| No violation noted during this evaluation. | 06/26/2015 | Physical Recheck |
- Hand drying provided
Observation: Spray bottle at bar not labeled with contents.
- Using a handwashing sink- operation and maintenance
Observation: Handsink bar being used as a dump sink. Keep cleanable and accessible at all times for handwashing only.
- Protecting food from environmental contamination
Observation: All food on buffet needs to be under a sneeze guard.
- Food temperature measuring devices are provided and readily accessible
Observation: All reach-in coolers need a thermometer that is easily accessible.
|
05/29/2015 | Regular |
| No violation noted during this evaluation. | 12/11/2014 | Physical Recheck |
- Separation from food, equipment, utensils, linens, and single service
Observation: Cleaner found over breading and another toxic found next to pepper. Corrected at time of inspection.
- Hand drying provided
Observation: Paper towels are needed at bar handsink. Corrected at time of inspection.
- Posting inspection reports
Observation: Inspection report and this re-inspection shall be posted so the public can see and read them. Inspection is currently posted behind bar and can not be read.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Common name-working containers
Observation:Unlabeled toxic spray bottle found behind bar. Corrected at time of inspection.
|
12/04/2014 | Physical Recheck |
- When to wash
Observation: Wash hands after coming in from outside and starting work, Corrected
- Hand drying provided
Observation: Paper towels are needed at bar handsink
- Separation from food, equipment, utensils, linens, and single service
Observation: 4 toxic spray bottles found in kitchen over pizza boxes, buns and canned goods - toxics shall be sep and below food and food contact surfaces,Corrected
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw sausage and raw chicken shall not be over beer to prevent against possible cross contamination. Corrected
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Common name-working containers
Observation: Unlabeled toxic spray bottle found behind bar.
- Eating, drinking, or using tobacco
Observation: Employee drinks shall not be over canned goods - place on a bottom shelf
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: Thermometer is needed in small kitchen reach-in.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Interior of both reach-ins need additional cleaning.
- Sanitization methods - hot water, chemical
Observation: Concentration of sanitizer in dishmachine is inadequate to properly sanitize,
- Established procedures for responding to vomiting and diarrheal events
Observation: A procedure is needed for the clean up of vomit and diarrheal events.
- Posting inspection reports
Observation: Current inspection shall be posted for the public to see,
|
11/20/2014 | Regular |
- Miscellaneous sources of contamination
Observation: Use sneeze guard in salad bar. Do not use sticky fly strips in kitchen.
- Separation from food, equipment, utensils, linens, and single service
Observation: Do not store gallons of bleach over flour - store toxics sep and below food and food contact surfaces.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The following need additional cleaning - large mixer, gaskets in drawer reach-ins, ice scoop.
- 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: Diced tomatoes, cut lettuce and sour cream for self service - 62F - shall be 41F or below - place containers in ice not suspended over it.
|
06/04/2014 | Routine |
- Linens- cleaning and storage
Clean interior of single door reach-in and gaskets on other reach-in. Store pizza boxes off of the floor. Corrected at time of inspection
- equipment food contact surfaces and utensils clean to sight and touch.
Clean interior of single door reach-in and gaskets on other reach-in. Store pizza boxes off of the floor. Corrected at time of inspection
- Food temperature measuring devices are provided and readily accessible
Thermometers are needed in a couple of refrigeration units. Corrected at time of inspection
- Food storage - preventing contamination from the premises
Store the oregeno and the box of beef off of the floor. Cover the spices in storage. Corrected at time of inspection
- Miscellaneous sources of contamination
Store the oregeno and the box of beef off of the floor. Cover the spices in storage. Corrected at time of inspection
|
09/25/2013 | Routine |
Restaurant representatives - add corrected or new information about Bad Boy'z Pizza & Pub, 5266 Utica Ridge Rd, Davenport, IA 52807 »