- When to wash
Observation:Dish area employee failed to wash hands between handling soiled and clean utensils. Discussed.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Wire shelving in back storage area not kept clean.
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12/11/2015 | Illness Complaint |
- Utensils and pressure measuring devices maintained
Observation:Rubber scrappers not in good repair. Voluntarily discarded.
- Ice used as exterior coolant not used as a food
Observation:Champagne bottle stored in bar ice bin that is used for drink service. Bottle was removed at time of inspection.
- Common name-working containers
Observation:Toxic spray bottle in bar not properly labeled. Label was provided at time of inspection.
- Using a handwashing sink- operation and maintenance
Observation:Bar handsink not accessible. Dish machine racks were moved at time of inspection.
- Handwashing cleanser, availability
Observation:No soap available at bar handsink. Soap was provided at time of inspection.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation:Thermometers not provided in all coolers.
- Hand drying provided
Observation:Paper towels not available at bar handsink. Paper towels were provided at time of inspection.
- Cutting surfaces maintained
Observation:Cutting boards not in good repair.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation:Raw pork stored above cooked bacon in walk-in cooler. Products were moved at time of inspection.
- Air drying of equipment and utensils
Observation:Food utensils not properly air dried prior to stacking.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation:Vent in dry storage area not kept clean.
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09/21/2015 | Regular |
- In-use utensils, between-use storage
Observation: Knife stored in sanitizer bucket. Knife was removed at time of inspection. A soiled knife was stored on a magnetic strip. Knife was removed at time of inspection and washed.Ice scoops stored on top of soiled ice machine. Scoops were removed and washed at time of inspection.
- Mechanical warewashing machine temperature measuring devices, heaters and baskets, and automatic dispensers, and alarms
Observation:Ware washing machine in kitchen area was unable to increase surface temperatures of various items to 160*F. Service company was called at time of inspection. Temperature was corrected at time of inspection. Ware wash machine in bar area not dispensing sanitizer between 50 and 100ppm. Service company corrected the concentration amount at time of inspection.
- Eating, drinking, or using tobacco
Observation: an employee was drinking from an open container without a lid. Drink was disposed at time of inspection.
- Food storage containers identified with common name of food
Observation:Working containers of food not labelled. Labels were placed on containers at time of inspection.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation:several containers of food products had been held past the 7 day window. Food products were voluntarily disposed of at time of inspection.
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11/07/2014 | Regular |
- Hand drying provided
Observation: No paper towels at bar hand wash sink.
- In-use utensils, between-use storage
Observation:Ice buckets stored upright.
- Handwashing signage
Observation: No hand wash only sign by kitchen hand sink. Person in charge said one would be ordered and put up.
- Food storage containers identified with common name of food
Observation:Food working containers not labelled.
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12/31/2013 | Routine |
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
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07/31/2013 | Routine |
- Linens- cleaning and storage
Observed scoop with handle in direct contact with food between uses.
- Miscellaneous sources of contamination
Observed bowl of fries placed directly on top of potato chips on prep line. Observed square metal container stored on top of and in direct contact with other unwrapped food items. Products were removed and containers stored in a different location. Corrected at time of inspection. Observed fruits used in drinks in the bar area not covered.
- Condiments are protected from contamination by consumers
Observed bowl of fries placed directly on top of potato chips on prep line. Observed square metal container stored on top of and in direct contact with other unwrapped food items. Products were removed and containers stored in a different location. Corrected at time of inspection. Observed fruits used in drinks in the bar area not covered.
- Common name-working containers
Observed working containers of sanitizer in bar area not labelled.
- Variance obtained for specialized processing methods
Establishment is making Creme Fraiche without a variance 3-502.11G and a HACCP plan. Container of Creme Fraiche was voluntarily discarded.
- In-use utensils, between-use storage
Observed scoop with handle in direct contact with food between uses.
- Food storage containers identified with common name of food
Observed food in working containers not labelled.
- Sanitization of food contact surfaces - before use and after cleaning
Observed bar warewashing machine sanitizer concentration at 200 ppm or greater. All glasses, utensils etc. will be washed in the kitchen warewashing machine until the level of sanitizer can be adjusted in the bar.
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06/24/2013 | Routine |
Restaurant representatives - add corrected or new information about Americana, 1312 Locust St, Des Moines, IA 50309 »