No violation noted during this evaluation. | 11/05/2015 | Regular |
No violation noted during this evaluation. | 03/27/2015 | Physical Recheck |
- Posting of a valid license
Observation: Need copy of license.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Dishmachine sanitizer concentration at 10ppm.
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03/24/2015 | Regular |
No violation noted during this evaluation. | 09/15/2014 | Physical Recheck |
- Separation from food, equipment, utensils, linens, and single service
Observation: Medicine shall not be stored with single service cups. Corrected
- Physical facilities maintained in good repair
Observation: Floor needs repair in kitchen
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Floor needs cleaning in fryer area.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: INterior of freezer reach-in and pans with labels and area next to microwave where tongs are stored need additional cleaning.
- When to wash
Observation: After employee takes out garbage he shall wash hands before putting away clean dishes. Corrected
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The following need additional cleaning - the handle on line reach-in, the side of the freezer reach-in, and the bottom fronts of the line reach-ins.
- Eating, drinking, or using tobacco
Observation: Employee drink bottle observed over food contact surface. Use a cup, straw and lid and place on a bottom shelf. Corrected
- Established procedures for responding to vomiting and diarrheal events
Observation: A procedure is needed for the clean up of vomit and diarrheal events
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
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08/13/2014 | Routine |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Handles on reach-ins need cleaning.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The can opener, labels on pans, and interior of non working reach-in need cleaning.
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02/18/2014 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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10/24/2013 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
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04/05/2013 | Routine |
- Cleanability of floors, walls, and ceilings
Patch hole in wall across from walk-in freezer. Continue to replace floor tiles when they break (dishmachine area).
- Plumbing system repaired according to law
Pre-rinse nozzle by dishmachine is leaking. Repair.
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03/22/2013 | Routine |
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