Sanitization methods - hot water, chemical Observation: Shot glasses shall not be washed in handsink - they shall be washed, rinsed and sanitized in three compartment sink. Corrected
Using a handwashing sink- operation and maintenance Observation: In the back warewashing area the handsink shall not be covered with trays - it shall be accessible at all times. Corrected
Hand drying provided Observation: Paper towels are needed at front handsink. Corrected
Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods Observation: Do not store raw bacon over cheese and tomatoes in reach-in. Food items were moved. Corrected
10/19/2015
Regular
No violation noted during this evaluation.
04/13/2015
Regular
No violation noted during this evaluation.
11/24/2014
Regular
No violation noted during this evaluation.
02/06/2014
Routine
Clean condition-hands and arms
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
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