- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Kitchen prep area ceiling vent is soiled with heavy dust accumulation.
- Physical facilities maintained in good repair
Observation: Mop sink faucet has a bad leak. Repair service has been called.
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
Observation: Thermometers in service makeline coolers are not taking accurate temperatures. Replace.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Interior of kitchen makelines shall be cleaned. Exterior of ice machine soiled. Floors of walkin freezer soiled. Water and food debris on kitchen prep area floors. Cleaning shall be done at a frequency to maintain all surfaces free of food and debris build up.
- 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: Hashbrowns holding on kitchen line at 52*. Cut melons and cut tomatoes holding on service line at 46* and 51*- both discarded. Repair service called and was being repaired during inspection.
- Outer openings are protected
Observation: Back door (by mop sink) has a gap at the bottom which could allow pest entry.
- Cooling foods are stored properly
Observation: Cooling hashbrowns in closed cartons that were stored without proper airflow for cooling. 1.5 hr after prep temp was 91*.
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07/16/2014 | Routine |
- Roasts held at a temperature of 130°F or above
Tomatoes 46F & fruit cup 43F, placed back into coolers, corrected on-site.
- When to wash
After handling shell eggs handled other ready-to-eat foods. Foods discarded, employee washed hands, and changed gloves. Talked to employee and manager about hand washing policy, corrected on-site.
- Designated areas for employees
use of designated areas by employees
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
REPEAT VIOLATION: Container and whisk used for omelets (visible amount of raw egg in base of bowl) stored above ready-eat-fods, move corrected on-site.
- Foods are cooled using appropriate methods
Plastic covered containers, gravy126F after 2 hours of cooling, discarded corrected on-site. Cooling handout given went over other options at time of inspection.
- Linens- cleaning and storage
REPEAT VIOLATION: Unclean slicer, tomato chopper, and various knives stored not clean to sight or touch. Spatulas stored in between equipment and wall. Dishes stored wet.
- In-use utensils, between-use storage
REPEAT VIOLATION: Unclean slicer, tomato chopper, and various knives stored not clean to sight or touch. Spatulas stored in between equipment and wall. Dishes stored wet.
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Plastic covered containers, gravy126F after 2 hours of cooling, discarded corrected on-site. Cooling handout given went over other options at time of inspection.
- Backflow protection
air gap, device standard, when required
- equipment food contact surfaces and utensils clean to sight and touch.
Top of dish machine soiled. --REPEAT VIOLATION: Unclean slicer, tomato chopper, and various knives stored not clean to sight or touch. Spatulas stored in between equipment and wall. Dishes stored wet.
- Light intensity
Light not working in dry storage area. Wall behind dessert station and in maintence area in poor repair. Ceiling tiles missing in back area by Ice Machine.
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03/05/2013 | Routine |
Restaurant representatives - add corrected or new information about Perkins Family Restaurant #1028, 2000 Mc Kinley, Des Moines, IA 50315 »