No violation noted during this evaluation. | 12/10/2015 | Regular |
No violation noted during this evaluation. | 06/10/2015 | Regular |
No violation noted during this evaluation. | 11/18/2014 | 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 at time of inspection.
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11/13/2014 | Regular |
No violation noted during this evaluation. | 04/15/2014 | 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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09/20/2013 | Routine |
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Discharge from eyes, nose, and mouth
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06/05/2013 | Routine |
- Roasts held at a temperature of 130°F or above
Tall reach-in fridge is holding dressings at 52F, shall be 41F or below. Dressing and cheese were discarded.
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05/20/2013 | Routine |
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