- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
REPEAT VIOLATION: foods on tops of maketables not dated
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
REPEAT VIOLATION: cold bar (across from grill) holding at 41-44*F
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02/23/2016 | Physical Recheck |
- Handwashing signage
Observation: signage not placed at handsinks
- 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: cold bar (across from grill) holding at 45-46*F
- Posting inspection reports
Observation: previous inspection report not posted
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: pasta, ready-to-eat pork, chicken salad not dated
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01/14/2016 | Regular |
- Shellstock, maintaining identification
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
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10/02/2013 | Routine |
- Using a handwashing sink- operation and maintenance
Handsink and handsoap shall not be blocked
- Common name-working containers
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
REPEAT VIOLATION
- Roasts held at a temperature of 130°F or above
butter shall be held below 41*F -- voluntarily discarded
- The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease.
REPEAT VIOLATION: Food employees shall be knowledgeable of health policy
- Food storage - preventing contamination from the premises
REPEAT VIOLATION: foods shall be stored 6-inches above floor in walk-in cooler
- Disclosure of menu items offered or served raw or undercooked
eggs not identified on breakfast menu
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09/25/2013 | Routine |
- Mechanical warewashing equipment, hot water sanitizing temperatures
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04/23/2013 | Routine |
Restaurant representatives - add corrected or new information about G Mig's 5th St Pub, 128 5th St West Des Moines, Ia 50265, , IA »