- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Clean seperator plate in ice machine.
- Common name-working containers
Observation: Spray bottles in kitchen and bar are not labeled with contents.
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12/09/2015 | Regular |
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Raw chicken in bag sitting on shelf above whole fish and hamburger patties.
- Protecting food from environmental contamination
Observation: Bag of onions sitting on floor by walk-in cooler
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: Thermometers needed in reach-in coolers.
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06/03/2015 | Regular |
| No violation noted during this evaluation. | 09/05/2014 | Follow Up LOC |
- Food storage containers identified with common name of food
Observation: Label squirt bottles of oil, vinegar etc Corrected
- Separation from food, equipment, utensils, linens, and single service
Observation: Do not store the sternos over the mints downstairs. Corrected
- Established procedures for responding to vomiting and diarrheal events
Observation: procedure is needed for the clean up of vomit and diarrheal events.
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08/14/2014 | Routine |
| No violation noted during this evaluation. | 04/18/2014 | Physical Recheck |
- 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: Three stainless steel pans of cooked pork in walk-in dated 4/14 were 48-50F - you have 6 hrs in which to cool food down to 41F - food was discarded.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Do not store raw ground beef on same tray as raw whole cuts to prevent against possible cross contamination
- Food storage - preventing contamination from the premises
Observation: Store the box of food and stainless steel pan of food off of the floor in the walk-in.
- 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 interior of the reach-in next to the pass thru is holding mac and cheese and sour cream at 45-46F. The walk-in is holding potentially hazardous foods at 44-45F - both shall be 41F or below. Repairman is being contacted.
- 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 fryer and the grill and the rack next to the fryers.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The following need additional cleaning - slicer, can opener and interior of downstairs ice machine
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04/15/2014 | Routine |
- Food temperature measuring devices are provided and readily accessible
Thermometers are needed in refrigeration units. Corrected at time of inspection
- Food storage containers identified with common name of food
Label squirt bottles of oil, water etc. Corrected at time of inspection
- Separation from food, equipment, utensils, linens, and single service
Do not store sanitizer over plastic wrap in storage. Corrected at time of inspection
- Roasts held at a temperature of 130°F or above
Reach-in with next to wall across from line is holding chicken wings at 44F and pork and beans at 45F - shall be 41F or below. Unit was turned down. Corrected at time of inspection
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11/25/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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06/11/2013 | Routine |
Restaurant representatives - add corrected or new information about Front Street Brewery, 208 E River Dr, Davenport, IA 52801 »