- 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
- 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
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06/05/2013 | Routine |
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
|
05/07/2013 | Routine |
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
- 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
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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05/07/2013 | Routine |
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observed raw shell eggs stored over raw pork in walk-in cooler. Raw eggs were moved to the lowest set of shelves. Corrected at time of inspection
- Sanitization methods - hot water, chemical
Observed concentration levels of sanitizer above 500 ppm in both three compartment sink in warewashing room and in a bucket in kitchen prep. area.
- In-use utensils, between-use storage
Observed ice scoop touching ice in bin at coffee bar. Corrected 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
Observed self-serve sandwich in coffee bar area with an expired use by date. Sandwich was voluntarily discarded. Corrected at time of inspection
- Sanitization of food contact surfaces - before use and after cleaning
Observed warewashing machine in coffee bar area unable to increase surface temperature of coffee mug to 160*F or above. Manager instructed staff to take all soiled items to cafeteria warewashing machine until repairs are made.
- Roasts held at a temperature of 130°F or above
Observed cooked chicken prepared on 4/19 with a temperature of 46*F in prep. cooler near pizza/sandwich prep. area. Temperatures of other products were below 41*F. Chicken was voluntarily discarded. Corrected at time of inspection
- Food is properly labeled
Observed self-serve chicken salad meal without ingredient statement. Meal was voluntarily pulled. Corrected at time of inspection
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04/22/2013 | Routine |
Restaurant representatives - add corrected or new information about Nationwide 1100/Coffee Bar, 1100 Locust St, Des Moines, IA 50309 »