No violation noted during this evaluation. | 10/22/2015 | Regular |
No violation noted during this evaluation. | 02/09/2015 | Regular |
No violation noted during this evaluation. | 07/09/2014 | Follow Up LOC |
- 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: East side line reach-in is holding potentially hazardous foods at 45-46F - shall be 41F or below. Repairman has been contacted.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: Thermometers are needed in a couple of refrigeration units. Corrected
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07/07/2014 | Routine |
No violation noted during this evaluation. | 02/12/2014 | Routine |
- 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
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
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07/24/2013 | Routine |
- Roasts held at a temperature of 130°F or above
Front make tables are still holding potentially hazardous foods at 43-53F - shall be 41F or below. Refrigeration repairman is on site for anthter issue and he will look at it. Please contact me with findings.
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07/22/2013 | Routine |
- Food temperature measuring devices are provided and readily accessible
Thermometers are needed in both make table reach-ins.
- Posting of a valid license
- Roasts held at a temperature of 130°F or above
Both sandwich make tables are holding potentially hazardous foods at 52-63F including sliced tomatoes, pico, blue cheese, cheese ( not being held as time as a public health control) guacamole. The potentially hazardous foods at a proper temp are sliced tomatoes and blue cheese on the east side line. Other foods will be discarded and new pans will be iced. Manager will remove the barrier from the interior of the reach-in to try and obtain the right temp, if this does not work contact a repairman.
- Hand drying provided
Paper towels are needed at drive thru handsink. Corrected at time of inspection
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07/16/2013 | Routine |
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Burger cook touching raw patties & then touching spatula & grill press. Wash hands after touching raw patties or only touch patties with one hand & touch spatula/grill press with other hand - corrected.
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03/15/2013 | Routine |
Restaurant representatives - add corrected or new information about Wendy's, 2955 E 53rd St, Davenport, IA 52807 »