Food Protection Program
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Inspection reports beginning January 2014 are available through the Iowa Department of Inspections and Appeals.
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Inspection Report

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Establishment Name Address Phone Type License
CHINA CAFE 3018 E 53RD ST • DAVENPORT, IA 52807 • [map it] (563)441-9989 Restaurant (RS) RS82-0070412
Inspection Date Purpose Violations Notes
Tuesday, November 26, 2013 Regular 8
Violation Severity Description Comments
11a Non-Critical Storage, clean, off-the-floor Do not thaw shrimp at room themp. The shrimp was transferred to a dirty three compartment sink and dirty wash water splattered into it. Shrimp was discarded. If thawing in a three compartment sink it needs to be submerged under cold running water and in a clean and sanitized sink. Store buckets of raw chicken and raw beef off of the floor. Buckets were moved. Do not lay 5 gallon buckets of soy sauce on the floor so that the lid touches the floor - the buckets were put right side up and were cleaned.
11a Non-Critical Thawing procedures not met Do not thaw shrimp at room themp. The shrimp was transferred to a dirty three compartment sink and dirty wash water splattered into it. Shrimp was discarded. If thawing in a three compartment sink it needs to be submerged under cold running water and in a clean and sanitized sink. Store buckets of raw chicken and raw beef off of the floor. Buckets were moved. Do not lay 5 gallon buckets of soy sauce on the floor so that the lid touches the floor - the buckets were put right side up and were cleaned.
11c Critical Inadequate date marking of ready-to-eat foods Datemark fried shrimp, fried egg rolls and fried chicken in walk-in.
13 Critical No direct bare hand contact with ready-to-eat foods Employee observed using barehands to put crab rangoon on plate - do not touch ready-to-eat foods with barehands.
14 Critical Inadequate protection from cross-contamination After working with raw chicken the prep table shall be washed, rinsed and sanitized. ton protect against possible cross contamination. Also do not store raw chicken above raw beef. Prep table was properly cleaned and sanitized and the raw chicken was moved.
16 Critical Sanitation requirement/methods: hot water or chemical Employee observed just washing and rinsing in three compartment sink. Equipment shall be washed, rinsed and sanitized.
27 Critical Food contact surfaces not clean to sight or touch Clean interior of ice machine.
8 Critical Hands & arms, when to wash When employee is done working with chicken he shall wash his hands before doing something else.


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