Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours Observation:Baked potato soups cooling at (91F),(102F) after 3 hours of cooling on ice bath were not cooled properly. Manager voluntarily discarded the two containers of soup.
12/09/2014
Regular
Eating, drinking, or using tobacco
Shellstock, maintaining identification
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Clean condition-hands and arms
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Discharge from eyes, nose, and mouth
05/23/2013
Routine
Plumbing system repaired according to law Observed hot water control for the hand sink in kitchen is leaking.
Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods Raw eggs were stored above of the raw beef. Corrected at time of inspection.
Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet. There is no hot water available in women restroom.
Miscellaneous sources of contamination Observed raw beef patty was stored directly on shelf of the freezer.
Cleaning of cooking and baking equipment Mirowaves not clean.
Storage and maintenance of wet and dry wiping cloths Observed wiping cloths not maintained in sanitizer bucket.
Food storage containers identified with common name of food Salt has no label on the container
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