No violation noted during this evaluation. | 01/06/2016 | Regular |
No violation noted during this evaluation. | 10/22/2015 | Regular |
No violation noted during this evaluation. | 11/26/2014 | Follow Up LOC |
- Established procedures for responding to vomiting and diarrheal events
Observation: A procedure/kit is needed for the clean up of vomit and diarrheal events. Procedure was provided
|
11/13/2014 | Regular |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Manual warewashing equipment, hot water sanitizing temperatures
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11/18/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Shellstock, maintaining identification
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05/23/2013 | Routine |
- Reportable symptoms, diagnosis, past illness, and history of exposure.
Utilize the employee reporting agreement to ensure that employees are reporting illnesses to the manager.
|
05/02/2013 | Routine |
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