- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Do not store raw chicken and raw pork over cooked meats. Foods were moved. Corrected
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation:Do not store raw chicken over raw pork. Raw chicken shall be stored below raw pork. Foods were moved. Corrected
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11/05/2015 | Regular |
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Equipment is not being sanitized in three compartment sink. Corrected
- Common name-working containers
Observation: Sanitizer bottle needs to be labeled. Corrected
- Using a handwashing sink- operation and maintenance
Observation: Cold water is needed at both kitchen handsinks. Corrected
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04/09/2015 | Regular |
No violation noted during this evaluation. | 12/31/2014 | Physical Recheck |
- Handwashing sinks-Numbers, capacities, location, and placement
Observation:Repair handsink on West side of kitchen.
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12/18/2014 | Regular |
- Mechanical warewashing equipment, sanitization pressure
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11/19/2013 | Regular |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Eating, drinking, or using tobacco
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05/15/2013 | Regular |
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Clean filters in hood.
- Roasts held at a temperature of 130°F or above
The cooler room where they hold the food prior to deliveries has an ambient air temp of 54F milk in cooler was 51F. Food is being transferred to walk-in and the repairman was called prior to inspection.
- Hand drying provided
Paper towels are needed at handsink. Corrected at time of inspection
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05/07/2013 | Regular |
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