No violation noted during this evaluation. | 12/16/2015 | Regular |
No violation noted during this evaluation. | 05/15/2015 | Regular |
No violation noted during this evaluation. | 07/28/2014 | Physical Recheck |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The shelves in the walk-in need additional cleaning - there is mold on them
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The interior of the ice machine where the ice comes out needs additional cleaning
- Posting inspection reports
Observation: Both pages of the inspection report shall be posted for the public to see - this was noted on the previous inspection report.
- 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: Baja cheese sauce is 48-52F shall be 41F or below - the sauce shall be stored in the make table or in the reach-in not along side of the unit under the lid. Sauce was changed out and stored properly.
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07/22/2014 | Routine |
- Posting inspection reports
Observation: Inspection report shall be posted for the public to see
- PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding
Observation: Two pans of chili made previously were being reheated in water based hot holding unit - reheat to 165F before placing into holding unit. They are now being reheated on grill.
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02/25/2014 | 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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08/15/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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03/01/2013 | Routine |
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