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Inspection Report

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Establishment Name Address Phone Type License
TRATTORIA TIRAMISU 1804 STATE ST • BETTENDORF, IA 52722 • [map it] (563)323-2787 Restaurant (RS) RS82-0070453
Inspection Date Purpose Violations Notes
Tuesday, December 3, 2013 Regular 81 A re-inspection will be conducted on Dec 12, 2013.
Violation Severity Description Comments
11a Non-Critical Misc. sources of contamination Do not use a glass coffee cup to dispense parmesan cheese.
11a Non-Critical Misc. sources of contamination Do not use a glass coffee cup to dispense parmesan cheese.
11a Non-Critical Misc. sources of contamination Do not use a glass coffee cup to dispense parmesan cheese.
11a Non-Critical Misc. sources of contamination Do not use a glass coffee cup to dispense parmesan cheese.
14 Critical Inadequate protection from cross-contamination Do not store raw chicken above raw meat in walk-in to prevent against possible cross contamination. Corrected at time of inspection.
14 Critical Inadequate protection from cross-contamination Do not store raw chicken above raw meat in walk-in to prevent against possible cross contamination. Corrected at time of inspection.
14 Critical Inadequate protection from cross-contamination Do not store raw chicken above raw meat in walk-in to prevent against possible cross contamination. Corrected at time of inspection.
14 Critical Inadequate protection from cross-contamination Do not store raw chicken above raw meat in walk-in to prevent against possible cross contamination. Corrected at time of inspection.
19b Non-Critical Hand soap/cleanser not provided Paper towels are needed at both kitchen handsinks and soap at bar handsink. Corrected at time of inspection.
19b Non-Critical Hand soap/cleanser not provided Paper towels are needed at both kitchen handsinks and soap at bar handsink. Corrected at time of inspection.
19b Non-Critical Hand soap/cleanser not provided Paper towels are needed at both kitchen handsinks and soap at bar handsink. Corrected at time of inspection.
19b Non-Critical Hand soap/cleanser not provided Paper towels are needed at both kitchen handsinks and soap at bar handsink. Corrected at time of inspection.
19b Non-Critical Hand drying not provided Paper towels are needed at both kitchen handsinks and soap at bar handsink. Corrected at time of inspection.
19b Non-Critical Hand drying not provided Paper towels are needed at both kitchen handsinks and soap at bar handsink. Corrected at time of inspection.
19b Non-Critical Hand drying not provided Paper towels are needed at both kitchen handsinks and soap at bar handsink. Corrected at time of inspection.
19b Non-Critical Hand drying not provided Paper towels are needed at both kitchen handsinks and soap at bar handsink. Corrected at time of inspection.
22 Critical Inadequate capacity of water system (hot/cold) Hot water is needed at dishmachine handsink.
22 Critical Inadequate capacity of water system (hot/cold) Hot water is needed at dishmachine handsink.
22 Critical Inadequate capacity of water system (hot/cold) Hot water is needed at dishmachine handsink.
22 Critical Inadequate capacity of water system (hot/cold) Hot water is needed at dishmachine handsink.
27 Critical Food contact surfaces not clean to sight or touch Interior of ice machine and pop dispenser need additional cleaning.
27 Critical Food contact surfaces not clean to sight or touch Interior of ice machine and pop dispenser need additional cleaning.
27 Critical Food contact surfaces not clean to sight or touch Interior of ice machine and pop dispenser need additional cleaning.
27 Critical Food contact surfaces not clean to sight or touch Interior of ice machine and pop dispenser need additional cleaning.
3 Critical PHF food not maintained at 135F or above Vegetable stock found on counter at 85F - it shall be kept at 135F or above. It will be reheated to 165F and held on hot holding unit. Corrected at time of inspection.
3 Critical PHF food not maintained at 135F or above Vegetable stock found on counter at 85F - it shall be kept at 135F or above. It will be reheated to 165F and held on hot holding unit. Corrected at time of inspection.
3 Critical PHF food not maintained at 135F or above Vegetable stock found on counter at 85F - it shall be kept at 135F or above. It will be reheated to 165F and held on hot holding unit. Corrected at time of inspection.
3 Critical PHF food not maintained at 135F or above Vegetable stock found on counter at 85F - it shall be kept at 135F or above. It will be reheated to 165F and held on hot holding unit. Corrected at time of inspection.
8 Non-Critical Hand sanitizers If you are going to use hand sanitizer it shall be located next to the handsink.
8 Non-Critical Hand sanitizers If you are going to use hand sanitizer it shall be located next to the handsink.
8 Non-Critical Hand sanitizers If you are going to use hand sanitizer it shall be located next to the handsink.
8 Non-Critical Hand sanitizers If you are going to use hand sanitizer it shall be located next to the handsink.
9 Critical Eating, drinking or using tobacco Employee drinks shall be on a lower shelf, covered and use a straw. They shall not be on prep counter in waitress area. Corrected at time of inspection.
9 Critical Eating, drinking or using tobacco Employee drinks shall be on a lower shelf, covered and use a straw. They shall not be on prep counter in waitress area. Corrected at time of inspection.
9 Critical Eating, drinking or using tobacco Employee drinks shall be on a lower shelf, covered and use a straw. They shall not be on prep counter in waitress area. Corrected at time of inspection.
9 Critical Eating, drinking or using tobacco Employee drinks shall be on a lower shelf, covered and use a straw. They shall not be on prep counter in waitress area. Corrected at time of inspection.
11a Non-Critical Misc. sources of contamination Do not use a glass coffee cup to dispense parmesan cheese.
11a Non-Critical Misc. sources of contamination Do not use a glass coffee cup to dispense parmesan cheese.
11a Non-Critical Misc. sources of contamination Do not use a glass coffee cup to dispense parmesan cheese.
11a Non-Critical Misc. sources of contamination Do not use a glass coffee cup to dispense parmesan cheese.
14 Critical Inadequate protection from cross-contamination Do not store raw chicken above raw meat in walk-in to prevent against possible cross contamination. Corrected at time of inspection.
14 Critical Inadequate protection from cross-contamination Do not store raw chicken above raw meat in walk-in to prevent against possible cross contamination. Corrected at time of inspection.
14 Critical Inadequate protection from cross-contamination Do not store raw chicken above raw meat in walk-in to prevent against possible cross contamination. Corrected at time of inspection.
14 Critical Inadequate protection from cross-contamination Do not store raw chicken above raw meat in walk-in to prevent against possible cross contamination. Corrected at time of inspection.
19b Non-Critical Hand soap/cleanser not provided Paper towels are needed at both kitchen handsinks and soap at bar handsink. Corrected at time of inspection.
19b Non-Critical Hand soap/cleanser not provided Paper towels are needed at both kitchen handsinks and soap at bar handsink. Corrected at time of inspection.
19b Non-Critical Hand soap/cleanser not provided Paper towels are needed at both kitchen handsinks and soap at bar handsink. Corrected at time of inspection.
19b Non-Critical Hand soap/cleanser not provided Paper towels are needed at both kitchen handsinks and soap at bar handsink. Corrected at time of inspection.
19b Non-Critical Hand drying not provided Paper towels are needed at both kitchen handsinks and soap at bar handsink. Corrected at time of inspection.
19b Non-Critical Hand drying not provided Paper towels are needed at both kitchen handsinks and soap at bar handsink. Corrected at time of inspection.
19b Non-Critical Hand drying not provided Paper towels are needed at both kitchen handsinks and soap at bar handsink. Corrected at time of inspection.
19b Non-Critical Hand drying not provided Paper towels are needed at both kitchen handsinks and soap at bar handsink. Corrected at time of inspection.
22 Critical Inadequate capacity of water system (hot/cold) Hot water is needed at dishmachine handsink.
22 Critical Inadequate capacity of water system (hot/cold) Hot water is needed at dishmachine handsink.
22 Critical Inadequate capacity of water system (hot/cold) Hot water is needed at dishmachine handsink.
22 Critical Inadequate capacity of water system (hot/cold) Hot water is needed at dishmachine handsink.
27 Critical Food contact surfaces not clean to sight or touch Interior of ice machine and pop dispenser need additional cleaning.
27 Critical Food contact surfaces not clean to sight or touch Interior of ice machine and pop dispenser need additional cleaning.
27 Critical Food contact surfaces not clean to sight or touch Interior of ice machine and pop dispenser need additional cleaning.
27 Critical Food contact surfaces not clean to sight or touch Interior of ice machine and pop dispenser need additional cleaning.
3 Critical PHF food not maintained at 135F or above Vegetable stock found on counter at 85F - it shall be kept at 135F or above. It will be reheated to 165F and held on hot holding unit. Corrected at time of inspection.
3 Critical PHF food not maintained at 135F or above Vegetable stock found on counter at 85F - it shall be kept at 135F or above. It will be reheated to 165F and held on hot holding unit. Corrected at time of inspection.
3 Critical PHF food not maintained at 135F or above Vegetable stock found on counter at 85F - it shall be kept at 135F or above. It will be reheated to 165F and held on hot holding unit. Corrected at time of inspection.
3 Critical PHF food not maintained at 135F or above Vegetable stock found on counter at 85F - it shall be kept at 135F or above. It will be reheated to 165F and held on hot holding unit. Corrected at time of inspection.
8 Non-Critical Hand sanitizers If you are going to use hand sanitizer it shall be located next to the handsink.
8 Non-Critical Hand sanitizers If you are going to use hand sanitizer it shall be located next to the handsink.
8 Non-Critical Hand sanitizers If you are going to use hand sanitizer it shall be located next to the handsink.
8 Non-Critical Hand sanitizers If you are going to use hand sanitizer it shall be located next to the handsink.
9 Critical Eating, drinking or using tobacco Employee drinks shall be on a lower shelf, covered and use a straw. They shall not be on prep counter in waitress area. Corrected at time of inspection.
9 Critical Eating, drinking or using tobacco Employee drinks shall be on a lower shelf, covered and use a straw. They shall not be on prep counter in waitress area. Corrected at time of inspection.
9 Critical Eating, drinking or using tobacco Employee drinks shall be on a lower shelf, covered and use a straw. They shall not be on prep counter in waitress area. Corrected at time of inspection.
9 Critical Eating, drinking or using tobacco Employee drinks shall be on a lower shelf, covered and use a straw. They shall not be on prep counter in waitress area. Corrected at time of inspection.
11a Non-Critical Misc. sources of contamination Do not use a glass coffee cup to dispense parmesan cheese.
11a Non-Critical Misc. sources of contamination Do not use a glass coffee cup to dispense parmesan cheese.
11a Non-Critical Misc. sources of contamination Do not use a glass coffee cup to dispense parmesan cheese.
11a Non-Critical Misc. sources of contamination Do not use a glass coffee cup to dispense parmesan cheese.
14 Critical Inadequate protection from cross-contamination Do not store raw chicken above raw meat in walk-in to prevent against possible cross contamination. Corrected at time of inspection.
14 Critical Inadequate protection from cross-contamination Do not store raw chicken above raw meat in walk-in to prevent against possible cross contamination. Corrected at time of inspection.
14 Critical Inadequate protection from cross-contamination Do not store raw chicken above raw meat in walk-in to prevent against possible cross contamination. Corrected at time of inspection.
14 Critical Inadequate protection from cross-contamination Do not store raw chicken above raw meat in walk-in to prevent against possible cross contamination. Corrected at time of inspection.
19b Non-Critical Hand soap/cleanser not provided Paper towels are needed at both kitchen handsinks and soap at bar handsink. Corrected at time of inspection.
19b Non-Critical Hand soap/cleanser not provided Paper towels are needed at both kitchen handsinks and soap at bar handsink. Corrected at time of inspection.
19b Non-Critical Hand soap/cleanser not provided Paper towels are needed at both kitchen handsinks and soap at bar handsink. Corrected at time of inspection.
19b Non-Critical Hand soap/cleanser not provided Paper towels are needed at both kitchen handsinks and soap at bar handsink. Corrected at time of inspection.
19b Non-Critical Hand drying not provided Paper towels are needed at both kitchen handsinks and soap at bar handsink. Corrected at time of inspection.
19b Non-Critical Hand drying not provided Paper towels are needed at both kitchen handsinks and soap at bar handsink. Corrected at time of inspection.
19b Non-Critical Hand drying not provided Paper towels are needed at both kitchen handsinks and soap at bar handsink. Corrected at time of inspection.
19b Non-Critical Hand drying not provided Paper towels are needed at both kitchen handsinks and soap at bar handsink. Corrected at time of inspection.
22 Critical Inadequate capacity of water system (hot/cold) Hot water is needed at dishmachine handsink.
22 Critical Inadequate capacity of water system (hot/cold) Hot water is needed at dishmachine handsink.
22 Critical Inadequate capacity of water system (hot/cold) Hot water is needed at dishmachine handsink.
22 Critical Inadequate capacity of water system (hot/cold) Hot water is needed at dishmachine handsink.
27 Critical Food contact surfaces not clean to sight or touch Interior of ice machine and pop dispenser need additional cleaning.
27 Critical Food contact surfaces not clean to sight or touch Interior of ice machine and pop dispenser need additional cleaning.
27 Critical Food contact surfaces not clean to sight or touch Interior of ice machine and pop dispenser need additional cleaning.
27 Critical Food contact surfaces not clean to sight or touch Interior of ice machine and pop dispenser need additional cleaning.
3 Critical PHF food not maintained at 135F or above Vegetable stock found on counter at 85F - it shall be kept at 135F or above. It will be reheated to 165F and held on hot holding unit. Corrected at time of inspection.
3 Critical PHF food not maintained at 135F or above Vegetable stock found on counter at 85F - it shall be kept at 135F or above. It will be reheated to 165F and held on hot holding unit. Corrected at time of inspection.
3 Critical PHF food not maintained at 135F or above Vegetable stock found on counter at 85F - it shall be kept at 135F or above. It will be reheated to 165F and held on hot holding unit. Corrected at time of inspection.
3 Critical PHF food not maintained at 135F or above Vegetable stock found on counter at 85F - it shall be kept at 135F or above. It will be reheated to 165F and held on hot holding unit. Corrected at time of inspection.
8 Non-Critical Hand sanitizers If you are going to use hand sanitizer it shall be located next to the handsink.
8 Non-Critical Hand sanitizers If you are going to use hand sanitizer it shall be located next to the handsink.
8 Non-Critical Hand sanitizers If you are going to use hand sanitizer it shall be located next to the handsink.
8 Non-Critical Hand sanitizers If you are going to use hand sanitizer it shall be located next to the handsink.
9 Critical Eating, drinking or using tobacco Employee drinks shall be on a lower shelf, covered and use a straw. They shall not be on prep counter in waitress area. Corrected at time of inspection.
9 Critical Eating, drinking or using tobacco Employee drinks shall be on a lower shelf, covered and use a straw. They shall not be on prep counter in waitress area. Corrected at time of inspection.
9 Critical Eating, drinking or using tobacco Employee drinks shall be on a lower shelf, covered and use a straw. They shall not be on prep counter in waitress area. Corrected at time of inspection.
9 Critical Eating, drinking or using tobacco Employee drinks shall be on a lower shelf, covered and use a straw. They shall not be on prep counter in waitress area. Corrected at time of inspection.


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