In-use utensils, between-use storage Observed ice scoops at ice machine stored on unclean surface.
Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days Observed homemade salad dressings that have exceeded 7 day requirement. Voluntarily discarded.
Food temperature measuring devices are provided and readily accessible Observed thermometers not available in all cooler units.
Duties of PIC Establishment unable to provide verifiable Employee Health Policy. Inspector provided PIC Form 1-B.
Test kit provided and used to measure sanitizing solution concentration Establishment unable to provide test strips for checking concentration of quat sanitizer.
09/12/2014
Routine
Food temperature measuring devices are provided and readily accessible Thin probe digital thermometer needed to check internal temperatures.
equipment food contact surfaces and utensils clean to sight and touch. Employee restroom: handle leaks water adjust. Dust around air vents, light fixtures, and equipment racks on cookline.
Food storage containers identified with common name of food REPEAT VIOLATION: Water bottle on line not labeled, corrected on-site.
Laundry facilities requirement, location, and use
Hand drying provided Bar: No paper towels behind the bar, corrected on-site. Establishment was not open to the public and setting up area.
Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods REPEAT VIOLATION: Fish over ready-to-eat on prep station. Ground over whole muscle on cookline. All moved corrected on-site. Handout given.
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