Mechanical warewashing equipment, hot water sanitizing temperatures Observation: The temp of the dishmachine rinse cycle is inadequate to properly sanitize
08/05/2015
Regular
No violation noted during this evaluation.
03/09/2015
Regular
Sanitization of food contact surfaces - before use and after cleaning Observation:Dishwasher isn't being used to sanitize dishes after washing and rinsing. Employee was unable to operate unit.
10/09/2014
Regular
No violation noted during this evaluation.
06/10/2014
Routine
Manual warewashing equipment, hot water sanitizing temperatures
Clean condition-hands and arms
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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