No violation noted during this evaluation. | 10/28/2015 | Regular |
No violation noted during this evaluation. | 04/23/2015 | Regular |
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Since you had a foodborne illness violation last inspection you had 6 months to get a certified manager. You now have an additional 6 months to do that.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Tomatoes that were just diced found at room temp. Once cut they have to be kept at 41F or below - they were placed in the fridge. Corrected
- Established procedures for responding to vomiting and diarrheal events
Observation: A procedure/kit is needed for the clean up of vomit and diarrheal events. A guidance document was provided at that previous inspection.
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09/23/2014 | Routine |
- Separation from food, equipment, utensils, linens, and single service
Observation: Do not store chemicals over pop in the back room
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Do not thaw ground beef in standing water - thaw submerged under cold running water
- Handwashing cleanser, availability
Observation:Soap is needed at kitchen handsink
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03/20/2014 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Mechanical warewashing equipment, hot water sanitizing temperatures
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08/23/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- Mechanical warewashing equipment, hot water sanitizing temperatures
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05/02/2013 | Routine |
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