Air drying of equipment and utensils Observed food utensils not being properly air dried prior to stacking.
Sanitizers Observed quat sanitizer used for wiping cloths exceedes 150-400 ppm requirement. Corrected at time of inspection.
Light bulbs, protective shielding Observed light shields next to dish machine and in banquet kitchen not properly shielded. Observed wall/floor junctures by banquet walk-in cooler not in good repair.
Cleanability of floors, walls, and ceilings Observed light shields next to dish machine and in banquet kitchen not properly shielded. Observed wall/floor junctures by banquet walk-in cooler not in good repair.
Roasts held at a temperature of 130°F or above Observed bar cooler holding at 60*. All PHF was moved to alternate cooler and establishment will not use until it can maintain 41* or below at all times.
Outer openings are protected Observed gap at bottom of back door.
Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet. Observed no hot water available at banquet handsink.
Smoke free air act Observed no smoking signage not displayed at entrance. www.iowasmokefreeair.gov
Self-draining equipment including sinks, drainboards, and equipment compartments
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