EL FOGON MEXICAN BAR & GRILL

4590 WYNDHAM DR, BETTENDORF, IA, 52722

14 cited findings

Most recent inspection

Date: November 7, 2025
Type: Routine
Result: Not reported
Risk category: Not reported
Cited findings: 14
Jurisdiction: Scott County (Davenport)
Source risk checklist count: 6
Good Retail Practices findings: 8

Published report comment

Conducted routine inspection of facility today. Facility has an active Certified Food Protection Manager on staff, an Employee Reporting Agreement Policy in place, and a written, established procedure available for responding to the clean-up of bodily fluids. A physical re-inspection will occur on or after 11/12/2025 to follow up on out of compliance items. Long Term Corrective Action Item #15: Kitchen manager agreed to provide retraining to staff regarding proper storage of raw products according to required internal cooking temperatures. Manager has visual reminders displayed on the cooler doors using magnets provided by SCHD. Item #16: Kitchen manager agreed to have staff include the large can opener and vegetable dicer on their daily cleaning checklist to ensure that these food contact surfaces are being properly washed, rinsed, and sanitized following use. Item #20: Kitchen manager will purchase new thin tip probe thermometers and will provide retraining to staff on proper cooling methods of cooked products to ensure that products cool from 135* to 70*F within 2 hours and from 70*-41*F in 4 hours. Kitchen manager will retrain on methods such as pan size, venting product, and not stacking actively cooling products. Item #22: Kitchen manager will provide retraining to staff on how to take internal temperatures of food products to ensure that TCS items are held at 41*F or below at all times while in storage. Item #28: Kitchen manager will provide retraining to staff regarding proper storage of chemicals throughout the establishment to ensure that items are properly stored away from food, equipment, utensils, and single service items. Follow-up will be completed on or after 11/10/2025 by Physical Recheck.

Violations (14)

3-302.11(A)(1)CriticalRepeat
Iowa food code item 15 (Risk Factors)
Observation: In the sliding cooler on the cook line, observed pan of raw chicken being stored above packages of lettuce, ready-to-eat imitation crab, and french fries. In the double door stainless steel reach-in cooler along the back wall of the kitchen, observed a container of raw chicken being stored above containers of pico de gallo. Corrected by: relocating containers of raw chicken to areas separated from ready-to-eat food products, and stored according to required internal cooking temperatures. Several boxes of raw meat products got delivered today and were observed being stored on stop of kegs in the walk-in cooler. Discussed with manager that these need to be stored in a manner to prevent potential cross contamination.
Risk Factors | P | Item 15
4-601.11(A)CriticalCorrected on site
Iowa food code item 16 (Risk Factors)
Observation: The blade on the large can opener was observed with a build up of dried food debris. The blade on the vegetable dicer was observed with several pieces of dried leftover onion. One bin holding clean utensils on the dish rack in the kitchen was observed with a build up of crumbs and dried food debris. Corrected by: washing, rinsing, and sanitizing can opener blade, vegetable dicer, and bin with utensils.
Risk Factors | PF | Item 16
3-501.14(A)CriticalCorrected on site
Iowa food code item 20 (Risk Factors)
Observation: Five pans of ground beef cooked the previous day was observed cooling in the walk-in cooler at temperatures between 44*-46*F. Products did not cool down to the required 41*F or below within the allowed 6 hour timeframe. Corrected by: voluntarily discarding improperly cooled product.
Risk Factors | P | Item 20
3-501.16(A)(2)CriticalRepeat
Iowa food code item 22 (Risk Factors)
Observation: Raw meat products observed in the low boy refrigerated drawer units were observed cold holding between 43*-44*F. Unit's thermostat was adjusted to a colder temperature setting and rechecked. Products located in the back of the refrigerated drawers were observed between 38*-41*F. Products in the front of the refrigerated drawers were observed between 43*-44*F. Products were relocated to the walk-in cooler for rapid cooling. Owner contacted refrigeration company for service.
Risk Factors | P | Item 22
3-501.18CriticalCorrected on site
Iowa food code item 23 (Risk Factors)
Observation: Three pans of cooked chicken dated 10/31/25 and two pans of cooked beef dated 10/30/25 were observed being held in the walk-in cooler. Products were held beyond the allowed 7-day timeframe. Corrected by: voluntarily discarding expired products.
Risk Factors | P | Item 23
7-201.11CriticalCorrected on site
Iowa food code item 28 (Risk Factors)
Observation: One bottle of sanitizer and one bottle of oven cleaner observed being stored on a dry storage rack alongside and above packaged food products. Corrected by: relocating chemicals to an area separated from food, equipment, utensils, and single service items.
Risk Factors | P | Item 28
3-501.15(A)CriticalCorrected on site
Iowa food code item 33 (Good Retail Practices)
Observation: Two pans of queso cheese dip were observed in the reach-in prep cooler on the cook line at 62*F. Cheese dip was cooling but facility was not utilizing rapid cooling equipment. Cheese dip had been cooling for less than 2 hours and was relocated to the walk-in cooler for rapid cooling. Several pans of cooked refried beans were observed cooling at room temperature. Beans registered between 90*-92*F. Product had been out for just under 2 hours. Corrected by: placing beans in the oven to reheat to 165*F before beginning the cooling process over again.
Good Retail Practices | PF | Item 33
4-302.12(B)Critical
Iowa food code item 36 (Good Retail Practices)
Observation: Facility was unable to locate their thin tip probe thermometers for checking the internal temperatures of cooked products, cooling products, and products in hot holding.
Good Retail Practices | PF | Item 36
4-202.11CriticalCorrected on site
Iowa food code item 47 (Good Retail Practices)
Observation: Two rubber spatulas were observed with handles that had been exposed to heat and were deteriorated. Handles were no longer smooth, durable, and easily cleanable. Corrected by: voluntarily discarding utensils.
Good Retail Practices | P | Item 47
4-204.115, 4-204.116, 4-204.117Critical
Iowa food code item 48 (Good Retail Practices)
Observation: Facility was unable to locate their dish machine thermometer for checking the temperature of their high heat dish machine.
Good Retail Practices | PF | Item 48
3-304.12Corrected on site
Iowa food code item 43 (Good Retail Practices)
Observation: The scoop for the ice bin located in the corner of the dining area was observed with the handle down inside of the ice. Corrected by: using a glove to retrieve scoop and stored scoop in a clean, dry container with the handle extended upward. Several stirring spoons used for drink preparation were observed being stored in a container of standing water at 72*F behind the bar. Corrected by: sending utensils to be washed, rinsed, and sanitized. Discussed proper storage options with bartender to include storing in heated water of 135*F or above or storing on a clean, dry surface and being changed out every 4 hours while in use.
Good Retail Practices | C | Item 43
3-501.15(B)Corrected on site
Iowa food code item 33 (Good Retail Practices)
Observation: Five pans of cooked beef were observed cooling in the walk-in with their lids shut securely, stacked on top on one another. Corrected by: discarding improperly cooled product. Also discussed proper cooling methods including venting the cooling product and not stacking pans until once product has reached 41*F throughout.
Good Retail Practices | C | Item 33
4-903.11(A)(C )Corrected on site
Iowa food code item 45 (Good Retail Practices)
Observation: Stacks of unpackaged to-go containers were observed being stored in the kitchen with their food contact surfaces facing upward. Corrected by: inverting containers.
Good Retail Practices | C | Item 45
6-202.15Corrected on site
Iowa food code item 38 (Good Retail Practices)
Observation: Sliding screen door that leads from the kitchen to the exterior of the building was observed being left open during today's inspection. Corrected by: closing door to protect the outer opening.
Good Retail Practices | C | Item 38

Source: Scott County (Davenport) health department. Data refreshed October 16, 2026. Results are shown in the health department's own wording. This record is provided for general information; confirm current status with the health department before relying on it.