Firehouse Bar & Grill, 2006 Hickory Grove Rd, Davenport, IA 52804 - inspection findings and violations

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Business Info

Name: FIREHOUSE BAR & GRILL
Address: 2006 Hickory Grove Rd, Davenport, IA 52804
Phone: 563-324-4394
Total inspections: 8
Last inspection: 11/12/2015
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Inspection findings

Inspection date

Type
  • equipment food contact surfaces and utensils clean to sight and touch.
    Observation: Clean seperator plate in ice machine and bottom (interior) of keg cooler.
 11/12/2015Regular
No violation noted during this evaluation. 05/26/2015Regular
  • 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: The cut/torn lettuce on top of well in reach-in was 58F - shall be 41F or below - lettuce was placed in reach-in. Corrected.
  • Cleaning procedure
    Observation: Do not use common towel to dry hands - use paper towels which are provided.
  • Established procedures for responding to vomiting and diarrheal events
    Observation: A procedure/kit is needed for clean up of vomit and diarrheal events.
  • Where to wash
    Observation: Do not wash hands in three compartment sink, wash in handsink. Corrected
  • Ice used as exterior coolant not used as a food
    Observation: Ice used for cooling beer bottles shall not be used for drinks
 09/17/2014Routine
  • 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: The small reach-in is holding dressing etc at 45F - shall be 41F or below. The unit was turmed down and the compressor was cleaned out.
  • PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding
    Observation: Chili in crockpot is 101F - reheat to 165F before placing into crockpot. Crockpots do not reheat fast enough.
 04/22/2014Routine
  • Clean condition-hands and arms
  • Discharge from eyes, nose, and mouth
  • Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
  • Eating, drinking, or using tobacco
  • Shellstock, maintaining identification
  • Fruits and vegetables that are cooked to hot holding are cooked to 135°F
 09/18/2013Routine
  • equipment food contact surfaces and utensils clean to sight and touch.
    Clean seperator plate in ice machine.
  • Handwashing cleanser, availability
    Soap needed at bar handsink and in restrooms.
 09/04/2013Routine
  • 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
  • Eating, drinking, or using tobacco
  • Discharge from eyes, nose, and mouth
  • Clean condition-hands and arms
 05/28/2013Routine
  • Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
    The downstairs has moisture and some moldy from the recent rain - it shall be cleaned up.
 05/16/2013Routine

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