Glen Oaks Country Club, 1401 Glen Oaks Dr West Des Moines, Ia 50266, , IA - inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
| No violation noted during this evaluation. | 11/03/2015 | Follow Up LOC |
- Food temperature measuring devices are provided and readily accessible
Observation: Food employee in banquet kitchen did not have a food thermometer. Corrected on site by providing a thermometer. Walk in cooler in banquet kitchen did not have a thermometer. Corrected on site by adding thermometer to 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: Homemade dressings in downstairs prep kitchen holding at 46 degrees. Shrimp in pizza pantry make table holding at 45-46 degrees. Loins in banquet kitchen cooler holding at 42-46 degrees. Chef turned down thermostat in cooler. Continue to monitor.
- Handwashing cleanser, availability
Observation: No hand soap at Mens locker room/shakes bar. Corrected on site by restock.
- Disclosure of menu items offered or served raw or undercooked
Observation: Eggs on breakfast menu not identified by consumer advisory.
- Outer openings are protected
Observation: Gap at bottom of loading dock door.
- Air drying of equipment and utensils
Observation: Glasses at mens locker bar stacked prior to air drying.
- Food storage - preventing contamination from the premises
Observation: Food in downstairs kitchen walk in cooler stored on floor.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Chlorine test strips not available at mens locker bar. Quat test strip not available in banquet kitchen.
- Physical facilities maintained in good repair
Observation: Bakery kitchen cooler had ice buildup.
|
10/07/2015 | Regular |
- equipment food contact surfaces and utensils clean to sight and touch.
Ice macines are soiled. Utensils in prep kitchen have excessive scratches and notches. Cutting boards on the main kitchen prep line have excessive and deep scratches.
- Food on display is protected from contamination by consumers
Croutons and chips in baskets without portection from consumer by the salad bar. No protection from consumer at the carving station.
- Test kit provided and used to measure sanitizing solution concentration
No test kit in the men's locker room bar.
- Roasts held at a temperature of 130°F or above
Melted butter holding at 86* in the pool snack shack. Chef will develop procedures utilizing time as a control. --Salsa and sour cream holding at 48* on the main kitchen cold holding unit. Taco meat holding at 50* in the main kitchen prep cooler. The unit was in a defrost cycle and the chef will check on the temperatures.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Dust accumulation on the vents in the walk in coolers.
- Cutting surfaces maintained
Ice macines are soiled. Utensils in prep kitchen have excessive scratches and notches. Cutting boards on the main kitchen prep line have excessive and deep scratches.
- Foods are cooled using appropriate methods
Recently made pasta in the walk in cooler in the prep kitchen temped at 61* and covered tightly. Pasta was taken out and put in an ice bath until the temperature was below 41*.
- Utensils and pressure measuring devices maintained
Ice macines are soiled. Utensils in prep kitchen have excessive scratches and notches. Cutting boards on the main kitchen prep line have excessive and deep scratches.
|
06/18/2013 | Routine |
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