- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Level of sanitizer in bucket at dishmachine to low. Switched to full bucket
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Clean seperator plate in ice machine
|
12/16/2015 | Regular |
| No violation noted during this evaluation. | 05/18/2015 | Regular |
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Thaw foods submerged in cold running water instead just running water. Corrected
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: When thawing raw ground beef and cooked ham do it separately to protect against possible cross contamination. Foods were separated. Corrected
|
09/10/2014 | Routine |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Floor needs cleaning under line
- Bare hand contact with ready to eat foods
Observation: Do not touch toast with barehands.
- Eating, drinking, or using tobacco
Observation: No eating is allowed in the kitchen.
|
03/17/2014 | Routine |
- Eating, drinking, or using tobacco
- 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
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
|
12/18/2013 | Routine |
- 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
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
|
12/18/2013 | Routine |
- Cleanability of floors, walls, and ceilings
Floor needs repair - re-inspection will be conducted on Dec 16.
|
09/26/2013 | Routine |
- Cleanability of floors, walls, and ceilings
Floor needs repair - re-inspection will be conducted on Dec 16.
|
09/26/2013 | Routine |
- Cleanability of floors, walls, and ceilings
Floor needs repair. You have until Dec 16, to repair floor.
- Roasts held at a temperature of 130°F or above
Make table and reach-in are holding food at 45-47F - shall be 41F or below. Food is being transferred to another unit and refrigeration repairman is being called back in.
|
09/24/2013 | Routine |
- Roasts held at a temperature of 130°F or above
Make table and reach-in are holding food at 45-47F - shall be 41F or below. Food is being transferred to another unit and refrigeration repairman is being called back in.
- Cleanability of floors, walls, and ceilings
Floor needs repair. You have until Dec 16, to repair floor.
|
09/24/2013 | Routine |
- Roasts held at a temperature of 130°F or above
The interior of the reach-in on the right side is holding food at 40F-46F, shall be 41F or below. The make table area - do not double pan the lunchmeat - temps were 52F and 56F. They were taken out of double pan.
- equipment food contact surfaces and utensils clean to sight and touch.
Clean racks in walk-in and door runners in pie case.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
On line do not store raw ground beef over cooked poultry and in walk-in do not store raw ground beef over raw bacon to prevent against possible cross contamination. Corrected at time of inspection
- Cleanability of floors, walls, and ceilings
The floor needs to be regrouted in kitchen.
|
09/16/2013 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
Clean racks in walk-in and door runners in pie case.
- Cleanability of floors, walls, and ceilings
The floor needs to be regrouted in kitchen.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
On line do not store raw ground beef over cooked poultry and in walk-in do not store raw ground beef over raw bacon to prevent against possible cross contamination. Corrected at time of inspection
- Roasts held at a temperature of 130°F or above
The interior of the reach-in on the right side is holding food at 40F-46F, shall be 41F or below. The make table area - do not double pan the lunchmeat - temps were 52F and 56F. They were taken out of double pan.
|
09/16/2013 | Routine |
- Roasts held at a temperature of 130°F or above
REFRIGERATION UNIT UNDER PASS THRU WINDOW OPERATING AT 45-47 DEG F. UNIT WAS TURNED DOWN. MONITOR TO MAKE SURE FOOD TEMPS DROP TO 41 DEG F.
|
05/22/2013 | Routine |
- Roasts held at a temperature of 130°F or above
REFRIGERATION UNIT UNDER PASS THRUW INDOW OPERATING AT 45-47 DEG F. UNIT WAS TURNED DOWN. MONIOR TO MAKE SURE FOOD TEMPS DROP TO 41 DEG F.
|
05/22/2013 | Routine |
Restaurant representatives - add corrected or new information about Village Inn #110775, 5239 Elmore Ave, Davenport, IA 52807 »