| No violation noted during this evaluation. | 12/16/2015 | Regular |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Clean fan and fan cover in pizza prep area.
|
05/18/2015 | Regular |
| No violation noted during this evaluation. | 08/19/2014 | Follow Up LOC |
- 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: Cottage cheese 45F and wedges of tomatoes 46F both on salad bar - shall be 41F or below- there was no ice up around the containers of food to help maintain the proper temp. Ice was added.
- Poisonous or toxic materials used and applied
Observation: When wait staff cleans off the tables do not spray the chemical on the tables when the salt, pepper and sugar are still on the table - the spray can get on these foods and containers - take them off of the table or spray the towel. Spoke with wait staff concerning this.
- Food storage - preventing contamination from the premises
Observation: Store the boxes of chicken further off of the floor than just on a sheet pan. Chicken was placed further off of the floor. Corrected
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Posting inspection reports
Observation: Post current inspection report for the public to see. This was also noted on the previous inspection report. Corrected
- In-use utensils, between-use storage
Observation: Do not store large knives used to cut pizza between the wall and the prep table because you do not clean there. Corrected
- Eating, drinking, or using tobacco
Observation: Employee drinks found don top of hot holding unit and over glasses on top of keg cooler. Also use a cup with a lid and a straw instead of a bottle that you keep opening and closing and you can contaminate your hands. This has been noted on previous inspection. Corrected
- Established procedures for responding to vomiting and diarrheal events
Observation: A procedure is needed for the clean up of vomit and diarrheal events.
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08/05/2014 | Routine |
| No violation noted during this evaluation. | 03/13/2014 | Follow Up LOC |
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Hood and ansul system over fryers need additional cleaning
- Designated areas for employees
use of designated areas by employees
- Food reheated to 165°F or above in a microwave for hot holding within 2 hours
Observation: Chicken gravy for reheat found in hot holding unit - after 2 hrs it was 96F - reheat food prior to going into water based hot holding unit. You have 2 hrs to bring the food to 165F.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Datemark the cooked sausaage
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Wall needs cleaning near fryers
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Posting of a valid license
Observation:Post current license
- Posting inspection reports
Observation:Post inspection report
- Eating, drinking, or using tobacco
Observation: Employee drinks observed on cutting board and on a prep counter - employee drinks shall be covered, use a straw and place on a bottom shelf. Do not use a bottle with a lid because you can contaminate your hands when you open and close the lid
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03/11/2014 | Routine |
- 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
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
|
09/30/2013 | Routine |
- Multiuse food contact surfaces are cleanable
New pizza paddles have been ordered but you can just sand down the frayed edges to correct.
- Roasts held at a temperature of 130°F or above
Make table area is holding temp at 45-46F , interior is 45-50F - shall be 41F or below- repairman has been in twice - food will be taken out of unit.
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09/25/2013 | Routine |
- Eating, drinking, or using tobacco
Employee drinks shall be covered and use a straw and place on a bottom shelf. Corrected at time of inspection
- Multiuse food contact surfaces are cleanable
Some pizza paddles are splitting and shall be replaced, others are fraying and need to be sanded down.
- Roasts held at a temperature of 130°F or above
Make table/reach-in in kitchen is holding potentially hazardous foods at 47-48F, shall be 41F or below.
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09/17/2013 | Routine |
- Food temperature measuring devices are provided and readily accessible
Be sure all coolers have a thermometer and that is easily accessible. Corrected.
- Cleanability of floors, walls, and ceilings
Continue to work on water issue (water getting through wall and soaking carpet).
|
06/04/2013 | Routine |
Restaurant representatives - add corrected or new information about Wise Guys Pizza & More, 2408 E 53rd St, Davenport, IA 52807 »