Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation: Clean the exterior of the fryers.
Physical facilities maintained clean: Cleaning frequency, restrictions, and methods Observation: The floor in the kitchen needs additional cleaning especially under the fryers
04/07/2014
Routine
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Mechanical warewashing equipment, hot water sanitizing temperatures
11/07/2013
Routine
Posting of a valid license Corrected at time of inspection
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