| No violation noted during this evaluation. | 04/06/2015 | Follow Up LOC |
- Using a handwashing sink- operation and maintenance
Observation:2 kitchen handsinks not accessible. Items were moved away from handsinks at time of inspection.
- 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:Establishment unable to provide verifiable employee health policy.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation:Homemade chipotle ranch dressing, deli turkey and deli ham have exceeded 7 day requirement. Voluntarily discarded.
- Sanitization methods - hot water, chemical
Observation:All-purpose cleaner hooked up to mechanical dish machine instead to sanitizer. Proper sanitizer was put in place at time of inspection and dish machine was properly sanitizing. Establishment will re-wash utensils.
|
03/27/2015 | Illness Complaint |
- Handwashing signage
Observation: No hand wash only sign located at the cook line hand sink. A sign was made at time of inspection.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Stuffed mushrooms with cooked sausage make date was not easily read. Product was voluntarily discarded at time of inspection.
|
01/22/2015 | Physical Recheck |
- Hand drying provided
Observation:No paper towels were located close to the bar and cookline hand wash sink.Corrected on site
- Handwashing signage
Observation:No hand wash only sign at cookline hand wash sink.
- Test kit provided and used to measure sanitizing solution concentration
Observation:Correct test strips for sanitizer concentration not found during inspection.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation:Stuffed mushrooms with cooked sausage having date marks of 12/14 and 12/17. The mushrooms were disposed of at time of inspection.
- Handwashing cleanser, availability
Observation:No soap was available at west bar sink. Two bottles of hand sanitizer were located there.Corrected on site.
|
12/30/2014 | Physical Recheck |
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: cooked steak cubes with a date beyond the 7 day window of use. The product was voluntarily discarded at time of inspection.
- Using a handwashing sink- operation and maintenance
Observation:hand sink in back prep. area did not have cold water. The valve was fixed at time of inspection to provide cold water.
- Hand drying provided
Observation: no paper towels were available at cookline hand sink and one of the bar hand sinks. Paper towels were added at time of inspection
- Handwashing aides and devices, use restrictions
Observation:knife in hand wash sink close to ware wash area. Knife was removed at time of inspection.
- Package integrity
Observation:Large bag of bread crumbs stored on the floor in dry storage area. The bag had several ripped locations. Person-in-charge stated they were no longer using those products and they would be removed.
- Handwashing cleanser, availability
Observation:No soap was available for cookline hand wash sink, both bar area hand sinks, and back prep area sink
- Handwashing signage
Observation:No hand wash only sign at cookline hand sink.
- Eating, drinking, or using tobacco
Observation:Two drink cups found without lids. Cups were removed at time of inspection.
- Warewashing equipment, determining chemical sanitizer concentration
Observation: Sanitizer concentration above 200ppm in one container and lower than 150 in another.
- Test kit provided and used to measure sanitizing solution concentration
Observation:Test strips were not readily available for bar or main ware washing machine.Test strips were found at time of inspection.
|
11/14/2014 | Regular |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
|
07/31/2013 | Routine |
- Using a handwashing sink- operation and maintenance
Observed misc. debris in cookline hand sink.
- equipment food contact surfaces and utensils clean to sight and touch.
Observed several scoops and spatulas soiled in clean utensil area.
- Sanitization of food contact surfaces - before use and after cleaning
Observed correct test strips not available to confirm correct sanitizer concentration. Manager will contact inspoector when correct test strips have been obtained.
|
06/10/2013 | Routine |
- Food storage containers identified with common name of food
- In-use utensils, between-use storage
Observed several scoops soiled. Manager removed them to be cleaned. Observed spatulas stored in sanitizer weater on cookline. Observed cookline employee take spatula out of container and flip two hamburger on grill. Observed suds from sanitizer on the hamburgers. Hamburgers were discarded. Spatulas were removed from sanitizer solution.
- Using a handwashing sink- operation and maintenance
Observed clear plastic tub in hand washing sink by cook line in kitchen. Observed misc. debris in back dry storage hand wash sink.
- Miscellaneous sources of contamination
Observed bagged ice stored on the floor of the freezer. Observed cooked chicken that had cooled in the walk-in without a cover.
- Food storage - preventing contamination from the premises
Observed bagged ice stored on the floor of the freezer. Observed cooked chicken that had cooled in the walk-in without a cover.
- equipment food contact surfaces and utensils clean to sight and touch.
Observed several scoops soiled. Manager removed them to be cleaned. Observed spatulas stored in sanitizer weater on cookline. Observed cookline employee take spatula out of container and flip two hamburger on grill. Observed suds from sanitizer on the hamburgers. Hamburgers were discarded. Spatulas were removed from sanitizer solution.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observed no hot water in handsinkby back dry storage area.
- Common name-working containers
Observed bottle of a santizier like substance not labeled.
- Sanitization of food contact surfaces - before use and after cleaning
Observed warewashing machine in bar area not dispensing sanitizer. All items from the bar will be washed in the main warewashing machine until fixed.
|
04/29/2013 | Routine |
Restaurant representatives - add corrected or new information about Legends American Grill, 216 Court Ave Ste 101 Des Moines, Ia 50309, , IA »