- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Stainless steel pans need additional cleaning - re-cleaning started at time of inspection.
- Air drying of equipment and utensils
Observation: Air dry pans before stacking. Corrected
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01/05/2016 | Regular |
No violation noted during this evaluation. | 09/15/2015 | Regular |
No violation noted during this evaluation. | 03/02/2015 | Regular |
No violation noted during this evaluation. | 07/23/2014 | Routine |
No violation noted during this evaluation. | 02/05/2014 | Routine |
- Plumbing system repaired according to law
ALL FLOOR DRAINS HAVE LIQUID TO THE TOP OF THE GRATE. MONITOR AND CALL PLUMBER IF NECCESSARY.
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09/20/2013 | Routine |
- 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
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
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04/23/2013 | Routine |
- Capacity, availability, and pressure of hot and cold water
Cold water shall be available at back handsink - The water is very hot.
- Air drying of equipment and utensils
Pans shall be air dryed before stacking. This violation has been noted on previous inspections.
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04/09/2013 | Routine |
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