- Hand drying provided
Observation: Paper towels are needed at bar handsink. Corrected
- Eating, drinking, or using tobacco
Observation:Employee drinks shall be covered, use a straw and on a lower shelf. Corrected
- Handwashing cleanser, availability
Observation: Soap is needed at bar handsink - corrected
- Food storage containers identified with common name of food
Observation: In kitchen label squirt bottles of oil, water etc - corrected
- In-use utensils, between-use storage
Observation: Do not store scoop in standing water - store clean and dry, in the food, or on a clean surface as long as you wash, rinse and sanitize it every hrs. Corrected
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11/10/2015 | Regular |
- Food storage, prohibited areas
Observation: Do not store pancake mix, rice, potatoes etc on the floor. Corrected
- Storage of clean linens, single-service, and single use articles
Observation:Store plastic forks off of the floor. Corrected
- Hand drying provided
Observation: Paper towels are needed at the kitchen handsink. Corrected
- 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: Sprouts in fridge 53F, shall be 41F or below. They store in water from tap - they will use ice to help keep them cold. The cut cabbage on counter 65F - it is considered to be a leafy green - keep refrigerated at 41F - food was put away.
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04/28/2015 | Regular |
- Sanitization of food contact surfaces - before use and after cleaning
Observation:Automatic sanitizer dispenser isn't hooked to any sanitizer. Educated employee on use of bleach and provided test strips.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation:Raw chicken above bacon and lunch meat in walk in.
- Miscellaneous sources of contamination
Observation:Napkins, plates, and other food items stored on floor. Must be 6 inches off floor.
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12/10/2014 | Regular |
No violation noted during this evaluation. | 06/10/2014 | Routine |
- Mechanical warewashing equipment, hot water sanitizing temperatures
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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11/08/2013 | 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
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
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05/13/2013 | Routine |
Restaurant representatives - add corrected or new information about Roadrunners, 3803 Rockingham Rd, Davenport, IA 52802 »