- Handwashing signage
Observation: signage not provided at bar
- 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: Employee Health form 1B (or equivalent) not implemented -- inspector will recheck on next inspection
- 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: mac & cheese sauce 92*F+ -- PIC placed in cooler
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: salad cooler 42-45*F -- employee adjusted temp, continue to monitor
- Disclosure of menu items offered or served raw or undercooked
Observation: eggs, salmon -- menus will be reviewed on next inspection
- Foods are cooled using appropriate methods
Observation: homemade soups cooled in large plastic containers -- PIC corrected on site by inserting ice wand in one soup and discarding another soup
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11/05/2014 | Regular |
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
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08/07/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
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07/11/2013 | Routine |
- Food storage - preventing contamination from the premises
Boxed and packaged foods stored in freezer on the floor.
- Linens- cleaning and storage
Ice wand stored directly on the rack, sanitized placed on tray withouts.
- 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
Products on steam table 95-124F, items reheated on the stove, corrected on-site.
- Compliance with submitted HACCP plans and approved variance procedures
Firm would need a variance and possibly a HACCP plan to pickle foods.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Fish over ready-to-eat, correct on-site.
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07/03/2013 | Routine |
Restaurant representatives - add corrected or new information about Exile Brewing Company, 1514 Walnut St, Des Moines, IA 50309 »