- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: heavy dust accumulation on the air circulation fan located in the warewash room.
- 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: several foods on two of the cold buffet lines were out of temperature. Tarter sauce, horseradish sauce and salsas were 55 degrees and disposed of for correction onsite.
- Physical facilities maintained in good repair
Observation: pooled water in the warewashing room due to missing floor tile that need to be repaired or placed.
- Miscellaneous sources of contamination
Observation: food contact surfaces must be allowed to air dry before being stowed. Two quart plastic tubs were tightly stacked while still wet.
|
11/24/2015 | Physical Recheck |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: the following food contact surfaces were observed soiled: wall mounted vegetable dicer, Dito Dean Food Chopper, stored knives on wall mounted holder, cooking pans stored on kitchen shelves, miscellaneous utensils in tubs stored on shelf in warewash room, long handle stir paddles, long handle whisk, brush used for cleaning steam kettles.
- Physical facilities maintained in good repair
Observation: a cover was observed missing for the air vent above dishware storage in the warewash room, in addition some ceiling tile missing in the dry storage room.
- Miscellaneous sources of contamination
Observation: wet nesting of stainless steel pans and 2qt plastic tubs.
- Posting of a valid license
Observation: the most current license was not posted, nor was the most current inspection report.
- Slash-resistant and cloth gloves used properly
Observation: I observed a rough textured cut-resistant glove being used when slicing beef, turkey & ham on the hot buffet line. Cut resistant gloves must be smooth or covered with a smooth glove that can be effectively cleaned for protection from cross-contamination.
- Preventing contamination from equipment, utensils, and linens
Observation: the wall mounted vegetable dicer was observed broken with missing pieces of rubber and out-of-place and distorted metal cutting knives.
- Sewage disposal system approved
Observation: one of the toilets in the lady's restroom has broken away from the floor seal and must be repaired.
- Test kit provided and used to measure sanitizing solution concentration
Observation: sanitizer test strips capable of testing proper sanitizer concentrations needed.
- 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: several foods on the cold buffet line were not 41 degrees or below and were disposed of as a result - including red salad beans, salsa, taco sauce and tarter sauce, all ranging from 50 to 56 degrees.
- Food storage containers identified with common name of food
Observation: several in-use containers of ingredients were not labeled with the common name of food contained. Corrected onsite.
- 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: several foods in the Bain Marie hot hold unit in the kitchen were discarded due to hot holding temperature as low as 110 degrees. Foods included two different soups, green bean juice and pulled pork. Additionally, hot holding on the main buffet line was not sufficient enough to keep two trays of chicken, one tray of fish, one tray of cooked carrots and one tray of tater tots at least 135 degrees and were disposed of as a result. Whole Turkey, Ham and Roast Beef was observed between 112 and 120 degrees on the cut to order portion of the buffet line and were known to have been placed on the line within the past hour (by the PIC) and were allowed to be removed from service and placed under refrigeration.
- Storage or display of food in contact with water or ice
Observation: ice buildup on boxed foods stored under the condenser unit in the walk-in freezer. Repeat violation that either needs to be repaired or remove food from that area of the freezer to prevent contamination.
- Capacity, availability, and pressure of hot and cold water
Observation: one of two hot water heaters was not working at the time of inspection. Hot water was present in the warewash room, and the Hobart dishwasher has its own internal water heating element, but handwash sinks and other prep sinks lacked sufficient hot water. Hot water was observed as low as 71 degrees.
- Protecting food from environmental contamination
Observation: a bulk ingredient storage container with lids in the bakery area was observed next to, and lower than, the handwash sink with no protection from splash & splatter from washing hands. Additionally, the paper towel dispenser is mounted on the wall above the storage bin with no protection from dripping hands reaching for towels.
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: three handwash sinks located in the kitchen and bakery areas did not have hot water at the time of inspection.
|
08/12/2015 | Regular |
- Sanitization methods - hot water, chemical
Sanitizer concentration, changed, corrected on-site.
- equipment food contact surfaces and utensils clean to sight and touch.
Some equipment stored unclean, corrected on-site. --Hand sink drains to floor (two sinks) on repaired at time of inspection. Drain plugged in dish area, cleaned up.
- Laundry facilities
requirement, location, and use
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Cleaning needed is some corner especially cleaning in meat room/pans/ exessive dust on hood.
- 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
Reheating sauce 105-68 in steam wells and hot box, corrected on-site.
|
07/11/2013 | Routine |
Restaurant representatives - add corrected or new information about Old Country Buffet #220, 6059 Se 14th St, Des Moines, IA 50320 »