Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation: Clean fan covers in walk-in cooler.
Hand drying provided Observation: Handsink on service line (near kitchen) needs paper towels
04/24/2015
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: Portioned cups of lettuce and sliced tomato on sub line on the top row are 50-52F - bottom layer is 41F - they will go to only one layer of cups to maintain the correct temp
Frozen PHF/TCS foods are properly slacked and thawed Observation: When thawing packages of lunchmeat do not just have them in the sink have submerged in running water - they need to be completely submerged. Corrected
09/03/2014
Routine
No violation noted during this evaluation.
03/25/2014
Routine
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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