Food storage containers identified with common name of food Observation: coconut oil and olive oil not lableled
03/24/2015
Regular
Air drying of equipment and utensils Observed food utensils not properly air drying prior to stacking. Establishment unable to provide chlorine test strips for Oaks dish machine.
Test kit provided and used to measure sanitizing solution concentration Observed food utensils not properly air drying prior to stacking. Establishment unable to provide chlorine test strips for Oaks dish machine.
Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days Observed homemade ranch and soy/ginger dressings that have exceeded 7 day requirement. Voluntarily discarded.
Hand drying provided Observed no paper towels available at one Oaks handsink.
Bare hand contact with ready to eat foods Observed food employee handle ready-to-eat lettuce with bare hands. Corrected at time of inspection.
Handwashing signage Observed not hot water available at main kitchen handsink. Observed handwashing sign not posted at one Oaks handsink.
Roasts held at a temperature of 130°F or above Observed retail milk cooler holding at 50*. Products will be moved to alternate cooler until cooler can maintain 41* or below at all times.
Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet. Observed not hot water available at main kitchen handsink. Observed handwashing sign not posted at one Oaks handsink.
When to wash Observed dish room employee fail to wash hands between handling dirty and clean utensils. Corrected at time of inspection.
Sanitization of food contact surfaces - before use and after cleaning Observed quat sanitizer used for wiping cloths does not meet 150-400ppm requirement. Corrected at time of inspection.
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