| No violation noted during this evaluation. | 08/14/2015 | Follow Up LOC |
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Certified Food Protection Manager was required by 1/23/15 -- certificate not available during inspection. Submit copy of certificate to inspector.
- 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: food employee not aware of reporting agreement
- 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: shredded lettuce and cheese not maintained below 41*F -- voluntaily discarded. Recommend mechanical holding unit.
- Outer openings are protected
Observation: side door propped open without screen door in place -- corrected by closing door
- Established procedures for responding to vomiting and diarrheal events
Observation: employee not aware of Noroclean policy
|
07/16/2015 | Regular |
- Sanitization methods - hot water, chemical
Observation: no sanitizer on premise -- PIC contacted manager and requested that some be delivered
- Effectively washing equipment and utensils
Observation: Sinks not filled enough to completely immerse items when warewashing.
- Responsibilities of Permit Holder
PIC was not aware of reportable symptoms and illnesses. The establishment does not provide training to food employees in regards to reportable illness and symptoms. Provide training and implement Form 1B.
- 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: lettuce 67*F, cheese 65*F -- both voluntarily discarded
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Certified Food Protection Manager required
|
07/23/2014 | Routine |
- Mechanical warewashing equipment, hot water sanitizing temperatures
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
|
07/11/2013 | Routine |
Restaurant representatives - add corrected or new information about Holiday Park Aquatic Center, 1701 Railroad Ave West Des Moines, Ia 50265, , IA »