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: one cooler had a thermometer. Place a thermometer in an easily readable place in all coolers.
02/09/2015
Regular
No violation noted during this evaluation.
07/24/2014
Follow Up LOC
Established procedures for responding to vomiting and diarrheal events Observation: A procedure is needed for clean up of vomit and dairrheal events
Food storage containers identified with common name of food Observation: Label squirt bottles of oil. Corrected
07/10/2014
Routine
No violation noted during this evaluation.
02/19/2014
Routine
Mechanical warewashing equipment, hot water sanitizing temperatures
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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