| No violation noted during this evaluation. | 10/15/2015 | Follow Up LOC |
- Disclosure of menu items offered or served raw or undercooked
Observation: "any way" eggs not identified on menu
|
09/24/2015 | Physical Recheck |
| No violation noted during this evaluation. | 09/11/2015 | Pre Opening |
- Outer openings are protected
Serving windows and doors shall be equipped with tight fitting screens, air curtains, or another (preapproved) adequate means to prevent the entry of pests while in operation.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: no hot water
- Capacity, availability, and pressure of hot and cold water
Observation: hot water not available
|
08/27/2015 | Pre Opening |
- Food storage, prohibited areas
Observation: There was food in wheeled carts stored under piping in the basement. The PIC stated that this was their over-storage space for items for the state fair.
- Foods are cooled using appropriate methods
Observation: There was a large container of Caesar salad dressing dated 8-18-15 at 44 degrees at the center. Discussed the dangers of items not cooling fast enough. PIC put Caesar salad dressing in blast chiller at time of inspection.
- 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: There were items that exceeded 41 degrees. At the salad bar, there were olive products that exceeded 50 degrees. The olive products were removed from the salad bar and replaced with new product. At the cheese display case, there was cheese at 56 degrees. This display was broken down and discarded at time of inspection. Discussed options of keeping the cheese to temperature using more ice and no display cloth.
- Plumbing system maintained in good repair
Observation: In the basement,there was a handsink that slow to drain and a bucket underneath the p-trap.
- Common name-working containers
Observation: There were unlabeled spray bottles of water. Corrected at time of inspection.
- Storage and maintenance of wet and dry wiping cloths
Observation: There were wiping rags laying on prep areas throughout establishment and not in sanitizer buckets.
- Outer openings are protected
Observation: The exterior doors were not insect/rodent tight.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Can openers were soiled. PIC corrected this at time of inspection.
- Storage of clean linens, single-service, and single use articles
Observation: There were boxes of single service-ware containers sitting on the floor in throughout establishment.
- Disclosure of menu items offered or served raw or undercooked
Observation: There was no disclosure statement for the Caesar salad dressing that uses raw eggs on the menu. Discussed the importance of putting a menu disclosure statement with the PIC. Correct menus by 8-28-15 with disclosure statement for the Caesar salad dressing and send email of the menu update.
|
08/18/2015 | Regular |
- Eating, drinking, or using tobacco
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Shellstock, maintaining identification
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
|
07/03/2013 | Routine |
- Using a handwashing sink- operation and maintenance
Handsink in the warewashing area blocked by a cart. Handsink in the bakery blocked by a bread rack. No soap at two handsinks in the main kitchen area.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Sliced melons dated 6/1 in the walk in cooler. Product was discarded.
- 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
Cooked ground sausage with temperature of 56* and potato salad with a temperature of 47 in the walk in cooler. Products were discarded.
- Dispensing of single-service and single-use articles
Single use utensils for customer use stored handles down at ice cream counter. Corrected at time of inspection
- Food temperature measuring devices are provided and readily accessible
Thermometers missing in reach in coolers throughout establishment.
- Handwashing cleanser, availability
Handsink in the warewashing area blocked by a cart. Handsink in the bakery blocked by a bread rack. No soap at two handsinks in the main kitchen area.
- Roasts held at a temperature of 130°F or above
Potato salad holding at 44* and meat salad holding at 45* in the prep table cold holding unit. Temperature was turned down on the unit and products were switched out.
- Air drying of equipment and utensils
Utensils are not being properly air dried.
- Foods are cooled using appropriate methods
Cooked ground sausage with temperature of 56* and potato salad with a temperature of 47 in the walk in cooler. Products were discarded.
- When to wash
Handling clean utensils after dirty utensils in the warewashing area. Corrected at time of inspection
|
06/14/2013 | Routine |
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Sliced melons dated 6/1 in the walk in cooler. Product was discarded.
- Handwashing cleanser, availability
Handsink in the warewashing area blocked by a cart. Handsink in the bakery blocked by a bread rack. No soap at two handsinks in the main kitchen area.
- Roasts held at a temperature of 130°F or above
Potato salad holding at 44* and meat salad holding at 45* in the prep table cold holding unit. Temperature was turned down on the unit and products were switched out.
- When to wash
Handling clean utensils after dirty utensils in the warewashing area. Corrected at time of inspection
- Using a handwashing sink- operation and maintenance
Handsink in the warewashing area blocked by a cart. Handsink in the bakery blocked by a bread rack. No soap at two handsinks in the main kitchen area.
- Air drying of equipment and utensils
Utensils are not being properly air dried.
- Dispensing of single-service and single-use articles
Single use utensils for customer use stored handles down at ice cream counter. Corrected at time of inspection
- Food temperature measuring devices are provided and readily accessible
Thermometers missing in reach in coolers throughout establishment.
- 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
Cooked ground sausage with temperature of 56* and potato salad with a temperature of 47 in the walk in cooler. Products were discarded.
|
06/14/2013 | Routine |
Restaurant representatives - add corrected or new information about Gateway Market, 2002 Woodland Ave, Des Moines, IA 50312 »