No violation noted during this evaluation. | 11/18/2015 | Physical Recheck |
- When to wash
Observation: Employee shall wash hands after coming in after smoking. Corrected
- 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: Reach-in on back line is holding burgers etc at 51F (your thermometer in the unit is reading 51F) - food just put in unit was placed in another unit - other food will be discarded. Unit was turned down - if this does not work a repairman will be contacted.
- PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding
Observation: Soups 94F and au jus 112F - both in waterbased hot holidng unit. Food shall be reheated to 165F before placing into hot holding unit. Food was put on grill to reheat. Corrected
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Do not thaw packaged meats at room temp- food was placed in reach-in. Corrected
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11/04/2015 | Regular |
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Do not store cooked meatballs with raw meat in cooler to protect against possible cross contamination. Corrected
- Using a handwashing sink- operation and maintenance
Observation: Cold water is needed at kitchen handsink. Corrected
- 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: Tzaziki sauce in reach-in 47-48F - shall be 41F or below. Temp was turned down. Corrected
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05/28/2015 | Regular |
No violation noted during this evaluation. | 12/01/2014 | Regular |
No violation noted during this evaluation. | 06/10/2014 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Mechanical warewashing equipment, hot water sanitizing temperatures
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11/21/2013 | Routine |
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Do not store the raw ground beef over the raw whole cuts of meat to prevent against possible cross contamination. Raw ground should be stored below the raw whole cuts and above raw chicken. Meat was moved.
- Roasts held at a temperature of 130°F or above
Reach-in across from grill is holding tzatziki sauce at 46F, shall be 41F or below. The unit was not set at the right temp so it was turned down. Corrected at time of inspection
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05/21/2013 | Routine |
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