- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Some items in 3-door cooler are not date marked.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Clean inside of keg coolers.
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12/18/2015 | Regular |
| No violation noted during this evaluation. | 11/14/2014 | Physical Recheck |
- Storage of clean equipment and utensils
Observation: Store roasters and other equipment off of the floor.
- Established procedures for responding to vomiting and diarrheal events
Observation: A kit/procedure is needed for the clean up of vomit and diarrheal events. procedure was given at time of inspection.
- Foods are cooled using appropriate methods
Observation: When cooling foods, use shallow pans, ice baths, chill paddles - do not cool foods packed into a roaster with the lid closed. Food was discarded
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The following need additional cleaning - the can opener, interior of ice machine, hamburger patty press, slicer.
- Storage of clean linens, single-service, and single use articles
Observation: Store your styrofoam cups, plates off of the floor.
- Separation from food, equipment, utensils, linens, and single service
Observation: Sternos found in two areas of the kitchen with cups and bowls. toxics shall be separate and below food and food contact items.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The following need additional cleaning - the sides of the fryers and the lower shelf under the prep table.
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Observation: Roaster of what appears to be pulled pork found in the walk-in at 67F - you have 2 hrs to cool food to 70F and then an additional 4 hrs to cool it down to 41F- the product has been there since yesterday. Food is being discarded.
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11/05/2014 | Regular |
- Storage of clean linens, single-service, and single use articles
Observation: Cover up the plasticware in storage downstairs
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04/22/2014 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
CLEAN THE POP WAND HOLDER ON THE SOUTH SIDE OF THE BAR.
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10/25/2013 | Routine |
- Eating, drinking, or using tobacco
- 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
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
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05/16/2013 | Routine |
- Sanitization of food contact surfaces - before use and after cleaning
Concentration of sanitizer is inadequate to properly sanitize
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05/13/2013 | Routine |
- Sanitization of food contact surfaces - before use and after cleaning
Concentration of sanitizer is inadequate to properly sanitize in dishmachine.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Large containers of cole slaw dressing and buttermilk dressing out of date by 4 months. Products were discarded. Corrected at time of inspection
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04/29/2013 | Routine |
Restaurant representatives - add corrected or new information about Davenport Elks Lodge #298, 4400 W Central Park Ave, Davenport, IA 52804 »