Food Protection Program
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Inspection Reports are available here are until the end of 2013.
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Inspection Report

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25 Establishments:

Establishment Name Address Phone Type License
HI HO MONGOLIAN GRILL 901 E KIMBERLY RD • DAVENPORT, IA 52807 • [map it] (563)445-0800 Restaurant (RS) RS82-0070402
HI HO MONGOLIAN GRILL 901 E KIMBERLY RD • DAVENPORT, IA 52807 • [map it] (563)445-0800 Restaurant (RS) RS82-0070402
HI HO MONGOLIAN GRILL 901 E KIMBERLY RD • DAVENPORT, IA 52807 • [map it] (563)445-0800 Restaurant (RS) RS82-0070402
HI HO MONGOLIAN GRILL 901 E KIMBERLY RD • DAVENPORT, IA 52807 • [map it] (563)445-0800 Restaurant (RS) RS82-0070402
HI HO MONGOLIAN GRILL 901 E KIMBERLY RD • DAVENPORT, IA 52807 • [map it] (563)445-0800 Restaurant (RS) RS82-0070402
HI HO MONGOLIAN GRILL 901 E KIMBERLY RD • DAVENPORT, IA 52807 • [map it] (563)445-0800 Restaurant (RS) RS82-0070402
HI HO MONGOLIAN GRILL 901 E KIMBERLY RD • DAVENPORT, IA 52807 • [map it] (563)445-0800 Restaurant (RS) RS82-0070402
HI HO MONGOLIAN GRILL 901 E KIMBERLY RD • DAVENPORT, IA 52807 • [map it] (563)445-0800 Restaurant (RS) RS82-0070402
HI HO MONGOLIAN GRILL 901 E KIMBERLY RD • DAVENPORT, IA 52807 • [map it] (563)445-0800 Restaurant (RS) RS82-0070402
HI HO MONGOLIAN GRILL 901 E KIMBERLY RD • DAVENPORT, IA 52807 • [map it] (563)445-0800 Restaurant (RS) RS82-0070402
HI HO MONGOLIAN GRILL 901 E KIMBERLY RD • DAVENPORT, IA 52807 • [map it] (563)445-0800 Restaurant (RS) RS82-0070402
HI HO MONGOLIAN GRILL 901 E KIMBERLY RD • DAVENPORT, IA 52807 • [map it] (563)445-0800 Restaurant (RS) RS82-0070402
HI HO MONGOLIAN GRILL 901 E KIMBERLY RD • DAVENPORT, IA 52807 • [map it] (563)445-0800 Restaurant (RS) RS82-0070402
HI HO MONGOLIAN GRILL 901 E KIMBERLY RD • DAVENPORT, IA 52807 • [map it] (563)445-0800 Restaurant (RS) RS82-0070402
HI HO MONGOLIAN GRILL 901 E KIMBERLY RD • DAVENPORT, IA 52807 • [map it] (563)445-0800 Restaurant (RS) RS82-0070402
HI HO MONGOLIAN GRILL 901 E KIMBERLY RD • DAVENPORT, IA 52807 • [map it] (563)445-0800 Restaurant (RS) RS82-0070402
HI HO MONGOLIAN GRILL 901 E KIMBERLY RD • DAVENPORT, IA 52807 • [map it] (563)445-0800 Restaurant (RS) RS82-0070402
HI HO MONGOLIAN GRILL 901 E KIMBERLY RD • DAVENPORT, IA 52807 • [map it] (563)445-0800 Restaurant (RS) RS82-0070402
HI HO MONGOLIAN GRILL 901 E KIMBERLY RD • DAVENPORT, IA 52807 • [map it] (563)445-0800 Restaurant (RS) RS82-0070402
HI HO MONGOLIAN GRILL 901 E KIMBERLY RD • DAVENPORT, IA 52807 • [map it] (563)445-0800 Restaurant (RS) RS82-0070402
HI HO MONGOLIAN GRILL 901 E KIMBERLY RD • DAVENPORT, IA 52807 • [map it] (563)445-0800 Restaurant (RS) RS82-0070402
HI HO MONGOLIAN GRILL 901 E KIMBERLY RD • DAVENPORT, IA 52807 • [map it] (563)445-0800 Restaurant (RS) RS82-0070402
HI HO MONGOLIAN GRILL 901 E KIMBERLY RD • DAVENPORT, IA 52807 • [map it] (563)445-0800 Restaurant (RS) RS82-0070402
HI HO MONGOLIAN GRILL 901 E KIMBERLY RD • DAVENPORT, IA 52807 • [map it] (563)445-0800 Restaurant (RS) RS82-0070402
HI HO MONGOLIAN GRILL 901 E KIMBERLY RD • DAVENPORT, IA 52807 • [map it] (563)445-0800 Restaurant (RS) RS82-0070402
Inspection Date Purpose Violations Notes
Monday, April 22, 2013 Regular 125 A recheck will be done on April 29th.
Violation Severity Description Comments
14 Critical Inadequate protection from cross-contamination In walk-in cooler, frozen beef being thawed above vegetables.
14 Critical Inadequate protection from cross-contamination In walk-in cooler, frozen beef being thawed above vegetables.
14 Critical Inadequate protection from cross-contamination In walk-in cooler, frozen beef being thawed above vegetables.
14 Critical Inadequate protection from cross-contamination In walk-in cooler, frozen beef being thawed above vegetables.
14 Critical Inadequate protection from cross-contamination In walk-in cooler, frozen beef being thawed above vegetables.
17 Critical Chemical sanitization (concentration): temp/pH/hardness Dishmachine sanitizer concentration too low to read with test strips.
17 Critical Chemical sanitization (concentration): temp/pH/hardness Dishmachine sanitizer concentration too low to read with test strips.
17 Critical Chemical sanitization (concentration): temp/pH/hardness Dishmachine sanitizer concentration too low to read with test strips.
17 Critical Chemical sanitization (concentration): temp/pH/hardness Dishmachine sanitizer concentration too low to read with test strips.
17 Critical Chemical sanitization (concentration): temp/pH/hardness Dishmachine sanitizer concentration too low to read with test strips.
2 Critical PHF food not maintained at 41 F or below Tomato's and pineapples at 48-50F. Need to be below 41F.
2 Critical PHF food not maintained at 41 F or below Tomato's and pineapples at 48-50F. Need to be below 41F.
2 Critical PHF food not maintained at 41 F or below Tomato's and pineapples at 48-50F. Need to be below 41F.
2 Critical PHF food not maintained at 41 F or below Tomato's and pineapples at 48-50F. Need to be below 41F.
2 Critical PHF food not maintained at 41 F or below Tomato's and pineapples at 48-50F. Need to be below 41F.
27 Non-Critical Storage: equipment/utensils, single service & use items 5-gal bucket and a pan sitting in mop sink. Do not store equipment in mop sink.
27 Non-Critical Storage: equipment/utensils, single service & use items 5-gal bucket and a pan sitting in mop sink. Do not store equipment in mop sink.
27 Non-Critical Storage: equipment/utensils, single service & use items 5-gal bucket and a pan sitting in mop sink. Do not store equipment in mop sink.
27 Non-Critical Storage: equipment/utensils, single service & use items 5-gal bucket and a pan sitting in mop sink. Do not store equipment in mop sink.
27 Non-Critical Storage: equipment/utensils, single service & use items 5-gal bucket and a pan sitting in mop sink. Do not store equipment in mop sink.
32 Critical Working containers not identified with common name of material Label spray bottles with name of contents.
32 Critical Working containers not identified with common name of material Label spray bottles with name of contents.
32 Critical Working containers not identified with common name of material Label spray bottles with name of contents.
32 Critical Working containers not identified with common name of material Label spray bottles with name of contents.
32 Critical Working containers not identified with common name of material Label spray bottles with name of contents.
14 Critical Inadequate protection from cross-contamination In walk-in cooler, frozen beef being thawed above vegetables.
14 Critical Inadequate protection from cross-contamination In walk-in cooler, frozen beef being thawed above vegetables.
14 Critical Inadequate protection from cross-contamination In walk-in cooler, frozen beef being thawed above vegetables.
14 Critical Inadequate protection from cross-contamination In walk-in cooler, frozen beef being thawed above vegetables.
14 Critical Inadequate protection from cross-contamination In walk-in cooler, frozen beef being thawed above vegetables.
17 Critical Chemical sanitization (concentration): temp/pH/hardness Dishmachine sanitizer concentration too low to read with test strips.
17 Critical Chemical sanitization (concentration): temp/pH/hardness Dishmachine sanitizer concentration too low to read with test strips.
17 Critical Chemical sanitization (concentration): temp/pH/hardness Dishmachine sanitizer concentration too low to read with test strips.
17 Critical Chemical sanitization (concentration): temp/pH/hardness Dishmachine sanitizer concentration too low to read with test strips.
17 Critical Chemical sanitization (concentration): temp/pH/hardness Dishmachine sanitizer concentration too low to read with test strips.
2 Critical PHF food not maintained at 41 F or below Tomato's and pineapples at 48-50F. Need to be below 41F.
2 Critical PHF food not maintained at 41 F or below Tomato's and pineapples at 48-50F. Need to be below 41F.
2 Critical PHF food not maintained at 41 F or below Tomato's and pineapples at 48-50F. Need to be below 41F.
2 Critical PHF food not maintained at 41 F or below Tomato's and pineapples at 48-50F. Need to be below 41F.
2 Critical PHF food not maintained at 41 F or below Tomato's and pineapples at 48-50F. Need to be below 41F.
27 Non-Critical Storage: equipment/utensils, single service & use items 5-gal bucket and a pan sitting in mop sink. Do not store equipment in mop sink.
27 Non-Critical Storage: equipment/utensils, single service & use items 5-gal bucket and a pan sitting in mop sink. Do not store equipment in mop sink.
27 Non-Critical Storage: equipment/utensils, single service & use items 5-gal bucket and a pan sitting in mop sink. Do not store equipment in mop sink.
27 Non-Critical Storage: equipment/utensils, single service & use items 5-gal bucket and a pan sitting in mop sink. Do not store equipment in mop sink.
27 Non-Critical Storage: equipment/utensils, single service & use items 5-gal bucket and a pan sitting in mop sink. Do not store equipment in mop sink.
32 Critical Working containers not identified with common name of material Label spray bottles with name of contents.
32 Critical Working containers not identified with common name of material Label spray bottles with name of contents.
32 Critical Working containers not identified with common name of material Label spray bottles with name of contents.
32 Critical Working containers not identified with common name of material Label spray bottles with name of contents.
32 Critical Working containers not identified with common name of material Label spray bottles with name of contents.
14 Critical Inadequate protection from cross-contamination In walk-in cooler, frozen beef being thawed above vegetables.
14 Critical Inadequate protection from cross-contamination In walk-in cooler, frozen beef being thawed above vegetables.
14 Critical Inadequate protection from cross-contamination In walk-in cooler, frozen beef being thawed above vegetables.
14 Critical Inadequate protection from cross-contamination In walk-in cooler, frozen beef being thawed above vegetables.
14 Critical Inadequate protection from cross-contamination In walk-in cooler, frozen beef being thawed above vegetables.
17 Critical Chemical sanitization (concentration): temp/pH/hardness Dishmachine sanitizer concentration too low to read with test strips.
17 Critical Chemical sanitization (concentration): temp/pH/hardness Dishmachine sanitizer concentration too low to read with test strips.
17 Critical Chemical sanitization (concentration): temp/pH/hardness Dishmachine sanitizer concentration too low to read with test strips.
17 Critical Chemical sanitization (concentration): temp/pH/hardness Dishmachine sanitizer concentration too low to read with test strips.
17 Critical Chemical sanitization (concentration): temp/pH/hardness Dishmachine sanitizer concentration too low to read with test strips.
2 Critical PHF food not maintained at 41 F or below Tomato's and pineapples at 48-50F. Need to be below 41F.
2 Critical PHF food not maintained at 41 F or below Tomato's and pineapples at 48-50F. Need to be below 41F.
2 Critical PHF food not maintained at 41 F or below Tomato's and pineapples at 48-50F. Need to be below 41F.
2 Critical PHF food not maintained at 41 F or below Tomato's and pineapples at 48-50F. Need to be below 41F.
2 Critical PHF food not maintained at 41 F or below Tomato's and pineapples at 48-50F. Need to be below 41F.
27 Non-Critical Storage: equipment/utensils, single service & use items 5-gal bucket and a pan sitting in mop sink. Do not store equipment in mop sink.
27 Non-Critical Storage: equipment/utensils, single service & use items 5-gal bucket and a pan sitting in mop sink. Do not store equipment in mop sink.
27 Non-Critical Storage: equipment/utensils, single service & use items 5-gal bucket and a pan sitting in mop sink. Do not store equipment in mop sink.
27 Non-Critical Storage: equipment/utensils, single service & use items 5-gal bucket and a pan sitting in mop sink. Do not store equipment in mop sink.
27 Non-Critical Storage: equipment/utensils, single service & use items 5-gal bucket and a pan sitting in mop sink. Do not store equipment in mop sink.
32 Critical Working containers not identified with common name of material Label spray bottles with name of contents.
32 Critical Working containers not identified with common name of material Label spray bottles with name of contents.
32 Critical Working containers not identified with common name of material Label spray bottles with name of contents.
32 Critical Working containers not identified with common name of material Label spray bottles with name of contents.
32 Critical Working containers not identified with common name of material Label spray bottles with name of contents.
14 Critical Inadequate protection from cross-contamination In walk-in cooler, frozen beef being thawed above vegetables.
14 Critical Inadequate protection from cross-contamination In walk-in cooler, frozen beef being thawed above vegetables.
14 Critical Inadequate protection from cross-contamination In walk-in cooler, frozen beef being thawed above vegetables.
14 Critical Inadequate protection from cross-contamination In walk-in cooler, frozen beef being thawed above vegetables.
14 Critical Inadequate protection from cross-contamination In walk-in cooler, frozen beef being thawed above vegetables.
17 Critical Chemical sanitization (concentration): temp/pH/hardness Dishmachine sanitizer concentration too low to read with test strips.
17 Critical Chemical sanitization (concentration): temp/pH/hardness Dishmachine sanitizer concentration too low to read with test strips.
17 Critical Chemical sanitization (concentration): temp/pH/hardness Dishmachine sanitizer concentration too low to read with test strips.
17 Critical Chemical sanitization (concentration): temp/pH/hardness Dishmachine sanitizer concentration too low to read with test strips.
17 Critical Chemical sanitization (concentration): temp/pH/hardness Dishmachine sanitizer concentration too low to read with test strips.
2 Critical PHF food not maintained at 41 F or below Tomato's and pineapples at 48-50F. Need to be below 41F.
2 Critical PHF food not maintained at 41 F or below Tomato's and pineapples at 48-50F. Need to be below 41F.
2 Critical PHF food not maintained at 41 F or below Tomato's and pineapples at 48-50F. Need to be below 41F.
2 Critical PHF food not maintained at 41 F or below Tomato's and pineapples at 48-50F. Need to be below 41F.
2 Critical PHF food not maintained at 41 F or below Tomato's and pineapples at 48-50F. Need to be below 41F.
27 Non-Critical Storage: equipment/utensils, single service & use items 5-gal bucket and a pan sitting in mop sink. Do not store equipment in mop sink.
27 Non-Critical Storage: equipment/utensils, single service & use items 5-gal bucket and a pan sitting in mop sink. Do not store equipment in mop sink.
27 Non-Critical Storage: equipment/utensils, single service & use items 5-gal bucket and a pan sitting in mop sink. Do not store equipment in mop sink.
27 Non-Critical Storage: equipment/utensils, single service & use items 5-gal bucket and a pan sitting in mop sink. Do not store equipment in mop sink.
27 Non-Critical Storage: equipment/utensils, single service & use items 5-gal bucket and a pan sitting in mop sink. Do not store equipment in mop sink.
32 Critical Working containers not identified with common name of material Label spray bottles with name of contents.
32 Critical Working containers not identified with common name of material Label spray bottles with name of contents.
32 Critical Working containers not identified with common name of material Label spray bottles with name of contents.
32 Critical Working containers not identified with common name of material Label spray bottles with name of contents.
32 Critical Working containers not identified with common name of material Label spray bottles with name of contents.
14 Critical Inadequate protection from cross-contamination In walk-in cooler, frozen beef being thawed above vegetables.
14 Critical Inadequate protection from cross-contamination In walk-in cooler, frozen beef being thawed above vegetables.
14 Critical Inadequate protection from cross-contamination In walk-in cooler, frozen beef being thawed above vegetables.
14 Critical Inadequate protection from cross-contamination In walk-in cooler, frozen beef being thawed above vegetables.
14 Critical Inadequate protection from cross-contamination In walk-in cooler, frozen beef being thawed above vegetables.
17 Critical Chemical sanitization (concentration): temp/pH/hardness Dishmachine sanitizer concentration too low to read with test strips.
17 Critical Chemical sanitization (concentration): temp/pH/hardness Dishmachine sanitizer concentration too low to read with test strips.
17 Critical Chemical sanitization (concentration): temp/pH/hardness Dishmachine sanitizer concentration too low to read with test strips.
17 Critical Chemical sanitization (concentration): temp/pH/hardness Dishmachine sanitizer concentration too low to read with test strips.
17 Critical Chemical sanitization (concentration): temp/pH/hardness Dishmachine sanitizer concentration too low to read with test strips.
2 Critical PHF food not maintained at 41 F or below Tomato's and pineapples at 48-50F. Need to be below 41F.
2 Critical PHF food not maintained at 41 F or below Tomato's and pineapples at 48-50F. Need to be below 41F.
2 Critical PHF food not maintained at 41 F or below Tomato's and pineapples at 48-50F. Need to be below 41F.
2 Critical PHF food not maintained at 41 F or below Tomato's and pineapples at 48-50F. Need to be below 41F.
2 Critical PHF food not maintained at 41 F or below Tomato's and pineapples at 48-50F. Need to be below 41F.
27 Non-Critical Storage: equipment/utensils, single service & use items 5-gal bucket and a pan sitting in mop sink. Do not store equipment in mop sink.
27 Non-Critical Storage: equipment/utensils, single service & use items 5-gal bucket and a pan sitting in mop sink. Do not store equipment in mop sink.
27 Non-Critical Storage: equipment/utensils, single service & use items 5-gal bucket and a pan sitting in mop sink. Do not store equipment in mop sink.
27 Non-Critical Storage: equipment/utensils, single service & use items 5-gal bucket and a pan sitting in mop sink. Do not store equipment in mop sink.
27 Non-Critical Storage: equipment/utensils, single service & use items 5-gal bucket and a pan sitting in mop sink. Do not store equipment in mop sink.
32 Critical Working containers not identified with common name of material Label spray bottles with name of contents.
32 Critical Working containers not identified with common name of material Label spray bottles with name of contents.
32 Critical Working containers not identified with common name of material Label spray bottles with name of contents.
32 Critical Working containers not identified with common name of material Label spray bottles with name of contents.
32 Critical Working containers not identified with common name of material Label spray bottles with name of contents.


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