- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Clean seperator plate in ice machine and bottom (interior) of keg cooler.
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11/12/2015 | Regular |
No violation noted during this evaluation. | 05/26/2015 | 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: The cut/torn lettuce on top of well in reach-in was 58F - shall be 41F or below - lettuce was placed in reach-in. Corrected.
- Cleaning procedure
Observation: Do not use common towel to dry hands - use paper towels which are provided.
- Established procedures for responding to vomiting and diarrheal events
Observation: A procedure/kit is needed for clean up of vomit and diarrheal events.
- Where to wash
Observation: Do not wash hands in three compartment sink, wash in handsink. Corrected
- Ice used as exterior coolant not used as a food
Observation: Ice used for cooling beer bottles shall not be used for drinks
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09/17/2014 | Routine |
- 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: The small reach-in is holding dressing etc at 45F - shall be 41F or below. The unit was turmed down and the compressor was cleaned out.
- PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding
Observation: Chili in crockpot is 101F - reheat to 165F before placing into crockpot. Crockpots do not reheat fast enough.
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04/22/2014 | Routine |
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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09/18/2013 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
Clean seperator plate in ice machine.
- Handwashing cleanser, availability
Soap needed at bar handsink and in restrooms.
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09/04/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
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05/28/2013 | Routine |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
The downstairs has moisture and some moldy from the recent rain - it shall be cleaned up.
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05/16/2013 | Routine |
Restaurant representatives - add corrected or new information about Firehouse Bar & Grill, 2006 Hickory Grove Rd, Davenport, IA 52804 »