Bennigan's, 4800 Merle Hay Rd, Des Moines, IA - Restaurant inspection findings and violations

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Business Info

Name: BENNIGAN'S
Type: Restaurant with liquor
Sub type: Full Service
Address: 4800 Merle Hay Rd, Des Moines, IA 50310
Owner and phone: KINSETH HOSPITALITY II LC
515-278-4755

Total inspections: 16
Last inspection: 10/20/2010

Restaurant representatives - add corrected or new information about Bennigan's, 4800 Merle Hay Rd, Des Moines, IA »

Inspection findings

Inspection Date

Type

No violation noted during this evaluation. 10/20/2010Mail-In
  • Plumbing/Water/Sewage
    • Plumbing: installed/maintained (Plumbing maintained in good repair 5-205.15, p 153)
      Observed banquet handsink still leaking. This is a REPEAT VIOLATION. Observed pantry handsink leaking.
10/8/2010Re-Check
  • Food Temperature/Time Control
    • Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
      Observed small cooler in bar area holding at 58 degrees. This is a REPEAT VIOLATION. Observed both front and back pantry coolers holding at 48 degrees. This is a REPEAT VIOLATION. All PHF was moved to alternate cooelrs. Establishment must continue to keep temperature logs.
  • Personnel
    • Good hygienic practices (Eating, drinking or using tobacco 2-401.11, p 45)
      Observed several employee drinks in food prep areas not properly covered with lid and straw. This is a REPEAT VIOLATION.
  • Food Source/Handling
    • Date Marking (Inadequate date marking of ready-to-eat foods 3-501.17, p 83)
      Observed potentially hazardous, ready-to-eat foods not properly datemarked in banquet walk-in cooler.
    • Food Protection (Storage, clean, off-the-floor 3-305.11, p 68)
      Observed food stored on floor in banquet walk-in cooler and freezer. Observed single service items stored on floor in banquet kitchen.
  • Plumbing/Water/Sewage
    • Back flow/back siphonage protection (Air gap, design: 1" minimum or 2 X supply inlet, whichever is greater 5-202.13, p 149)
      Observed spray nozzle in dish area and in banquet kitchen without proper air gap. This is a REPEAT VIOLATION.
    • Plumbing: installed/maintained (Plumbing maintained in good repair 5-205.15, p 153)
      Observed leak in beer cooler. This is a REPEAT VIOLATION. Observed handsink in banquet kitchen is leaking and not in good repair.
  • Facility/Equipment Requirements
    • Food contact surfaces (Food contact surfaces not clean to sight or touch 4-601.11, p 129)
      Observed cutting boards not in good repair. This is a REPEAT VIOLATION. Observed knife stored unclean on knife rack. This is a REPEAT VIOLATION. Observed ice machine in banquet kitchen not kept clean. Observed ice scoop at banquet ice machine stored on unclean surface. Observed ice bucket in banquet kitchen not stored sloped to drain.
    • Food contact surfaces (Equipment subject to moisture, sloped to drain 4-204.120, p 115)
    • Walls, floors, ceiling, lighting (Floors, walls, ceilings installed, are not easily cleanable 6-201.11, p 166)
  • Other Operations
    • Handling/storage/labeling of toxic items (Not used & applied according to Manufacturer's use directions 7-202.12, p 183)
      Observed quat sanitizer used for wiping cloths exceeds 200ppm requirement. This is a REPEAT VIOLATION.
    • Inside physical facilities designed/maintained (Physical facilities not kept clean, cleaning done to minimize exposure to food 6-501.12, p 176)
      Establishment still has some houskeeping issues. Exstensive cleaning must be done prior to re-check inspection.
9/28/2010Re-Check
  • Food Temperature/Time Control
    • Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
      Small cooler in bar area holding at 50 degrees. Salad cooler holding at 50 degrees. Observed cooler below fry area holding at 49 degrees. Pantry cooler holding at 47 degrees. All PHF was moved to alternate coolers. Due to repeated temperature violations, establishment must implement proccedure of using temperature logs on all coolers. Inspector also recommeds establishment keep make table cooler lids closed during non-peak times.
  • Personnel
    • Demonstration of knowledge (Demonstration of knowledge 2-102.11, p 23)
      Out of compliance due to number of violations noted during inspection.
    • Good hygienic practices (Eating, drinking or using tobacco 2-401.11, p 45)
      Observed employee drinks in food prep areas not properly covered.
  • Food Source/Handling
    • Date Marking (Inadequate date marking of ready-to-eat foods 3-501.17, p 83)
      Observed potentially hazardous, ready-to-eat foods not properly datemarked. All datemarked must also be accurate.
    • Food Protection (Storage, clean, off-the-floor 3-305.11, p 68)
    • Labeling (Food working containers not identified with common name of food 3-302.12, p 63)
      Observed bulk ingredient containers not properly labeled.
  • Warewashing
    • Adequate warewashing facilities (No test kit for checking concentration of sanitizer 4-302.14, p 120)
      Establishment uanble to provide test strips for checking concentration of sanitizer.
  • Plumbing/Water/Sewage
    • Handwashing facilities (Handwashing signs not posted 6-301.14, pg 173)
      Handwashing signs must be posted at all handsinks used by employees.
    • Accessible/soap & towels provided (Handsink maintained/accessible/restricted use 5-205.11, pg 151)
      Bar handsink must be used for handwashing only.
    • Back flow/back siphonage protection (Air gap, design: 1" minimum or 2 X supply inlet, whichever is greater 5-202.13, p 149)
      Observed spray nozzle in dish area does not hang 1 inch above flood rim of sink.
    • Plumbing: installed/maintained (Plumbing maintained in good repair 5-205.15, p 153)
      Observed handsink in bar area does not drain properly. Observed handsink it kitchen next to beer cooler has severe leak when turned on. Observed bar 3 compartment sink drain not draining properly. Currently establishment is using temporary pipe to take water to alternate drain. Observed small condensation leak in beer cooler.
  • Facility/Equipment Requirements
    • Food contact surfaces (Food contact surfaces not clean to sight or touch 4-601.11, p 129)
      Observed ice machine not kept clean. Observed ice buckets not stored sloped to drain. Observed ice scoops stored on unclean surface. Observed cutting boards not maintained in good reapir. Observed knives stored unclean. Observed bulk ingredient scoops without handles.
    • Food contact surfaces (In-use utensils, between use storage 3-304.12, p 65)
    • Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133)
      Paper towel dispenser in bar area is heavily soiled. Observed glass cooler in bar area not kept clean. Observed fans in prep area not kept clean.
    • Walls, floors, ceiling, lighting (Lights not shielded 6-202.11, p 168)
  • Other Operations
    • Handling/storage/labeling of toxic items (Working containers not identified with common name of material 7-102.11, p 181)
    • Inside physical facilities designed/maintained (Uncovered receptacle ladies toilet room 5-501.17, p 160)
9/17/2010Routine
  • Food Temperature/Time Control
    • Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
      Items on far left make table not holding at 41* or below. Suggest putting potentially hazardous foods on ice to help maintain temperature and shutting lid of make table during slow periods. Monitor temperatures every hour to ensure safe cold holding is maintained.
  • Food Source/Handling
    • Handling of ready-to-eat foods (No direct bare hand contact with ready-to-eat foods 3-301.11, p 59)
      Observed ready-to-eat foods handled with bare hands. Gloves, tongs, etc. are required. Corrected at time of inspection.
8/26/2009Complaint
No violation noted during this evaluation. 3/6/2009Re-Check
No violation noted during this evaluation. 2/24/2009Routine
No violation noted during this evaluation. 4/9/2008Re-Check
  • Food Temperature/Time Control
    • Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
      Several coolers still not maintaining 41° requirement. Ham slices on make table holding at 52°. REPEAT VIOLATION.
  • Plumbing/Water/Sewage
    • Plumbing: installed/maintained (Plumbing maintained in good repair 5-205.15, p 153)
      Several plumbing issues have not been addressed.
3/28/2008Re-Check
No violation noted during this evaluation. 3/18/2008Routine
No violation noted during this evaluation. 1/24/2007Re-Check
  • Plumbing/Water/Sewage
    • Plumbing: installed/maintained (Plumbing maintained in good repair 5-205.15, p 153)
      1 sink does not turn off, 2nd sink does not drain properly
1/22/2007Re-Check
  • Food Temperature/Time Control
    • Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
      cooler under grill at 52-68 degrees-steak chicken etc all tossed, mnt plugged cooler in / 2 door stand up cooler at 54 degrees F also on line
  • Personnel
    • Good hygienic practices (Eating, drinking or using tobacco 2-401.11, p 45)
      open drinks in kitchen-not allowed
  • Food Source/Handling
    • Date Marking (Inadequate date marking of ready-to-eat foods 3-501.17, p 83)
      3 open milk jugs all the same must be datemarked
    • Food Protection (Misc. sources of contamination 3-307.11, p 72)
      diced tomato scoop no handle - food scoops must have handles
  • Plumbing/Water/Sewage
    • Accessible/soap & towels provided (Handsink maintained/accessible/restricted use 5-205.11, pg 151)
      handsink partially blocked- must always be easily accessible
    • Hot & cold water under pressure (Inadequate pressure of water system 5-103.12, p 147)
      both restroom handsinks have inadequate hot water pressure
    • Plumbing: installed/maintained (Plumbing maintained in good repair 5-205.15, p 153)
      water puddle on floor under line handsink / keep spray nozzle up and out of sink
  • Facility/Equipment Requirements
    • Thermometers provided/accurate (Thermometers: provided & accessible 4-302.12(A), pg 120)
      some coolers missing thermometers
    • Food contact surfaces (Food contact surfaces not clean to sight or touch 4-601.11, p 129)
      keep ice buckets up off of floor and stored so they can drain / clean interior icemaker in banquet area / clean interior food warming cabinets / allow coffee service to air dry / clean ice cream service cooler
    • Food contact surfaces (In-use utensils, between use storage 3-304.12, p 65)
    • Non-food contact surfaces (Wiping cloths, in sanitizing solution, used one purpose 3-304.14, p 66)
      towels not in sanitizer buckets
  • Other Operations
    • Adequate pest control (Inadequate or improper pest control 6-501.111(C), p 178)
      1 live roach found
    • Handling/storage/labeling of toxic items (Inadequate separation from food, equip, utensils, linens, single service 7-201.11, p 182)
      improper chem storage-steel cleaner and box of tide
1/8/2007Routine
No violation noted during this evaluation. 7/6/2006Re-Check
  • Food Temperature/Time Control
    • Adequate cooling for cooked/prepared food (Adequate cooling PHF/time/temperature 3-501.14, pg 80)
      French onion soup prepared yesterday was still 51 degrees in walk-in.
    • Adequate cooling for cooked/prepared food (Improper cooling methods 3-501.15, pg 81)
    • Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
      Chicken 60 degrees in drawer. Steaks 54 degrees in drawer. Salad cooler 50 degrees. Prep cooler 45 degrees
  • Personnel
    • Proper handwashing (Hands & arms, when to wash 2-301.14, p 42)
      Hands being wiped on soiled aprons and soiled towels proir to handeling food. Hands not washed after taking out garbage the portioning deli meat.
    • Proper handwashing (Engaging in activities that contaminate the hands 2-301.14(I), p 42)
  • Food Source/Handling
    • Food Protection (Ice used as exterior coolant, prohibited as an ingredient 3-303.11, p 64)
  • Warewashing
    • Mechanical washing/sanitizing (Sanitization requirement/methods: hot water or chemical 4-702.11, 4-703.11, p 137)
      Dish machine not sanitizing.
  • Plumbing/Water/Sewage
    • Accessible/soap & towels provided (Hand drying not provided 6-301.12, p 173)
      Towel dispenser broken.
    • Back flow/back siphonage protection (Backflow prevention device requirement not met 5-203.14, p 150, IAC 481-31.1(11))
      Shut off down stream from atmospheric vacuume breaker at mop sink.
    • Plumbing: installed/maintained (Plumbing maintained in good repair 5-205.15, p 153)
      Water leaking out base of mop sink. Hand sink leaks. Grease trap has bad seal. Leaks in dish room on machine and on surrounding plumbing.
  • Facility/Equipment Requirements
    • Food contact surfaces (Food contact surfaces not clean to sight or touch 4-601.11, p 129)
      Slicer and can opener are soiled. Cutting boards heavily stained. Ice scoop handle in contact with ice.
    • Food contact surfaces (In-use utensils, between use storage 3-304.12, p 65)
    • Non-food contact surfaces (Wiping cloths, in sanitizing solution, used one purpose 3-304.14, p 66)
  • Other Operations
    • Handling/storage/labeling of toxic items (Not used & applied according to Manufacturer's use directions 7-202.12, p 183)
      Sanitizer used in excess of required concentration.
    • Inside physical facilities designed/maintained (Physical facilities, not maintained in good repair 6-501.11, p 176)
6/16/2006Complaint
No violation noted during this evaluation. 6/28/2005Routine

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