- Storage or display of food in contact with water or ice
New cooler- condensation pan needs to be cleaned and attached to the fan area. A drain hose shall be installed so water is not dripping on to food boxes.
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
- Separation from food, equipment, utensils, linens, and single service
Corrected at time of inspection.
- Insect control devices are properly designed and installed
Corrected at time of inspection.
- The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease.
Due to the number and nature of the violations and repeat violations it is recommended that the person in charge attend a food safety class within the next 90 days.
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05/08/2013 | Routine |
- The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease.
Due to the number and nature of the violations and repeat violations it is recommended that the person in charge attend a food safety class within the next 90 days.
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
- Insect control devices are properly designed and installed
Corrected at time of inspection.
- Separation from food, equipment, utensils, linens, and single service
Corrected at time of inspection.
- Storage or display of food in contact with water or ice
New cooler- condensation pan needs to be cleaned and attached to the fan area. A drain hose shall be installed so water is not dripping on to food boxes.
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05/08/2013 | Routine |
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw beef, pork, and fish stored over cooked foods and vegetables.
- Roasts held at a temperature of 130°F or above
Raw Pork sides were prepped and stored covered to dry at room temperature since yesterday. Temped at 73*. Discarded at time of inspection.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Meat tenderizer soiled from yesterday's use.
- Separation from food, equipment, utensils, linens, and single service
CLeaning supplies stored with food items. Corrected at time of inspection.
- Food is properly labeled
Packaged food in meat case not labeled. A new scale with labeleing capabilities has been purchased and is in the store but not being used yet.
- Foods are cooled using appropriate methods
Peppers cooked last night for salsa were held on counter and allowed to cool overnight at room temperature. Temped at 80*. Discarded at time of inspection.
- Disclosure of menu items offered or served raw or undercooked
No consumer advisory posted for Ceviche in meat case.
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Peppers cooked last night for salsa were held on counter and allowed to cool overnight at room temperature. Temped at 80*. Discarded at time of inspection.
- Insect control devices are properly designed and installed
Fly strips hung in prep area above open and exposed foods.
- Equipment used for heating, holding, and cooling of food shall be sufficient in number and capacity to provide adequate food temperatures
Establishment does not have enough refrigeration to adequately cool and stored cooked foods.
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03/29/2013 | Routine |
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw beef, pork, and fish stored over cooked foods and vegetables.
- Equipment used for heating, holding, and cooling of food shall be sufficient in number and capacity to provide adequate food temperatures
Establishment does not have enough refrigeration to adequately cool and stored cooked foods.
- Separation from food, equipment, utensils, linens, and single service
CLeaning supplies stored with food items. Corrected at time of inspection.
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Peppers cooked last night for salsa were held on counter and allowed to cool overnight at room temperature. Temped at 80*. Discarded at time of inspection.
- Roasts held at a temperature of 130°F or above
Raw Pork sides were prepped and stored covered to dry at room temperature since yesterday. Temped at 73*. Discarded at time of inspection.
- Foods are cooled using appropriate methods
Peppers cooked last night for salsa were held on counter and allowed to cool overnight at room temperature. Temped at 80*. Discarded at time of inspection.
- Food is properly labeled
Packaged food in meat case not labeled. A new scale with labeleing capabilities has been purchased and is in the store but not being used yet.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Meat tenderizer soiled from yesterday's use.
- Disclosure of menu items offered or served raw or undercooked
No consumer advisory posted for Ceviche in meat case.
- Insect control devices are properly designed and installed
Fly strips hung in prep area above open and exposed foods.
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03/29/2013 | Routine |
Restaurant representatives - add corrected or new information about Armoni Corporation, 3900 E 14th St Ste 1 Des Moines, Ia 50313, , IA »