| No violation noted during this evaluation. | 02/08/2016 | Physical Recheck |
| No violation noted during this evaluation. | 10/11/2015 | Follow Up RCP |
- Equipment and utensils-durability and strength
Observation: Container with cracked corner on dry utensil rack. Person in charge discarded container and instucted employee to go discard other containers observed on rack.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Clean dishware on utensil storage rack next to dish machine was soiled with food product. Person in charge removed containers to be cleaned and sanitized.
|
10/09/2015 | Physical Recheck |
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: Thin probe, tip sensitive, digital thermometer not present to check temperatures in then foods.
- Common name-working containers
Observation:Bottle of chemical not labeled with contents. Food employee labled bottle as sanitizer.
- Equipment and utensils-durability and strength
Observation: Utensils and containers cracked or chipped. Flour sifter becoming detached from main frame. Person in charge discarded container and sifter.
- Storage of clean equipment and utensils
Observation: Clean utensils stored in soiled containers under the clean dish drain boards and dry storage rack. Food employee removed containers to be cleaned and sanitized.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Clean dishware on utensil storage rack next to dish machine was soiled with food product. Food employee removed containers to be cleaned and sanitized.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Containers used to store clean utensils are soiled with food debris and what appeared to be a deceased insect at dry storage rack.
- When to wash
Observation: Food employee talked on phone with glove hands. Food employee removed gloves to put on new pair without washing hands. Food employee touched raw chicken tenders with gloved hands and removed gloves to discard. Employee did not wash hands prior to grabbing new pair of glvoes. Food employees washed hands per inspectors request prior to donning new pair of gloves. Observed food employee enter kitchen exterior exit door and did not wash hands prior to entering walk-in-cooler.
- Food storage - preventing contamination from the premises
Observation: containers of tortilla strips and croutons stored uncovered in the kitchen.
- Food temperature measuring devices are provided and readily accessible
Observation: No thermometers present to check temperatures in foods. Food employees stated they did not know the location of thermometers.
- 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: Cooked cheese soup between temperatures of 65-75*F stored covered. Food employee stated product was prepared in the morning and removed at 9:30AM and 10AM. Product removed at 9:30AM was voluntarily discarded. Product that was removed at 10AM was reheated to 165*F and removed to be cooled in ice water bath prior to refrigeration storage.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Dust accumulation on the ceiling in the kitchen located outside of walk-in-cooler.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation:Salsa prepared on 9/23/15, Gyro sauce prepared on 9/12/15, and tartar sauce prepared on 9/21/15. Food employee voluntarily discarded all food items.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Cheese product in the walk in cooler not date marked. Person in charge voluntarily discarded product. Baked potatoes did not have a date mark. Food employees stated potatoes were prepared the day prior. Food employee discared potatoes.
- Separation from food, equipment, utensils, linens, and single service
Observation: Bottle of chemical stored above clean dishware next to stove. Food employee removed bottle to be stored below and away from food contact surfaces.
- Package integrity
Observation: dented can of artichoke hearts in dry storage. Food employees removed can to be returned.
|
10/01/2015 | Illness Complaint |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Containers used to store clean utensils are soiled.
- Storage of clean equipment and utensils
Observation: Clean utensils stored in soiled containers.
- Designated areas for employees
use of designated areas by employees
- Package integrity
Observation: Cans of dented chiles in dry storage. Chiles discarded 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: Salad dressings and bruschetta dated 5/29 in the walk in cooler. Items discarded voluntarilly.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Dust accumulation on the ceiling in the kitchen and the 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: Thin probe, tip sensitive, digital thermometer not present to check temperatures in thin foods.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Baked potatoes without datemarking in the walk in cooler. Potatoes discarded voluntarilly.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Clean dishware near the oven soiled with food debris. Dishware recleaned and sanitized during inspection.
- Bare hand contact with ready to eat foods
Observation: Bare hand contact with fried cheese sticks and garlic toast. Foods discarded and barrier used between hands and food.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloths at bar not stored in sanitizer in between uses.
- Cooling foods are stored properly
Observation: Diced tomatoes and pico de gallo cooled with a tight fitting lid on. Soup cooling in an ice bath covered tightly with plastic wrap. Plastic wrap vented at a corner to allow heat to escape.
- Posting inspection reports
Observation: Most current inspection report not posted.
- Single use glove use
Observation: Same gloves used to handle food then to use sanitized wiping cloth then again to handle food. Correct glove use discussed with management.
- Food storage - preventing contamination from the premises
Observation: Cases of buns stored on the floor in the dry storage area. Container of tortilla strips stored uncovered in the kitchen. Corrected on site.
- Foods are cooled using appropriate methods
Observation: Diced tomatoes and pico de gallo cooled in large plastic tubs.
- Multiuse food contact surfaces are cleanable
Observation: Chipping and cracking of utensils. Corrected on site.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Test kit to check sanitizer concentration not present.
- Common name-working containers
Observation: Bottles of chemicals not labeled with contents. Unlabeled bottles removed until new labeled bottles come in later in the day.
- In-use utensils, between-use storage
Observation: Ice scoop at beverage station stored in ice with handle in contact with ice.
- Food temperature measuring devices are provided and readily accessible
Observation: No thermometers present to check temperatures in foods.
- Separation from food, equipment, utensils, linens, and single service
Observation: Bottles of chemicals stored on prep surfaces and over clean dishware. Bottles moved to a separate location. Chafing fuel containers stored over food. Chafing fuel moved to a separate location.
|
06/05/2015 | Regular |
- Roasts held at a temperature of 130°F or above
Observed home-made ranch and oriental dressings and onion blossom sauce held at room temperature - removed to cooler, corrected. Observed raw chicken stored in pan inside another pan of ice, chicken was above level of ice in pan. Corrected.
- Designated areas for employees
use of designated areas by employees
- Restriction-presence and use
Observed sanitizer was in excess of required concentration in wiping cloth containers. Observed blocks of insecticide in bar - this type of insecticide is not approved for use in foodservice establishments. Observed cans of paint on shelves in storeroom, in an area used for storage of food and food contact equipment.
- Eating, drinking, or using tobacco
Open beverage containers in unapproved area - open coffee mug at salad prep counter. Corrected, repeat violation.
- Drying mops
Observed coats on storeroom shelves - there are coat hooks available in walk-way. Repeat violation. Observed mops in mop buckets, there are no hooks to hang mops to dry.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observed masking tape on knife handle - discarded, corrected. Observed rust and mildew buildup on parts of ice machine. Observed dried meat and other food particles on meat slicer parts and Robocoupe - items were used more than 4 hours prior to inspection. Observed drinking glasses stored next to paper towel dispenser at wait station in kitchen, in an area prone to contamination from splashing water. Observed case of napkins on wait station floor.
- Test kit provided and used to measure sanitizing solution concentration
There are no chlorine test papers to monitor dishwashing machine sanitizer concentration and no quat test papers to monitor sanitizer in wiping cloth buckets.
- Poisonous or toxic materials used and applied
Observed sanitizer was in excess of required concentration in wiping cloth containers. Observed blocks of insecticide in bar - this type of insecticide is not approved for use in foodservice establishments. Observed cans of paint on shelves in storeroom, in an area used for storage of food and food contact equipment.
- Miscellaneous sources of contamination
Observed container of flour stored on kitchen floor - corrected. Observed ice bin at bar does not have a cover to protect ice. Observed boxes of tea and cocoa stored under kitchen handsink. Observed uncovered taco shells on sheet pan on kitchen shelf, observed salad ingredients in salad prep coolers in uncovered containers. Observed soiled pan stored in direct contact with uncovered lettuce in grill prep cooler - corrected.
- Handwashing cleanser, availability
There was no handsoap at the bar handwashing sink. Two handsinks had wiping cloth buckets in the sinks, the wait station sink had a box of napkins blocking access and the bar handsink was blocked with a garbage can - repeat violation.
- Food storage - preventing contamination from the premises
Observed container of flour stored on kitchen floor - corrected. Observed ice bin at bar does not have a cover to protect ice. Observed boxes of tea and cocoa stored under kitchen handsink. Observed uncovered taco shells on sheet pan on kitchen shelf, observed salad ingredients in salad prep coolers in uncovered containers. Observed soiled pan stored in direct contact with uncovered lettuce in grill prep cooler - corrected.
- PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding
Observed chili, gravies, and soups reheating in Alto Sham unit for 4 hours prior to inspection - digital display showed temperature was set at 160 degrees, but food temperatures ranged from 83 to 108 degrees. Foods did not reheat to 165 degrees within 2 hours, discarded, corrected.
- Using a handwashing sink- operation and maintenance
There was no handsoap at the bar handwashing sink. Two handsinks had wiping cloth buckets in the sinks, the wait station sink had a box of napkins blocking access and the bar handsink was blocked with a garbage can - repeat violation.
- Handwashing signage
None of the handwashing sinks were designated with signage.
- Food storage, prohibited areas
Observed container of flour stored on kitchen floor - corrected. Observed ice bin at bar does not have a cover to protect ice. Observed boxes of tea and cocoa stored under kitchen handsink. Observed uncovered taco shells on sheet pan on kitchen shelf, observed salad ingredients in salad prep coolers in uncovered containers. Observed soiled pan stored in direct contact with uncovered lettuce in grill prep cooler - corrected.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
There is no detectable level of sanitizer in bar glasswashing machine.
- equipment food contact surfaces and utensils clean to sight and touch.
Observed heavily soiled nailbrush at prep kitchen handsink, attached to sink with soiled twine. Observed fan with dusty and soiled screen blowing onto prep table. Observed food particles in bottom of container used to store clean steak knives.
- Plumbing system repaired according to law
Observed faucet at three-compartment sink is missing the cold water handle. Observed water leak around sink drain in middle compartment at three-compartment sink - water was collecting into a bus tub.
- Food temperature measuring devices are provided and readily accessible
There were no thermometers in the grill prep cooler under the flat top grill and in the dessert cooler. There is no digital, instant-read food thermometer with thin-diameter probe.
- Linens- cleaning and storage
Observed masking tape on knife handle - discarded, corrected. Observed rust and mildew buildup on parts of ice machine. Observed dried meat and other food particles on meat slicer parts and Robocoupe - items were used more than 4 hours prior to inspection. Observed drinking glasses stored next to paper towel dispenser at wait station in kitchen, in an area prone to contamination from splashing water. Observed case of napkins on wait station floor.
- Food on display is protected from contamination by consumers
Observed container of flour stored on kitchen floor - corrected. Observed ice bin at bar does not have a cover to protect ice. Observed boxes of tea and cocoa stored under kitchen handsink. Observed uncovered taco shells on sheet pan on kitchen shelf, observed salad ingredients in salad prep coolers in uncovered containers. Observed soiled pan stored in direct contact with uncovered lettuce in grill prep cooler - corrected.
- Laundry facilities
requirement, location, and use
|
11/05/2013 | Routine |
- Roasts held at a temperature of 130°F or above
Hot holding unit 126F, reheated. Onions and peppers at room temperature, both corrected on-site.
- Common name-working containers
REPEAT VIOLATION: Label spray bottles with common name and store away from food prep areas, corrected on-site.
- Separation from food, equipment, utensils, linens, and single service
REPEAT VIOLATION: Label spray bottles with common name and store away from food prep areas, corrected on-site.
- In-use utensils, between-use storage
REPEAT VIOLATION: Portion cups do not have handles and can not be stored directly in products.
- equipment food contact surfaces and utensils clean to sight and touch.
No door on ice machine plastic has broken, replace cover, must be covered and duct tape or other materials that are not easily cleanable can not be used. Clean shelves in walk-in cooler and excessive dust from opening above storage area for dishes.
- Using a handwashing sink- operation and maintenance
Bucket stored in hand sink, corrected on-site. Do not block hand sink in kitchen.
- Eating, drinking, or using tobacco
Open beverage containers in unapproved area, various drinks observed in kitchen with out lids, removed corrected on-site.
- Designated areas for employees
use of designated areas by employees
- Laundry facilities
requirement, location, and use
|
03/07/2013 | Routine |
Restaurant representatives - add corrected or new information about Okoboji Grill, 6050 Se 14th St, Des Moines, IA 50320 »