- 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: Sushi Rolls were holding at 59*. Ice was added to the cold buffet line. Ice levels will be monitored every 4 hours.
- Outer openings are protected
Observation: Back door has a large gap at the bottom which could allow the entry of pests.
- Storage or display of food in contact with water or ice
Observation: Freezer has a large ice and frost buildup. Egg rolls stored uncovered in the freezer are in direct contact with ice. Egg rolls must be discarded.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: A digital probe thermometer shall be available to monitor hot and cold food temperatures.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Ceiling vents in the kitchen and dining room are soiled with dust build up.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wet cleaning towels shall be stored in sanitizer water when not in use- or- a new towel must be used each time kitchen counters are cleaned.
- Food storage containers identified with common name of food
Observation: Bulk sugar and salt containers shall be labeled for identification.
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12/18/2015 | Regular |
- 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: Sushi rolls and cut tomatoes cold holding on buffet line at 60* and 51*. Garlic and oil mixture at room temperature by the cooking line.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: No datemarking system in place for cooked foods held in the establishment for more than 24 hours.
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: Fried chicken wings and chicken nuggets holding on buffet line at 115*.
- Material characteristics of non-food contact surfaces
Observation: Taped surfaces on chest freezer are not easily cleanable.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No employee has gone through CFPM training since last routine inspection.
- Miscellaneous sources of contamination
Observation: Food being prepped in food containers that are placed on the floor during prep.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Dish area floor and pipes are soiled. A floor tile is missing under the dish machine and water is pooling in the area.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Cooked meats placed in boxes previously containing raw chicken.
- Storage or display of food in contact with water or ice
Observation: Large amount of ice and frost buildup in walk in freezer. Ice in contact with boxes of food.
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03/18/2015 | Regular |
- Material characteristics of non-food contact surfaces
Observation: Taped surface on chect freeser and styrofoam in ice machine shall be removed from the premise by 9/30/14.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: REPEAT Hot water needed to be turned on from below the sink. The faucet was not working properly.
- 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: Cut Watermelon holding at 56*. Sushi holding at 61*. Both discarded.
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: Seafood dish hot holding at 115*. Reheated at time of inspection.
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07/23/2014 | Physical Recheck |
- 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: Hard boiled eggs cold holding at 50*. Sushi holding at 60*. Both discarded.
- Outer openings are protected
Observation: Bottom of back screeen door has a large gap that could allow entry of pests or rodents.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw meat storage in reach in cooler. Raw chicken stored over raw fish and cooked food.
- Material characteristics of non-food contact surfaces
Observation: Taped surfaces on chest freezer and styrofoam surface inside ice machine are not easily cleanable and shall be removed from the restaurant.
- Posting inspection reports
Observation: Most recent inspection report must be posted in public viewing area.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: A thin tip metal stem probe thermometer is needed to check hot and cold food temperatures throughout the day.
- Duties of PIC
Observation:No Certified staff in the establishment. Due to the number and nature of violations and repeat violations.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: cleanliness issues throughout restaurant. Entry door handles, dining area tables and chairs shall be cleaned. Kitchen walls and floors are soiled especially under and around equipment. Kitchen equipment interior and exteriors shall be thoroughly cleaned and sanitized. All shelving in dry storage area and shelving inside all coolers shall be thoroughly cleaned. ALL FOOD AND NONFOOD CONTACT SURFACES SHALL BE CLEANED AS OFTEN AS NECESSARY TO KEEP THEM CLEAN.
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: Hot holding foods on the buffet were holding between 110*-115*. Fried foods, chicken wings, fish, etc. Foods were removed from tables and reheated.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: Hot water needed to be turned on from under the sink. The faucet was not working properly.
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07/10/2014 | Non Illness Complaint |
- Test kit provided and used to measure sanitizing solution concentration
Chlorine test kit needed to check concentration fo sanitizer in dish machine.
- Refuse, recyclables, and returnables
materials, design, construction, and installation
- Roasts held at a temperature of 130°F or above
Fried foods on hot buffet holding at 118*-130*. --Cold buffet holding foods at 45*-50*. Ensure metal pans are touching and surrounded by ice to keep foods below 41*.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Dish area shall be thoroughly cleaned.
- equipment food contact surfaces and utensils clean to sight and touch.
Plastic covering shall be removed from new coolers to allow for proper cleaning. Cardboard box shall not be used as a knife rack. Walkin cooler shelves are heavily soiled. --Interior of ice machine is soiled. Styrofoam piece inside the ice machine shall be removed- not easily cleanable and pieces can flake off and fall into the ice.
- Material characteristics of non-food contact surfaces
Plastic covering shall be removed from new coolers to allow for proper cleaning. Cardboard box shall not be used as a knife rack. Walkin cooler shelves are heavily soiled.
- Storage or display of food in contact with water or ice
Walkin freezer has large ice buildup. Most foods in freezer are covered, but observed open boxes of foos stored on top shelf.
- Sanitization of food contact surfaces - before use and after cleaning
Sanitizer did not test positive in dish machine.
- Food temperature measuring devices are provided and readily accessible
Thin tip probe thermometer needed to check temperatures of buffet foods.
- Multiuse food contact surfaces are constructed of safe materials
Interior of ice machine is soiled. Styrofoam piece inside the ice machine shall be removed- not easily cleanable and pieces can flake off and fall into the ice.
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09/05/2013 | Routine |
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