- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: Thermometers are needed in all reach-in coolers (near front where they are easy to read).
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06/03/2015 | Regular |
No violation noted during this evaluation. | 10/22/2014 | Follow Up LOC |
- Established procedures for responding to vomiting and diarrheal events
Observation: A procedure is needed for the clean up of vomit and diarrheal events.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Do not store raw marinated chicken over raw pork to prevent against possible cross contamination. Corrected
- Restriction-presence and use
Observation: Raid shall not be in establishment. Corrected
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10/07/2014 | Regular |
No violation noted during this evaluation. | 05/30/2014 | Physical Recheck |
- Using a handwashing sink- operation and maintenance
Observation: Hot water shall be available at kitchen handsink
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: The floor in the fryer area need additional cleaning
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Filters need additional cleaning
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05/22/2014 | Routine |
- Roasts held at a temperature of 130°F or above
Roast beef on front line shall be nested further into ice to keep a temp of 41F or below, temp is 50F. More ice was added. Corrected at time of inspection
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10/09/2013 | 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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06/14/2013 | Routine |
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