- 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: Display case is holding meats and salads at 46F - shall be 41F or below. A&A refrigeration was contacted
- Separation from food, equipment, utensils, linens, and single service
Observation: In backroom do not store toxics over food equipment - corrected
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12/30/2015 | Regular |
No violation noted during this evaluation. | 06/17/2015 | Regular |
- Using a handwashing sink- operation and maintenance
Observation: Shirt over handsink by 3-compartment sink. Keep accessible at all times.
- 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: Cole slaw at 50F.
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11/10/2014 | Regular |
No violation noted during this evaluation. | 05/12/2014 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
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09/24/2013 | Routine |
- Roasts held at a temperature of 130°F or above
Make table to holding cut meats 43-47F, tomatoes 48F, and sprouts 50F, and glass door reach-in has chicken salad 48F, salami 49F, and ham at 44F - all shall be 41F - repairman has been contacted.
- Food temperature measuring devices are provided and readily accessible
Thermometers are needed in some refrigeration units.
- 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
Pork put in cooler this morning is 83F - you have 2 hrs to bring the temp down from 135F -70F and if that is accomplished you have an additional 4 hrs to bring temp down to 41F - it has been over 6 hrs - food shall be discarded. Corrected on-site
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09/17/2013 | Routine |
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
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05/17/2013 | Routine |
- Plumbing system repaired according to law
INSTALL NEW FAUCET SO HOT WATER DOESN'T LEAK
- equipment food contact surfaces and utensils clean to sight and touch.
CLEAN TRACKS AND INSIDE BOTTOM OF REACH IN NEAR POP MACHINE. LOOK AT REPLACING DISPLAY COOLER FOR MEATS DUE TO METAL SHAVINGS CREATED BY OPENING/SHUTTING DOOR.
- Cleanability of floors, walls, and ceilings
CLEAN FLOOR IN RESTROOM. FIX HOLES IN WALL ABOVE PREP TABLE NEAR SLICER.
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05/03/2013 | Routine |
Restaurant representatives - add corrected or new information about Village Corner Deli, 1030 Mound St, Davenport, IA 52803 »