Frozen PHF/TCS foods are properly slacked and thawed Observation: Frozen chicken was thawing in a container of water. Corrected by turning water on to flush out the container and letting water run during thawing.
Certified Food Protection Manager with management and supervisory responsibility employed by the establishment Observation: No CFPM at the establishment.
Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods Observation: Containers of raw meats were stored above vegetables in walk in cooler. Raw meats were moved to lowest shelve at time of inspection.
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: Raw chicken unrefrigerated at 60*. Cooked at time of inspection.
Handwashing cleanser, availability Observation: Hand soap was not accessible for use. A food rack was moved to a different location to make soap accessible.
Foods are cooled using appropriate methods Observation: Cooked chicken was observed cooling in large covered containers at room temperature. Chicken was uncovered and moved to walkin cooler to continue cooling.
Hand drying provided Observation: Hand drying not available at handsink. Owner stocked dispenser at time of inspection.
equipment food contact surfaces and utensils clean to sight and touch. Observation: Meat slicer was soiled and had not been used for a week. Cleaned at time of inspection.
02/05/2015
Regular
Clean condition-hands and arms
Mechanical warewashing equipment, hot water sanitizing temperatures
Eating, drinking, or using tobacco
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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