DAVENPORT COUNTRY CLUB

Violations (14)

• 3-501.16(A)(2)CriticalRepeat

  Iowa food code item 22 (Risk Factors)

  Observation: Upright freezer in pool area food product registered 31 degrees F. Food product relocated to chest freezer.

  Risk Factors | P | Item 22

• 3-501.17CriticalCorrected on site

  Iowa food code item 23 (Risk Factors)

  Observation: Several food items not date marked in prep coolers in all 3 areas, such as opened packages of hot dogs, cut cucumbers. Corrected by: Date marking food items.

  Risk Factors | PF | Item 23

• 3-501.18CriticalCorrected on site

  Iowa food code item 23 (Risk Factors)

  Observation: Discarding food items in all 3 areas with expiration dates on homemade ranch dressing date marked 8.10, Ham and turkey date marked 8.8, Several dressings date marking ranges from 6.2 to 8.6. Corrected by: Voluntary discarding food products.

  Risk Factors | P | Item 23

• 4-302.14, 4-501.116CriticalCorrected on site

  Iowa food code item 48 (Good Retail Practices)

  Observation: No Quat test strips in pool area. Corrected by: Obtaining Quat test strips.

  Good Retail Practices | PF | Item 48

• 3-501.15(A)CriticalCorrected on site

  Iowa food code item 33 (Good Retail Practices)

  Observation: Cooling cooked chicken breasts on the counter in the pool area which registered 122 degrees F. Employee stated only out for 20 minutes. Corrected by: Placing chicken breast on sheet pan and placed in the walk in to cool down to 41 degrees F.

  Good Retail Practices | PF | Item 33

• 4-501.114(A- E)(F)(1)&(2)CriticalCorrected on site

  Iowa food code item 16 (Risk Factors)

  Observation: Not using the 3 step sanitizing process in the pool area for washing kitchen equipment. Inspector witnessed employee just using soap and rinsing with plain water. Corrected by: Taking kitchen equipment to main kitchen to be sanitized. Manager agreed to speak with staff the proper way to sanitize kitchen equipment.

  Risk Factors | P | Item 16

• 4-601.11(A)CriticalCorrected on site

  Iowa food code item 16 (Risk Factors)

  Observation: Main kitchen - pink like substance on deflector shield in large ice chest. COS: Cleaned ice machine In pool area: Underneath the pop dispensers has excess syrup build up. COS: Cleaning pop dispenser.

  Risk Factors | PF | Item 16

• 6-501.12, 6-501.13

  Iowa food code item 55 (Good Retail Practices)

  Observation: Ceiling light shields, ceiling tiles and bents has dust debris on them, in main kitchen.

  Good Retail Practices | C | Item 55

• 4-901.11Corrected on site

  Iowa food code item 44 (Good Retail Practices)

  Observation: Not air drying kitchen equipment, but using a wet wiping cloth to dry blender in pool area. Corrected by: Sanitizing kitchen equipment and air drying.

  Good Retail Practices | C | Item 44

• 4-903.11(A)(B)(D)Corrected on site

  Iowa food code item 44 (Good Retail Practices)

  Observation: Storing clean glasses and clean kitchen equipement on wet wiping cloths in pool area. Not a cleanable surface. Corrected by: Sanitizing kitchen equipment and using mats instead of wet wiping cloths to store clean kitchen equipment on.

  Good Retail Practices | C | Item 44

• 4-903.11(A)(C )Corrected on site

  Iowa food code item 45 (Good Retail Practices)

  Observation: Plastic forks stored with eating surface facing up in pool area. Corrected by: Discarding forks.

  Good Retail Practices | C | Item 45

• 4-101.11(B-E)

  Iowa food code item 47 (Good Retail Practices)

  Observation: Cutting board on main prep cooler in pool area has deep cuts and is not longer and cleanable surface.

  Good Retail Practices | C | Item 47

• 4-601.11(B)(C ), 4-602.13

  Iowa food code item 49 (Good Retail Practices)

  Observation: Knife holder in main kitchen has dust debris on it.

  Good Retail Practices | C | Item 49

• 6-501.12, 6-501.13

  Iowa food code item 55 (Good Retail Practices)

  Observation: Flooring underneath the fryers in main kitchen has excess grease build up on it.

  Good Retail Practices | C | Item 55