Name: SMOKEY D'S BBQ
Address: 601 Locust St Suite 200a - Skywalk, Des Moines, IA 50309
Total inspections: 3
Last inspection: 01/25/2016
Material characteristics of non-food contact surfaces Observation:Storage shelving not in good repair and not easily cleanable. Tape used in places that is also not easily cleanable.
Air drying of equipment and utensils Observation:Food utensils not being properly air dried prior to stacking.
Storage and maintenance of wet and dry wiping cloths Observation:Wiping cloths not maintained in sanitizer between uses. Cloths placed back in sanitizer buckets at time of inspection.
Test kit provided and used to measure sanitizing solution concentration Observation:Establishment unable to provide test strips for checking concentration of quat sanitizer.
Sanitization of food contact surfaces - before use and after cleaning Observation: Food utensils not being properly sanitized due to incorrect sanitizer concentration. Quat sanitizer concentration was adjusted at time of inspection.
Physical facilities maintained clean: Cleaning frequency, restrictions, and methods Observation:Fan in prep area not kept clean.
Common name-working containers Observation:Toxic spray bottle not properly labeled. Labeled at time of inspection.
Roasts held at a temperature of 130°F or above Observed temps on burnt ends, pulled pork and brisket with temperatures between 49*F and 54*F. Top bags were voluntarily pulled. Staff is currently working with a new prep. cooler and still making adjustments.
Hand drying provided Observed no paper towels at hand sink. Staff filled dispenser during the recheck. Corrected at time of inspection
Food is properly labeled Observed self-serve single wrapped cookies, brownies and bars without ingredient label.
Roasts held at a temperature of 130°F or above Observed turkey, beef and pork holding at temperatures between 53*F and 56*F. Manager removed top layer. Inspector and manager discussed ways to keep meats at 41*F or below. This is a repeat violation.
Using a handwashing sink- operation and maintenance Observed hand sink had been used for other practices besides washing hands.
Posting of a valid license Observed the most recent inspection not posted next to current license.
Test kit provided and used to measure sanitizing solution concentration Observed no test strips for checking sanitizer concentration in three compartment sink and sanitizer bucket.
Sanitization methods - hot water, chemical Observed sanitizer concentration at three compartment sink with a concentration level approximately 100ppm. Inspector and manager reviewed instructions on container.
Food is properly labeled Observed single-serve wrapped cookies, brownies and bars without ingredient label. This is a repeat violation.