- Food temperature measuring devices are provided and readily accessible
Observation: Thermometers are needed in all reach-in coolers.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Clean seperator plate in ice machine.
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12/09/2015 | Regular |
- Protecting food from environmental contamination
Observation: Keep lids on bulk containers (flour, etc.) closed when not in use
- Food temperature measuring devices are provided and readily accessible
Observations: All reach-in coolers need a thermometer.
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06/09/2015 | Regular |
| No violation noted during this evaluation. | 12/04/2014 | Physical Recheck |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The following need additional cleaning - labels off of pans, large mixer, can opener, slicer.
- Poisonous or toxic materials used and applied
Observation: Strength of bleach water is too strong and will leave a toxic residue
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Floor needs cleaning under line
- Handwashing cleanser, availability
Observation: Soap is needed at wait staff handsink and bar handsink.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The following need additional cleaning - racks in walk-in and carts
- Separation from food, equipment, utensils, linens, and single service
Observation: Do not store the three toxic containers over food equipment
- Storage of clean linens, single-service, and single use articles
Observation: Store pizza boxes off of the floor.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Filters need cleaning in hood
- Established procedures for responding to vomiting and diarrheal events
Observation: provide procedure/kit for clean up of vomit and diarrheal events - procedure was provided.
- Hand drying provided
Observation: Paper towels are needed at wait staff handsink and bar handsink.
- Common name-working containers
Observation: Label three toxic spray bottles
- Hand Antiseptics
Observation: Employees shall not just use hand sanitizer when starting work but shall wash their hands with soap. Corrected
- Warewashing equipment
cleaning agents and wash solution temperatures
- 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
Observation: Pork belly cooked yesterday is 46-47F - shall be cooled in 6 hrs - cut into smaller portions and do not cover to help facilitate cooling.
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11/19/2014 | Regular |
| No violation noted during this evaluation. | 04/24/2014 | Physical Recheck |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Clean the floor and walls on line.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Clean the sides of the equipment on line, lower shelves, lexon containers used to store pizza pans and lids,rack in pizza oven area.
- Common name-working containers
Observation: Label sanitizer spray bottles.
- Hand drying provided
Observation: Paper towels are needed at bar handsink.
- Food temperature measuring devices are provided and readily accessible
Observation: Thermometers are needed in multiple refrigeration units.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Food storage - preventing contamination from the premises
Observation: Cover breading, bulk foods in storage.
- Food storage containers identified with common name of food
Observation: label bulk "white foods" and liquids
- Separation from food, equipment, utensils, linens, and single service
Observation: Do not store oven cleaner with foil, plastic wrap etc.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The following need additional cleaning - can opener, both mixers, interior of reach-ins and drawer units on line, interior of hot box, white cutting boards, ice bucket, slicer, pop gun holders.
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04/18/2014 | Routine |
- Cleanability of floors, walls, and ceilings
Clean floors under equipment (cookline, storage room).
- Multiuse food contact surfaces are cleanable
Clean popgun dispenser at bar (clogged). Clean interior of keg cooler. Clean alcohol dispensers on bottles. Replace microwave at end of cookline (interior is broken and no longer smooth, durable, or easily cleanable.
- Food temperature measuring devices are provided and readily accessible
All coolers should have a thermometer near the front where it is easily readable.
- equipment food contact surfaces and utensils clean to sight and touch.
Clean between fryers and grill, Clean dishmachine rack under pre-rinse nozzle (food build-up). Wiping cloths stored in bucket with no sanitizer (bar). --Clean popgun dispenser at bar (clogged). Clean interior of keg cooler. Clean alcohol dispensers on bottles. Replace microwave at end of cookline (interior is broken and no longer smooth, durable, or easily cleanable.
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12/02/2013 | Routine |
- 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
- Shellstock, maintaining identification
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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06/20/2013 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Dressings and aolis found dated 5/24, 5/28, 5/29 - stay within the 7days allowed. Foods were discarded. Corrected at time of inspection
- Hand drying provided
Paper towels are needed at both handsinks in kitchen. Corrected at time of inspection
- Poisonous or toxic materials used and applied
Label toxic spray bottles and do not mix degreaser with sanitizer. Corrected at time of inspection
- Bare hand contact with ready to eat foods
Do not use barehands contact when cutting lemons for drinks. Will use gloves. Corrected at time of inspection.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Filters in hood need cleaning.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Store raw fish over raw meat to protect against possible cross contamination. Foods were moved to the proper location. Corrected at time of inspection
- Eating, drinking, or using tobacco
Employee drinks shall not be on a prep counter - store on a bottom shelf, lid and use a straw. Drinks were moved. Half smoked cigarette found on prep counter. Surface was sanitized. Corrected at time of inspection
- Common name-working containers
Label toxic spray bottles and do not mix degreaser with sanitizer. Corrected at time of inspection
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06/10/2013 | Routine |
Restaurant representatives - add corrected or new information about Woodfire Grill, 131 W 2nd St Ste 105 Davenport, Ia 52801, , IA »