- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
|
02/17/2016 | Regular |
No violation noted during this evaluation. | 10/28/2015 | Regular |
- Hand drying provided
Observation: Handsink nearest the salad bar needs paper towels.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Potato salad and other types of ready-to-eat items should be date marked. Place date on stickers (with day of the week)
|
03/18/2015 | Regular |
No violation noted during this evaluation. | 07/17/2014 | Follow Up LOC |
- Established procedures for responding to vomiting and diarrheal events
Observation: A procedure is needed for clean up of vomit and diarrheal events
|
07/15/2014 | Routine |
- Separation from food, equipment, utensils, linens, and single service
Observation: Toxics found over pizza prep table and next to pans. Also toxics found under front counter with paper plates. Store toxics sep and below food and food contact surfaces.
- Storage of clean linens, single-service, and single use articles
Observation: Cover plasticware in storage
- Poisonous or toxic materials used and applied
Observation: When spraying toxic cleaner on a table move the pepper, salt and cheese farther away from the table.
|
03/11/2014 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
|
08/19/2013 | Routine |
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