Storage of clean linens, single-service, and single use articles Observation: Some to go containers need to be stored upside down to prevent contamination.
12/30/2015
Regular
No violation noted during this evaluation.
06/17/2015
Regular
No violation noted during this evaluation.
11/17/2014
Regular
Frozen PHF/TCS foods are properly slacked and thawed Observation: Thawing food in standing water - must be under cold running water.
Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet. Observation: Rod hangs down from faucet on handsink. Rod has to be pushed in and held to allow water to come out. Water splashes on clean dishes on rack. Remove rod portion of handsink.
06/03/2014
Routine
Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours 4 large pans of beans cooked yesterday in walk-in 53F, 2 large pans of enchillada meat cooked yesterday in walk-in 48-51F - food shall be cooled within 6 hrs - you have 2 hrs to get food from 135F-70F - if this is accomplished you baave an additional 4 hrs to bring the food to 41F - foods were discarded. Corrected on-site
11/22/2013
Routine
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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