- Eating, drinking, or using tobacco
Observation: Employee drink found over food prep surface - corrected
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01/06/2016 | Regular |
No violation noted during this evaluation. | 09/16/2015 | Regular |
- 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:Liquid eggs and shell eggs out at grill. Liquid eggs 60-63 deg F. DO not store sanitizer towel on shell eggs.
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05/19/2015 | Regular |
No violation noted during this evaluation. | 07/15/2014 | Routine |
No violation noted during this evaluation. | 01/24/2014 | Routine |
- Separation from food, equipment, utensils, linens, and single service
Spray toxic found hanging over and with food pans. Toxic was moved. Corrected at time of inspection
- Compliance with submitted HACCP plans and approved variance procedures
Utilize the small clocks for time as a public health control for the cheese and tomatoes. Corrected at time of inspection
- Food storage containers identified with common name of food
Water found in container marked degreaser. Label food properly. Corrected at time of inspection
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07/17/2013 | Routine |
- Food employees hair is effectively restrained
EMPLOYEES WORKING WITH FOOD IN THE KITCHEN SHALL HAVE ADEQUATE HAIR RESTRAINT.
- Bare hand contact with ready to eat foods
EMPLOYEE PREPPING LETTUCE FOR SANDWICH WAS NOT USING A HAND BARRIER. EMPLOYEE PLATING FOOD FOR SERVICE WASN'T USING A HAND BARRIER. WHEN EMPLOYEES GO FROM WIPING COUNTERS TO PREPPING FOOD, HANDS SHALL BE WASHED BETWEEN TASKS AND BEFORE PUTTING ON GLOVES.
- Eating, drinking, or using tobacco
DO NOT STORE PERSONAL DRINK CUPS ON PREP LINE
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03/07/2013 | Routine |
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