- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Observed dishes being washed and sanitized, but not rinsed. Wash, rinse and sanitize dishes.
- Eating, drinking, or using tobacco
Observation: Two personal drinks (no lid or straw) sitting on prep table.
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12/09/2015 | Regular |
- Protecting food from environmental contamination
Observation: Ice scoop buried in ice (bar ice machine).
- Food temperature measuring devices are provided and readily accessible
Observation: Provide thermometers in all coolers and make sure they are near front so they are easy to access and read.
- 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: Food in top of prep table closest to grill) at 45-54F. Switch to stainless steel containers to help maintain 41F or lower.
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05/26/2015 | Regular |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Sides of the grill and fryers need additional cleaning. Corrected
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Filters need additional cleaning. Corrected
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11/25/2014 | Physical Recheck |
- Eating, drinking, or using tobacco
Observation: Employee drinks shall be stored covered and on a bottom shelf. Corrected
- 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: Thermometer is needed in glass door reach-in.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Filters in hood need additional cleaning
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: Change out your breading containers more frequently.
- Established procedures for responding to vomiting and diarrheal events
Observation: Procedure/kit is needed for the clean up of vomit and diarrheal events. procedure was provided at time of inspection.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Clean sides of fryer and grill.
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11/17/2014 | Regular |
| No violation noted during this evaluation. | 06/10/2014 | Physical Recheck |
- Common name-working containers
Observation: Label 2 toxic spray bottles
- 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 kitchen reach-ins
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Datemark ready-to-eat potentially hazardous foods such as dips, soups, dressings that can not be used in 24 hrs.
- Handwashing cleanser, availability
Observation: Women's restroom handsinks have clogged soap dispensers.
- Eating, drinking, or using tobacco
Observation: Protein drink or any other employee drink shall be on a bottom shelf.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Slicer needs additional cleaning.
- 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: Interior of reach-in kitchen is holding food at 47-51F - shall be 41F or below. Potentially hazardous foods were discarded.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Clean the floors and walls in kitchen under line equipment
- Bare hand contact with ready to eat foods
Observation: Lemons, limes etc for drinks shall not be touched with barehands - foods were discarded
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Clean lower shelves in kitchen.
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06/04/2014 | Routine |
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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12/03/2013 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
Clean interior of reach-ins -both refrigerated and freezer, Foil shall not be on rack in kitchen it is not smooth, durable and easily cleanable. --Cleam racks next to grill area.
- Multiuse food contact surfaces are cleanable
Clean interior of reach-ins -both refrigerated and freezer, Foil shall not be on rack in kitchen it is not smooth, durable and easily cleanable.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
In reach-ins do not store raw meat over mushrooms and raw chicken shall not be over raw fish. Downstairs do not store raw chicken over ready-to-eat foods. Corrected at time of inspection
- Bare hand contact with ready to eat foods
There is no barehands contact allowed with ready-to-eat foods such as garnishes for drinks .
- Food storage - preventing contamination from the premises
Cover bulk foods in storage downstairs. Store bags of breading and onions off of the floor downstairs. Sift breading on line or store in fridge. Once you have food debris in it it can support growth and possibly make someone ill. Breading was discarded and food was covered and placed off of the floor. Use a scoop to dispense gumbo downstairs and hot a plastic cup. Do not thaw shrimp in standing water. Use an ice scoop to dispense ice behind bar and not the plastic drink cup.
- Common name-working containers
Label toxic spray bottles in kitchen and do not store cleaners over liners for baskets or over crackers.
- Food temperature measuring devices are provided and readily accessible
Thermometers are needed in some reach-ins in kitchen.
- Hand drying provided
Kitchen handsink needs cleaning. Soap and paper towels are needed at bar handsink.
- Handwashing cleanser, availability
Kitchen handsink needs cleaning. Soap and paper towels are needed at bar handsink.
- Using a handwashing sink- operation and maintenance
Kitchen handsink needs cleaning. Soap and paper towels are needed at bar handsink.
- The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease.
Person in charge shall have a knowledge of food code and regulations.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Filters and ansul system need cleaning.
- Frozen PHF/TCS foods are properly slacked and thawed
Cover bulk foods in storage downstairs. Store bags of breading and onions off of the floor downstairs. Sift breading on line or store in fridge. Once you have food debris in it it can support growth and possibly make someone ill. Breading was discarded and food was covered and placed off of the floor. Use a scoop to dispense gumbo downstairs and hot a plastic cup. Do not thaw shrimp in standing water. Use an ice scoop to dispense ice behind bar and not the plastic drink cup.
- Eating, drinking, or using tobacco
Employee drinks shall be stored on a lower shelf, covered and use a straw. Corrected at time of inspection
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Datemark gumbo and portioned beans and rice and portioned cheeses.
- Separation from food, equipment, utensils, linens, and single service
Label toxic spray bottles in kitchen and do not store cleaners over liners for baskets or over crackers.
- Miscellaneous sources of contamination
Cover bulk foods in storage downstairs. Store bags of breading and onions off of the floor downstairs. Sift breading on line or store in fridge. Once you have food debris in it it can support growth and possibly make someone ill. Breading was discarded and food was covered and placed off of the floor. Use a scoop to dispense gumbo downstairs and hot a plastic cup. Do not thaw shrimp in standing water. Use an ice scoop to dispense ice behind bar and not the plastic drink cup.
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11/25/2013 | Routine |
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
- 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
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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06/19/2013 | Routine |
- Food temperature measuring devices are provided and readily accessible
Provide thermometers in all coolers. Be sure they are placed in an easy accessible spot.
- Roasts held at a temperature of 130°F or above
Food in top of prep tables at 50-55F. Keep lids closed as much as possible to maintain 41F or lower.
- Hand drying provided
Paper towels needed at handsink in kitchen. Keep handsink at main bar accessible at all times (cutting board sitting in it).
- equipment food contact surfaces and utensils clean to sight and touch.
Clean pop gun and holder (near front door) at main bar.
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06/05/2013 | Routine |
Restaurant representatives - add corrected or new information about Barrel House 211, 211 E 2nd St, Davenport, IA 52801 »