Bramex, 400 Locust Ste 235 Des Moines, Ia 50309, , IA - inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
| No violation noted during this evaluation. | 12/02/2015 | Physical Recheck |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Ice machine not kept clean.
- Using a handwashing sink- operation and maintenance
Observation:Cold water knob at main line handsink not in good repair.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation:Thin probe thermometer not available.
- Sanitizers
Observation:Chlorine sanitizer used for wiping cloths exceeds 50-100ppm requirement. Bucket was changed.
- Demonstration of Knowledge
Observation:PIC unable to answers some basic questions in regards to food safety principles.
- Posting inspection reports
Observation:Most recent inspection report not posted.
- Test kit provided and used to measure sanitizing solution concentration
Observation:Establishment unable to provide test strips for checking concentration of chlorine sanitizer.
- 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.
- Air drying of equipment and utensils
Observation:Food utensils not properly air dried prior to stacking.
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation:Cheese sauce in steam table holding at 95*. Reheated.
- 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 tomato sauce in line cooler. Sauce was moved.
- Posting of a valid license
Observation:License not posted.
- 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.
- When to wash
Observation:Food employee failed to wash hands between handling soiled and clean utensils.
- Identifying information-original container
Observation:Toxic spray bottles not properly labeled. Bottles were labeled at time of inspection.
- Bare hand contact with ready to eat foods
Observation:Food employee handling shredded lettuce with bare hands. Discussed.
- Light bulbs, protective shielding
Observation:Lights in service area and kitchen not properly shielded.
- Storage and maintenance of wet and dry wiping cloths
Observation:Wiping cloths not maintained in sanitizer between uses. Cloths placed in sanitizer buckets at time of inspection.
|
11/16/2015 | Regular |
- Sanitization of food contact surfaces - before use and after cleaning
Sanitizer out in dish machine.
- Food temperature measuring devices are provided and readily accessible
Thin probe digital instant read thermometer needed to check thin foods cooked from raw. Tip is to be 1 mm thin.
- In-use utensils, between-use storage
Handle of ice scoop in the ice in main ice bin remove. Handles can not touch the ice.
- PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding
Reheating in steam wells, moved to reheat on-stove, corrected on-site. Only very small pans of food made reheat temps within time..
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Eating, drinking, or using tobacco
Open beverage containers in unapproved area, removed corrected on-site.
- Test kit provided and used to measure sanitizing solution concentration
Test kit needed for checking concentration of sanitizer.
- Hand drying provided
No paper towels at hand sink, corrected on-site.
|
07/16/2013 | Routine |
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