- PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding
Observed cheese sauce being re-heated in steam table that did not reach 165* within 2 hours. Voluntarily discarded.
- Using a handwashing sink- operation and maintenance
Observed main handwashing sink in kitchen not accessible. COS
- Air drying of equipment and utensils
Observed food utensils not being properly air dried prior to stacking. COS
- Storage and maintenance of wet and dry wiping cloths
Observed wiping cloths not being maintained in sanitizer solution between uses. COS
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Establishment unable to provide thin probe thermometer.
- Self-draining equipment including
sinks, drainboards, and equipment compartments
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observed mechanical dish machine not properly sanitizing utensils due to sanitizer bucket being empty. COS
- Outer openings are protected
Observed small gap at bottom of kitchen side door next to dish machine.
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08/07/2014 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
- Preventing contamination when tasting
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
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07/10/2013 | Routine |
- Plumbing system repaired according to law
Observed kitchen handsink leaking from drain pipe.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Disclosure of menu items offered or served raw or undercooked
Observed individual food items that may be served undercooked on breakfast portion of menu are not identified. Establishment is in process on printing new menu and will add items.
- Cutting surfaces maintained
Observed ice machine and table mounted can opener not kept clean. Observed ice scoop stored on unclean surface. Observed make table cutting boards not in good repair.
- Handwashing cleanser, availability
Observed no soap and paper towels available at bar handsink. Observed no paper towels available at kitchen handsink.
- equipment food contact surfaces and utensils clean to sight and touch.
Observed dish machine racks not kept clean. Observed fan in back kitchen area not kept clean. --Observed ice machine and table mounted can opener not kept clean. Observed ice scoop stored on unclean surface. Observed make table cutting boards not in good repair.
- When to wash
Observed food employee fail to wash hands and change gloves in between handling raw and ready-to-eat foods. Corrected at time of inspection.
- In-use utensils, between-use storage
Observed ice machine and table mounted can opener not kept clean. Observed ice scoop stored on unclean surface. Observed make table cutting boards not in good repair.
- Eating, drinking, or using tobacco
Observed employee drinks in food prep not properly covered with lid and straw. Corrected at time of inspection.
- Handwashing signage
Observed handwashing signs posted in restrooms.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observed mechanical dish machine not properly sanitizing. Establishment has called service and must wash/rinse/sanitize/air dry all utensils using 3 compartment sink until dish machine can properly sanitize untensils.
- Hand drying provided
Observed no soap and paper towels available at bar handsink. Observed no paper towels available at kitchen handsink.
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06/27/2013 | Routine |
Restaurant representatives - add corrected or new information about Saints Pub & Patio, 4041 Urbandale Ave, Des Moines, IA 50310 »