Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Observation:Cooked meatballs and sausage not datemarked.
Test kit provided and used to measure sanitizing solution concentration Observation:Chlorine test strips not available.
Using a handwashing sink- operation and maintenance Observation:Speed rack being stored directly in front of handwashing sink making it not accessible. Speed rack was moved at time of inspection.
Posting inspection reports Observation:Most recent inspection report not properly displayed.
Storage and maintenance of wet and dry wiping cloths Observation:Wiping cloths not maintained in sanitizer solution. Wiping cloths were put back in bucket.
Handwashing signage Observation:Handwashing signage not posted at handwashing sink.
Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation:Wire storage shelving behind cash register and in back prep area not kept clean.
Plumbing system maintained in good repair Observation:Small leak at handsink drain pipe.
Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A) Observation:Establishment unable to provide verifiable employee health policy.
Where to wash Observation:Food employee washing hands at 3 compartment sink.
Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods Observation:Raw shell eggs stored above salad dressings in back room reach-in cooler. Eggs were moved.
Material characteristics of non-food contact surfaces Observation:Wood storage shelf that is not easily cleanable located in front reach-in cooler.
Sanitizers Observation:Bleach used for wiping cloths exceeds 50-100ppm requirement. Bucket was dumped and re-filled.
Cutting surfaces maintained Observation:Cutting boards not maintained in good repair.
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:Pasta holding at 53* in front cooler. Pasta was moved to back cooler.
Utensils and pressure measuring devices maintained Observation:Rubber scrappers not maintained in good repair.
Equipment and utensils are adequately rinsed after washing Observation:Rinse step of 3 compartment sink sequence not being completed.
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