Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation: Walls in kitchen dirty.
PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control Observation: Sausages and potatoes in hot holding unit only 97 degrees, food shall be hot held at 135 degrees or above.
09/11/2015
Follow Up LOC
Sanitization methods - hot water, chemical Observation:Dishes are hand washed at handsink and air dried. You must wash, rinse, and sanitize all dishes.
Using a handwashing sink- operation and maintenance Observation:Do not use handsink to clean dishes
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 in kitchen is 50 deg F. Move tall objects that are blocking airflow from the top shelf and place lower in the unit.
11/06/2014
Regular
Using a handwashing sink- operation and maintenance Remove dishes from handsink and place in dishmachine. Clean handsink prior to removing dishes from dishmachine. Corrected.
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