Chef's Kitchen, 1903 Beaver, Des Moines, IA 50310 - inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Foods are cooled using appropriate methods
Observed vegetable soup cooling in large plastic bucket. Inspector discussed several ways to improve cooling procedures.
|
05/01/2013 | Routine |
- Cleanability of floors, walls, and ceilings
Observed light shield missing on light above fryers. Observed ceiling tiles missing in area next to walk-in cooler.
- Light bulbs, protective shielding
Observed light shield missing on light above fryers. Observed ceiling tiles missing in area next to walk-in cooler.
- Disclosure of menu items offered or served raw or undercooked
Observed menus do not identify specific items that may be served undercooked.
- Miscellaneous sources of contamination
Observed food not properly covered and protected from contamination in small kitchen freezer.
- Smoke free air act
Observed no smoking signage not posted at entrance.
- Bare hand contact with ready to eat foods
Observed food employee preparing ready-to-eat sandwiches with bare hands. Corrected at time of inspection. Observed server handling lemon for drinks with bare hands. Corrected at time of inspection.
- Equipment and utensils are adequately rinsed after washing
Observed rinse step of 3 compartment sink sequence not being completed in kitchen & bar 3 compartment sinks. Corrected at time of inspection.
- Handwashing signage
Observed no handwashing sign posted at main kitchen handsink and bar handsink.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observed raw meats stored above ready-to-eat foods in main line tall cooler. Observed raw eggs stored above vegetables in walk-in cooler.
- 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
Observed clam chowder, red sauce and white sauce not properly being re-heated to 165* within 2 hours. Corrected at time of inspection.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observed several potentially hazardous, read-to-eat foods not properly datemarked.
|
04/10/2013 | Routine |
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