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:Refrigerator holding at 50 deg F.
12/21/2015
Regular
No violation noted during this evaluation.
05/20/2015
Regular
No violation noted during this evaluation.
11/06/2014
Regular
No violation noted during this evaluation.
05/19/2014
Routine
Mechanical warewashing equipment, hot water sanitizing temperatures
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Clean condition-hands and arms
10/08/2013
Routine
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Mechanical warewashing equipment, hot water sanitizing temperatures
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