sanitization of food contact surfaces - before use and after cleaning
Concentration of sanitizer in dishmachine is inadequate to properly sanitize.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Do not thaw ham on same tray as raw beef - ham was discarded. Do not store raw ground meats over sauces in walk-in to prevent against possible cross contamination. Sauces were moved. Corrected at time of inspection
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09/17/2013 | Routine |
- 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
SAUSAGE GRAVY WAS TIGHTLY COVERED AND PUT IN THE WALK IN, THE TEMP WAS 182 DEG F. PRODUCT WAS REMOVED AND PUT INTO AN ICE BATH TO AID COOLING.
- equipment food contact surfaces and utensils clean to sight and touch.
CLEAN ICE CREAM COOKER IN WAITRESS AREA
- Cleanability of floors, walls, and ceilings
CLEAN FLOORS BEHIND EQUIPMENT, CLEAN THE ACCUMULATION OF DUST AROUND VENTS IN CEILING, REPLACE STAINED CEILING TILES, PROVIDE SHIELDS AND END CAPS TO LIGHTS IN DRY STORAGE AREA.
- Using a handwashing sink- operation and maintenance
DO NOT STORE SKILLET OR SPATULA IN HANDSINK ON COOK LINE Corrected at time of inspection
- Bare hand contact with ready to eat foods
ENGLISH MUFFIN AND BACON THAT WERE BEING PLATED FOR SERVICE WERE TOUCHED WITH BARE HANDS. Corrected at time of inspection.
- Light bulbs, protective shielding
CLEAN FLOORS BEHIND EQUIPMENT, CLEAN THE ACCUMULATION OF DUST AROUND VENTS IN CEILING, REPLACE STAINED CEILING TILES, PROVIDE SHIELDS AND END CAPS TO LIGHTS IN DRY STORAGE AREA.
- Eating, drinking, or using tobacco
PERSONAL CUPS THAT ARE IN THE KITCHEN MUST HAVE A LID. Corrected at time of inspection
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05/23/2013 | Routine |
- Cleanability of floors, walls, and ceilings
CLEAN FLOORS BEHIND EQUIPMENT, CLEAN THE ACCUMULATION OF DUST AROUND VENTS IN CEILING, REPLACE STAINED CEILING TILES. PROVIDE SHIELDS AND END CAPS TO LIGHTS IN DRY STORAGE AREA.
- Eating, drinking, or using tobacco
PERSONAL CUPS THAT ARE IN THE KITCHEN MUST HAVE A LID AND STRAW. Corrected at time of inspection
- Light bulbs, protective shielding
CLEAN FLOORS BEHIND EQUIPMENT, CLEAN THE ACCUMULATION OF DUST AROUND VENTS IN CEILING, REPLACE STAINED CEILING TILES. PROVIDE SHIELDS AND END CAPS TO LIGHTS IN DRY STORAGE AREA.
- Bare hand contact with ready to eat foods
ENGLISH MUFFIN AND BACON THAT WERE BEING PLATED WITH SERVICE WERE TOUCHED WITH BARE HANDS. Corrected at time of inspection.
- Foods are cooled using appropriate methods
SAUSAGE GRAVY WAS TIGHTLY COVERED AND PUT IN THE WALK IN, THE TEMP WAS 182 DEG F. PRODUCT WAS REMOVED AND PUT INTO AN ICE BATH.
- Using a handwashing sink- operation and maintenance
DO NOT STORE SKILLET OR SPATULA IN HANDSINK ON COOK LINE
- equipment food contact surfaces and utensils clean to sight and touch.
CLEAN ICE CREAM COOLER IN WAITRESS AREA
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05/23/2013 | Routine |
Restaurant representatives - add corrected or new information about Village Inn #110338, 5925 Brady St, Davenport, IA 52806 »