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Inspection Report

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Establishment Name Address Phone Type License
BOWLS URBAN EATS 102 E 3RD ST • DAVENPORT, IA 52801 • [map it] 563-424-2014 Restaurant (RS) RS82-5383849
Inspection Date Purpose Violations Notes
Thursday, December 5, 2013 Regular 8 A re-inspection will be conducted on Dec 12, 2013
Violation Severity Description Comments
11c Critical Inadequate date marking of ready-to-eat foods Datemark pasta and do not go past the 7 days allowed for datemarking chili - dated 11/23- food was discarded and pasta was dated.
11c Critical Inadequate date marking of ready-to-eat foods Datemark pasta and do not go past the 7 days allowed for datemarking chili - dated 11/23- food was discarded and pasta was dated.
17 Critical Sanitization requirement/methods: hot water or chemical Concentration of sanitizer is inadequate to sanitize in dishmachine.
17 Critical Sanitization requirement/methods: hot water or chemical Concentration of sanitizer is inadequate to sanitize in dishmachine.
19b Non-Critical Hand drying not provided Paper towels are needed at handsink.
19b Non-Critical Hand drying not provided Paper towels are needed at handsink.
4 Critical Fruits & vegetables not cooked to 135 F for hot holding Sauces in steamtable 122-127F - shall be cooked to 135F before going into holding unit. Food will be reheated to 165F and then placed back into unit.
4 Critical Fruits & vegetables not cooked to 135 F for hot holding Sauces in steamtable 122-127F - shall be cooked to 135F before going into holding unit. Food will be reheated to 165F and then placed back into unit.
11c Critical Inadequate date marking of ready-to-eat foods Datemark pasta and do not go past the 7 days allowed for datemarking chili - dated 11/23- food was discarded and pasta was dated.
11c Critical Inadequate date marking of ready-to-eat foods Datemark pasta and do not go past the 7 days allowed for datemarking chili - dated 11/23- food was discarded and pasta was dated.
17 Critical Sanitization requirement/methods: hot water or chemical Concentration of sanitizer is inadequate to sanitize in dishmachine.
17 Critical Sanitization requirement/methods: hot water or chemical Concentration of sanitizer is inadequate to sanitize in dishmachine.
19b Non-Critical Hand drying not provided Paper towels are needed at handsink.
19b Non-Critical Hand drying not provided Paper towels are needed at handsink.
4 Critical Fruits & vegetables not cooked to 135 F for hot holding Sauces in steamtable 122-127F - shall be cooked to 135F before going into holding unit. Food will be reheated to 165F and then placed back into unit.
4 Critical Fruits & vegetables not cooked to 135 F for hot holding Sauces in steamtable 122-127F - shall be cooked to 135F before going into holding unit. Food will be reheated to 165F and then placed back into unit.


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