No violation noted during this evaluation. | 11/09/2015 | 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: Food in top of prep table and beef patties in top of cooler at 45-50F. Keep lid closed as much as possible to maintain 41F or lower.
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03/24/2015 | Regular |
No violation noted during this evaluation. | 07/14/2014 | Physical Recheck |
- Established procedures for responding to vomiting and diarrheal events
Observation: Procedure or kit is needed for vomit and diarrheal events
- 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: Make table in kitchen is holding potentially hazardous foods at 46-54F - food is being iced down for now.
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07/09/2014 | Routine |
No violation noted during this evaluation. | 01/30/2014 | Follow Up LOC |
- Separation from food, equipment, utensils, linens, and single service
Observation: Toxic spray bottle found with food contact items - bottle was moved. Toxics shall be sep and below food and food contact items.
- Eating, drinking, or using tobacco
Observation: Employee drink found in bottle with food contact items. Use a cup, straw and place on a bottom shelf.
- 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: Walk-in - food in unit roast and gravy both 45-46F. Make table on line dressing and tomatoes 45-48F. Meat make table next to grill - chicken 50F, raw burgers 48F - they have contacted repairman - Food shall be 41F or below.
- Common name-working containers
Observation:Toxic cleaners - degreaser in sanitizer spray bottle -product and bottle were discarded
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01/29/2014 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
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08/20/2013 | Routine |
- Roasts held at a temperature of 130°F or above
Reach-in next to grill is holding raw burgers at 50F, sauteed mushrooms 44F, portioned meat 47F, and chicken at 48F - shall be 41F or below. Food containers were nested ice. Corrected at time of inspection
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08/12/2013 | Routine |
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