CROW VALLEY GOLF CLUB

4315 E 60TH ST, DAVENPORT, IA, 52807

7 cited findings

Most recent inspection

Date: May 5, 2026
Type: Routine
Result: Not reported
Risk category: Not reported
Cited findings: 7
Jurisdiction: Scott County (Davenport)
Source risk checklist count: 5
Good Retail Practices findings: 2

Published report comment

Routine inspection conducted at the facility on 05/05/2026. The facility has several certified food protection managers, employee illness reporting agreement policy, and a procedure to respond to norovirus/bodily fluids. Items that require additional action: #22- Facility manager agreed to lower the temperature of the units. If the units cannot maintain temperature then service may be required. Until the units can maintain TCS foods at or below 41 degrees F. then the units shall not be used for TCS items. TCS items were either discarded or moved to another unit during the time of inspection. #23- Ensuring date marking is being followed and that food products made in house are discarded after 7 days, including the date of preparation. #29 & 32- A plan of action for the draft of an additional HACCP plan and potential variance request. Otherwise ceasing the use of this equipment or following the two day method for ROP, and practice for items other than approved Cheese HACCP plan. #47- Management agrees to order new cutting boards, and discarding boards that show excess ware and scoring. Long-term Corrective action: Prior to the physical re-inspection, the head chef agrees to come up with a plan to address the following items in order to gain long-term compliance, as several items noted above have been repeat violations. #15- Cross contamination, and storing items according to cooking temperature and not co-mingling items. #22- Proper cold holding, and ensuring time/temperature controlled for safety items are kept below 41 degrees F. #23- Discarding TCS items within 7 days, including the date of preparation. #28- Ensuring toxic chemicals are not stored above or on food and food contact surfaces. The Health Dept. will follow-up on or after 05/08/2026. Any additional questions can be sent to Raymond.Miller@scottcountyiowa.gov Follow-up will be completed on or after 5/15/2026 by Physical Recheck.

Violations (7)

3-302.11(A)(1)CriticalCorrected on site
Iowa food code item 15 (Risk Factors)
Observation: Pre-portioned raw steak and ground beef in a pan being stored directly on another pan of cheese. Corrected by: voluntarily re-arranging products, so that the raw steak and beef are not above ready to eat foods. This is a repeat violation, noted on a previous inspection, and require long-term corrective action.
Risk Factors | P | Item 15
3-501.16(A)(2)CriticalRepeat
Iowa food code item 22 (Risk Factors)
Observation: Various time/temperature controlled for safety items in the Chef's Pantry refrigeration unit and in the prep cooler across from the grill were temping between 43-44 degrees F. This is a repeat violation, noted on a previous routine inspection, and requires long-term corrective action. Chef's refrigeration unit was able to fall below 41 degrees F.
Risk Factors | P | Item 22
3-501.18CriticalRepeat
Iowa food code item 23 (Risk Factors)
Observation: Various house-made time/temperature controlled for safety items throughout the upstairs kitchen were being held beyond 7 days. This is a repeat violation that requires long-term corrective action.
Risk Factors | P | Item 23
7-201.11CriticalCorrected on site
Iowa food code item 28 (Risk Factors)
Observation: Butane torch being stored above food prep surface. Bucket of sanitizer being stored on the cutting a cutting surface with food. Corrected by: voluntarily moving the toxic items to a lower shelf. This is a repeat violation, noted on a previous inspection, and requires long-term corrective action.
Risk Factors | P | Item 28
3-502.12B1-3,D13,E2,8-201.13,8-201.14C&DCritical
Iowa food code item 29 (Risk Factors)
Observation: Facility is reduced oxygen packing outside of the scope of approved HACCP plan for Cheese. Items include pork fat, turkey breasts, duck confit, raw meats, sausages, etc.
Risk Factors | PF | Item 29
8-103.13Critical
Iowa food code item 32 (Good Retail Practices)
Observation: Facility is Reduce Oxygen packaging various items throughout without a HACCP Plan and/or Variance.
Good Retail Practices | PF | Item 32
4-501.12
Iowa food code item 47 (Good Retail Practices)
Observation: Cutting boards throughout show excess ware and scoring.
Good Retail Practices | C | Item 47

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.