Designated areas for employees use of designated areas by employees
Frozen PHF/TCS foods are properly slacked and thawed Observation: Do not thaw cooked chicken in cold standing water - temp was 56F. Thaw in submerged in cold running water. Corrected
09/08/2014
Routine
No violation noted during this evaluation.
04/22/2014
Routine
Roasts held at a temperature of 130°F or above Sliced tomatoes 51F and yogurt 55F, nest into ice to keep the topping bar at at proper temp of 41F. Food was put into ice to correct. Corrected at time of inspection
11/25/2013
Routine
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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