No violation noted during this evaluation. | 11/13/2015 | Follow Up LOC |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Bottom side of cutting board unclean.
- Outer openings are protected
Observation: Back door had small openings at the bottom of the door where a pest could potentially come in.
- Using a handwashing sink- operation and maintenance
Observation: Hand washing sink was blocked by stored rack and grease bucket. Person in charge voluntarily moved the bucket and rack to make the sink accessible.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Dish machine not properly sanitizing.
- 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: Ham slices for cold holding were temped at 56*F. Product was voluntarily discarded. The cooler was out of temperature. Person in charge turned the cooler down and it is now temping below 41*F.
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10/08/2015 | Regular |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Eating, drinking, or using tobacco
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06/22/2013 | Routine |
- Designated areas for employees
use of designated areas by employees
- 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
Broccoli soup 85F, discarded, corrected on-site. Cooling stuffing in reachin cooler up front, cool in coolers.
- Roasts held at a temperature of 130°F or above
Various PHF on line 48-38F only items 38 were previously frozen foods, placed on ice, company called.
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06/21/2013 | Routine |
- 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
Broccoli soup 85F, discarded, corrected on-site. Cooling stuffing in reachin cooler up front, cool in coolers.
- Designated areas for employees
use of designated areas by employees
- Roasts held at a temperature of 130°F or above
Various PHF on line 48-38F only items 38 were previously frozen foods, placed on ice, company called.
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06/21/2013 | Routine |
Restaurant representatives - add corrected or new information about Village Inn #110355, 1140 Se Army Post Rd, Des Moines, IA 50315 »