Air drying of equipment and utensils Observation: Observed water between pans in storage resulting from wet nesting. All ware must be allowed to air dry before being stowed.
Sewage disposal system approved Observation: Noticeable sewer gas that appears to be originating from the mop-sink drain area located in the utility room across the hall from the kitchen was apparent at the time of inspection. Repairs shall be made to eliminate sewer gasses in the general area of the kitchen and cafeteria.
PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control Observation: Observed the vegetable storage cooler holding at 46*. Cut leafy greens are now required to be maintained at 41* or below for safety. Shredded lettuce was placed under colder refrigeration for correction while onsite.
Miscellaneous sources of contamination Observation: Observed custodian dispose of waste water at the floor drain in the kitchen and rinse the area down afterwards. As a result, water splatter was observed contaminating the pan storage area under prep table and the exterior of the vegetable cooler. All pans and contact surfaces shall be re-cleaned and the use of the floor drain in the kitchen shall be eliminated, or it's use limited in scope to protect the surroundings from cross-contamination.
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