+39 Restaurant, Market & Cantina, 2640 Stange Rd, Ames, IA 50010 - inspection findings and violations

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Business Info

Name: +39 RESTAURANT, MARKET & CANTINA
Address: 2640 Stange Rd, Ames, IA 50010
Phone: 515-292-0039
Total inspections: 6
Last inspection: 06/15/2015
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Inspection findings

Inspection date

Type
No violation noted during this evaluation. 06/15/2015Follow Up LOC
  • Handwashing signage
    Observation:Hand sinks must have signs reminding them to wash hands corrected during inspection
  • Mechanical warewashing equipment, hot water sanitizing temperatures
    Observation:Bar and kitchen dishwashers did not make minimum temperature requirements
  • Common name-working containers
    Observation:Chemical spray bottles not labeled-corrected during inspection
  • Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
    Observation:Shell eggs improperly stored over ready to eat foods-corrected on site by Mgr
  • Established procedures for responding to vomiting and diarrheal events
    Observation:Left information
 05/20/2015Regular
  • Toilet room
    receptacle, enclosed, fixtures clean
  • 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: Kitchen make line holding foods at 43*-47*.
 05/29/2014Illness Complaint
  • Cooling foods are stored properly
    Observation: Food not cooled to <41* placed in to reach in cooler. Not enough airflow to adequately cool.
  • Raw animal foods separated from each other during storage, separation, holding, and display
    Observation: Observed raw meats not separated by species. Fish and beef held together, beef stored over fish, ground meat stored over whole muscle cuts.
  • Foods are cooled using appropriate methods
    Observation: Cooling foods in large quantities and in plastic containers.
  • 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
    Observation: Observed meat sauce cooked yesterday not cooled to 41*. Temperature at 50*. Discarded.
  • Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
    Observation: Deli area- opened packaged of meats and soft cheeses not datemarked.
  • Frozen PHF/TCS foods are properly slacked and thawed
    Observation: Shrimp thawed in standing water.
  • 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: Cooked/cooled pasta held on ice at 50*. Deli area- mozz. cheese, tomatoes, cut greens holding at 50*.
  • Prohibited storage areas for clean equipment and utensils
    Observation: Clean kitchen aprons stored in employee restroom.
  • Toilet room
    receptacle, enclosed, fixtures clean
 05/13/2014Routine
  • Fruits and vegetables that are cooked to hot holding are cooked to 135°F
 11/20/2013Routine
  • Fruits and vegetables that are cooked to hot holding are cooked to 135°F
 11/20/2013Routine

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