Blackhawk Bowl & Martini Lounge, 200 E 3rd St, Davenport, IA 52801 - inspection findings and violations

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Business Info

Name: BLACKHAWK BOWL & MARTINI LOUNGE
Address: 200 E 3rd St, Davenport, IA 52801
Phone: 563-484-5955
Total inspections: 8
Last inspection: 12/09/2015
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Inspection findings

Inspection date

Type
  • Hand drying provided
    Observation: Handsink at bar and in kitchen need paper towels.
  • Handwashing cleanser, availability
    Observation: Handsink at bar and in kitchen need soap.
  • Using a handwashing sink- operation and maintenance
    Observation: Bottles sitting in handsink at bar. Keep accessible at all times.
 12/09/2015Regular
No violation noted during this evaluation. 06/04/2015Regular
No violation noted during this evaluation. 06/04/2015Follow Up LOC
  • Hand drying provided
    Observation: paper towels are needed at back handsink. corrected
  • Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
    Observation: Since you had a foodborne illness risk violation you had 6 months to get a certified manager - per our procedures you have an additional 6 months
  • Handwashing cleanser, availability
    Observation: Soap is needed at back handsink.Corrected
  • Restriction-presence and use
    Observation:No pest strip found on handsink - they are not an approved pesticide. Corrected
 11/17/2014Regular
  • Separation from food, equipment, utensils, linens, and single service
    Observation: Do not store cleaners in packets over bag n box pop
 04/21/2014Routine
  • Posting of a valid license
    Corrected at time of inspection
  • Separation from food, equipment, utensils, linens, and single service
    Do not store spray cleaners over beer cooler. Corrected at time of inspection
  • Handwashing cleanser, availability
    Soap is needed at kitchen handsink, soap and paper towels are needed at bar handsink. Corrected at time of inspection
  • Hand drying provided
    Soap is needed at kitchen handsink, soap and paper towels are needed at bar handsink. Corrected at time of inspection
 11/13/2013Routine
  • Fruits and vegetables that are cooked to hot holding are cooked to 135°F
  • 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
  • Shellstock, maintaining identification
  • Clean condition-hands and arms
  • Discharge from eyes, nose, and mouth
 04/01/2013Routine
  • Using a handwashing sink- operation and maintenance
    Items sitting in handsink at bar. Keep sink accessible at all times.
 03/18/2013Routine

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