- 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: two dressings requiring refrigeration for safety on the cook prep line were not refrigerated and disposed of for temperature abuse. Repairs to the upper portion of three cold bars in the kitchen are scheduled. Repairs include installing air circulation fans that had previously been removed to be re-installed, plastic food containers will be replaced with stainless steel containers, lids will be closed during slow periods and a lid will be fabricated for the pantry cold bar. A deflector shield is also being considered that would deflect the heat away from the service window in a manner that would keep the ambient air temperature around the cold holding prep table cooler.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: general cleaning of the floors, especially the hard to reach areas, is needed throughout the kitchen area. A cleaning service is said to have been contacted to schedule a deep cleaning that will focus on these areas, followed by repairs being made to grouting and missing floor tile.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: scoops in the dipper wells, like all food contact surfaces, must be washed, rinsed and sanitized every four hours when not kept at proper temperatures for controlling microbial growth. Those safe temperatures are 41 degrees or less for cold holding or 135 degrees or greater for hot holding. Scoops were removed from service and sent to warewashing. Plumbing repairs are scheduled for the dipper-wells that will allow for a constant trickle of water to be flushing to the drain.
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
- 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: gravy was 120 degrees in hot holding unit. Gravy was reheated to 165 degrees and the container was switched from plastic to stainless steel for correction.
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12/08/2015 | Regular |
- Drying mops
Observation: Mop stored within mop sink between is unable to air dry.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: French Fries stored on counter not frozen (72.1F).
- Physical facilities maintained in good repair
Observation: Floor tiles near fryers in disrepair. Walls in employee restroom in disrepair (Photo of employee restroom attached).
- Sanitization methods - hot water, chemical
Observation: Quat sanitizer solutions in kitchen preparation area and in table service area tested too low (0 ppm). Person In Charge made new sanitizer solution buckets.
- Sanitization of food contact surfaces - before use and after cleaning
Observation: Lemon slicer in kitchen prep area had food debris build-up
- Separation from food, equipment, utensils, linens, and single service
Observation: Glade scented spray stored in food preparation area. Person In Charge moved spray to appropriate location.
- Using a handwashing sink- operation and maintenance
Observation: Handwashing sink being used to fill coffee and as a dumpsink in kitchen service line area. Person In Charge cleaned out sink and reminded staff that it can only be used for handwashing.
- 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: No thermometers in main cook-line kitchen reach-in coolers. Employee placed thermometers in coolers.
- 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: Kitchen prep top cooler contained food (ham 48F, diced tomato 57F) not at proper cold-holding temperature. Condiments/sauces in kitchen not cold-holding (72.1F). Products will be discarded at 10 AM. Sauces voluntarily discarded.
- Plumbing system maintained in good repair
Observation: Water leak in employee bathroom handsink plumbing.
- Handwashing signage
Observation: No handwashing sign at handsink in kitchen service line area.
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10/08/2015 | Regular |
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Ceiling vents above ice machine and above food prep table have dust accumulation.
- Plumbing system repaired according to law
Prep sink has a leak in the drain pipe.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
General cleanliness issues in the ice machine/mop sink room and in the dish area under and around the dish machine.
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11/07/2013 | Routine |
- When to wash
Observed kitchen employee handle raw shrimp then ready to eat foods with the same gloved hands.
- Toilet room
receptacle, enclosed, fixtures clean
- Cleanability of floors, walls, and ceilings
Floor tiles are missing in ice machine room allowing water to pool. Tiles missing at the wall/floor juncture under the dish machine.
- Foods are cooled using appropriate methods
Observed boxes of hashbrowns in the walkin cooler not seperated to allow for proper air flow and prohibiting the cooling process.
- Roasts held at a temperature of 130°F or above
Ham on the make line at 48*. Discarded at time of inspection.
- Miscellaneous sources of contamination
Food scoops stored in food products (server line) shall have handles and handles shall not be stored in contact with food. Corrected.
- equipment food contact surfaces and utensils clean to sight and touch.
Clean dishes and utensils stored on unclean surfaces by the dish machine.
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03/06/2013 | Routine |
Restaurant representatives - add corrected or new information about Perkins Family Restaurant #1033, 2425 E Euclid, Des Moines, IA 50317 »