- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Blue cheese was dated for 1 month. It is a soft cheese and shall be dated for 7 days. Product was properly dated.Corrected
- Miscellaneous sources of contamination
Observation:Do not nest one container of meat in another without a barrier. Corrected. Use tongs for chips for sampling. They will purchase some.
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: The hot holding unit for chicken is holding product at 129-133F - shall be 135F or above. The unit had blown a fuse and was repaired this morning. The gauge was adjusted to hold a proper temp. Corrected
- 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: Guacamole available for sampling is 48F - the ice underneath has melted- product was pulled. When sampling ice will be checked regularly.
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09/25/2015 | Regular |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: The cooked chicken on display if not used in 24 hrs shall be date marked. Corrected
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05/19/2015 | Non Illness Complaint |
- When to wash
Observation:Employee observed using sanitizing towel and then going to raw meat. Corrected
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02/17/2015 | Regular |
- Miscellaneous sources of contamination
Observation:Do not use tape to hold magnet on the saw door.
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10/17/2014 | Regular |
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation:Raw beef fajita meat stored above raw fish in display cooler.
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02/19/2014 | Routine |
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation:Raw beef fajita meat stored above raw fish in display cooler.
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02/19/2014 | 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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08/28/2013 | Routine |
- Mechanical warewashing equipment, sanitization pressure
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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08/28/2013 | Routine |
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