- Miscellaneous sources of contamination
Observation: Employee coats and bags around food prep area. Employees shall keep personal belongings in designated non-food prep areas.
- Handwashing cleanser, availability
Observation: No soap provided at hand sink at the bar. Corrected.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: White fish and raw shrimp being thawed together with cooked lobster. Cooked and uncooked products shall be kept separated at all time. Products also thawed above water. Products shall be thawed while completely submerged in flowing water.
- Using a handwashing sink- operation and maintenance
Observation: Hand sink blocked by cart. Hand washing sink shall be accessible at all times.
- When to wash
Observation: Employee compacted trash with hands, then proceeded to blow nose and did not wash hands before continuing with work. Corrected.
- Hand drying provided
Observation: No paper towels provided at hand sink at the bar. Corrected.
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02/11/2016 | Regular |
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Dishmachine in bar area not sanitizing (no concentration detected on test strip).
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11/30/2015 | Regular |
- Sanitization of food contact surfaces - before use and after cleaning
Observation: Utensils stored in sanitizer bucket with wiping clothes. Pans stacked before they are completely dried.
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03/26/2015 | Regular |
| No violation noted during this evaluation. | 08/21/2014 | Follow Up LOC |
- Eating, drinking, or using tobacco
Observation: Employee drinks observed on food prep surface - store employee drinks covered, use a straw and place on a bottom shelf.
- Miscellaneous sources of contamination
Observation: Do not wear your apron out of the kitchen - observed employees wearing aprons on breaks outside. Do not put clipboard on bread slicer. Corrected
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The following need additional cleaning - can opener, large mixer, knives in rack, and slicer, interior of ice machine and ice scoop holder. Corrected
- Separation from food, equipment, utensils, linens, and single service
Observation: Two spray cleaners and propane tank found with food and food contact surfaces. Corrected
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:The following need cleaning - handles on the reach-ins. Corrected
- Established procedures for responding to vomiting and diarrheal events
Observation:A procedure is needed for the clean up of vomit and diarrheal events.
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08/04/2014 | Routine |
- Air drying of equipment and utensils
Observation:Air dry pans before stacking and do not towel dry
- Miscellaneous sources of contamination
Observation: Cover chocolate in storage.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Can opener and pans need additional cleaning. There is a label residue on them
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02/27/2014 | Routine |
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Clean condition-hands and arms
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08/20/2013 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
Clean the can opener, mixer, refrigerated drawer units, scoop for bulk foods, interior of ice machine, lids in stainless steel container. --Clean the racks in the walk-in, some racks in kitchen, stainless steel container used to store lids.
- Hand drying provided
Paper towels are needed at back handsink and paper towels and soap at bar handsink.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Do not store raw pork over cappola and proscutto. Corrected at time of inspection
- Handwashing cleanser, availability
Paper towels are needed at back handsink and paper towels and soap at bar handsink.
- Roasts held at a temperature of 130°F or above
Lemon basil butter 109F, soups 116F and 117F in waterbased hot holding units. Shall be 135F or above. Food was reheated to 165F. Corrected at time of inspection
- Cleanability of floors, walls, and ceilings
Clean floor under line.
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08/13/2013 | Routine |
- Roasts held at a temperature of 130°F or above
Peppers on prep table in back kitchen at 44-46F. Lower thermostat or do not stack the product above the sides of the container. Corrected.
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06/07/2013 | Routine |
Restaurant representatives - add corrected or new information about Biaggi's, 5195 Utica Ridge Rd, Davenport, IA 52807 »