| No violation noted during this evaluation. | 12/11/2015 | Physical Recheck |
- Using a handwashing sink- operation and maintenance
Observation: Handsink on pop line not repaired
- Hand drying provided
Observation: paper towel dispenser not working on make line -- corrected by placing a roll of paper towels next to sink
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11/13/2015 | Physical Recheck |
- Cleanability of floors, walls, and ceilings
Observation: Kitchen floor tile missing grout.
- Food storage - preventing contamination from the premises
Observation: Food stored in boxes on floor in walk in cooler.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: Cook did not have thin foods thermometer.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Floors and walls in warewashing area not clean. --Observation: Floor drain for ice cooler not 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 case with mashed patatoes and gravy holding at 104 degrees. Corrected on site by discard.
- Using a handwashing sink- operation and maintenance
Observation: Handsink on pop line hot water valve does not work.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Interior of ice machine not clean.
- 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: Cold holding make table closest to walk in cooler holding at 46-50 degrees. Salad in mixing bowl held at 61 degrees, corrected on site by discard. Deli meat cold hold on sandwich table ham and turkey holding at 49-57 degrees. Meat held under grill at 47 degrees. Cold hold table across from grill holding spinach artichoke dip at 63 degrees and container sitting on top of others, Corrected on site by discard. Same cold hold had other refrigerated items holding at 51-59 degrees, corrected on site by discard. Homemade dressing make table top was open and holding at 47-48 degrees.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloth next to grill and make table.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: Make table cooler closest to walk in cooler, had not thermometer. Cold hold cooler had broken thermometer across from grill. Corrected on site by calling serviceman.
- Handwashing signage
Observation: No signage on handsink by grill in kitchen.
- Air drying of equipment and utensils
Observation: Ice buckets not stored upside down between use, on top of ice machine. Glasses at bar stacked wet.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Test kit not available in dishwashing area.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Rice dated 9/25/15, corrected on site by discard. Ribs in cooler dated 9/27/15, corrected on site by discard.
|
10/07/2015 | 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
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
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07/24/2013 | Routine |
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
- 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
|
07/15/2013 | Routine |
- Roasts held at a temperature of 130°F or above
Numerous maketables not maintaining 41*F or below -- includes lead, fry, toppings and sautee coolers. PIC removed all PHF and inspector recommended discarding all foods above 50*F. PIC contacted service company.
- equipment food contact surfaces and utensils clean to sight and touch.
interior of ice machine shall be cleaned and sanitized
|
07/15/2013 | Routine |
Restaurant representatives - add corrected or new information about Legends American Grill, 640 S 50th St Ste 2110 West Des Moines, Ia 50265, , IA »