No violation noted during this evaluation. | 11/20/2015 | Regular |
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: A certified manager is required by May 29, 2015
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04/02/2015 | Physical Recheck |
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: A certified food protection manager is needed since you had a foodborne illness risk factor violation on the May 29, 2014 inspection - you had 6 months to do this and per our procedures we are giving you an additional 6 months which expires on May 29.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Floor and wall behind fryer area needs additional cleaning.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The side of the fryer and the fan cover in the walk-in need cleaning.
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03/10/2015 | Regular |
No violation noted during this evaluation. | 10/10/2014 | Regular |
No violation noted during this evaluation. | 06/16/2014 | Physical Recheck |
- Using a handwashing sink- operation and maintenance
Observation: Handsink in kitchen isn't draining. Call a plumber and fax repair invoice to: 563-326-8774 attn: Lindsay
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05/29/2014 | Routine |
- Mechanical warewashing equipment, hot water sanitizing temperatures
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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11/08/2013 | Routine |
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- 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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04/23/2013 | Routine |
- Roasts held at a temperature of 130°F or above
The walk-in cooler is holding potentially hazardous foods at 48F - chili, beans, enchiladas - repairman has been contacted. The enchiliadas nested in ice on the counter are 47F - nest them farther into the ice. More ice was added.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Place a second date on the prepared food once it comes out of the freezer. Corrected at time of inspection
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04/11/2013 | Routine |
Restaurant representatives - add corrected or new information about Domingas Restaurant, 1525 S Concord St, Davenport, IA 52802 »