Mr. Eggroll, 3330 Indianola Ave, Des Moines, IA 50315 - inspection findings and violations

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Business Info

Name: MR. EGGROLL
Address: 3330 Indianola Ave, Des Moines, IA 50315
Phone: 515-287-3989
Total inspections: 2
Last inspection: 03/24/2014
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Inspection findings

Inspection date

Type
  • Frozen PHF/TCS foods are properly slacked and thawed
    Observation: Observed frozen shrimp, fish and hamburger thawing in open pans in kitchen. Thawing must be done under refrigeration, under cold running water, or as part of the cooking process. Moved to refrigerator for correction.
  • Untreated eggs stored in 45°F ambient air temperature
    Observation: Observed combined raw eggs at 75* that were stored on the cook line for convenience. Discarded. Eggs require refrigeration.
 03/24/2014Pre Opening
  • In-use utensils, between-use storage
    Observation: Rice spoons and other utensils must be cleaned and sanitized every four hours.
  • Handwashing sinks-Numbers, capacities, location, and placement
    Observation: The only hand wash sink for use in the kitchen is not considered easily accessible at the time of inspection. Due to confined space in the kitchen and storage room areas, an alternate location for the hand wash sink would place it next to the mop sink with plumbing available and easily accessible.
  • Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
    Observation: Observed a large amount of sweet & sour chicken on racks in the kitchen that was 80* two hours after being par-cooked. Trays were placed in walk-in. Proper cooling methods require that food is cooled from 135* to 70* within two hours, and from 70* to 41* within an additional four hours. All cooked food must be cooled from 135* to 41* within six hours.
  • Bare hand contact with ready to eat foods
    Observation: Observed bare hand contact with ready to eat foods. Discussed requirements for wearing gloves and protection from cross-contamination.
  • equipment food contact surfaces and utensils clean to sight and touch.
    Observation: Observed soiled meat slicer that is used for cutting vegetables. Observed soiled cutting boards and prep table. Clean and sanitize all food contact surfaces and utensils every four hours (or sooner if needed) and after any use with raw animal foods and before any use with food that is ready to eat.
  • Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
    Observation: Remove all unnecessary articles from the kitchen area, food storage area and outside building. Area can then be thoroughly cleaned and organized. Clean the main kitchen area especially under equipment and lower walls.
  • Frozen PHF/TCS foods are properly slacked and thawed
    Observation: Observed frozen shrimp thawing at room temperature. Frozen foods must be thawed under refrigeration, under cold running water in a properly designed and dedicated food prep sink, or as part of the cooking process.
  • Storage or display of food in contact with water or ice
    Observation: Observed large amounts of frost in reach-in freezers that is in direct contact with raw meats. Defrost freezers and store meats covered for protection from contamination.
 03/14/2014Pre Opening

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