Plaza Lanes-Trophy's Sports Bar, 2701 Douglas Ave, Des Moines, IA 50310 - inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Material characteristics of non-food contact surfaces
Observation:Wood shelf by kitchen handsink and pass through window in dish room not easily cleanable.
- Eating, drinking, or using tobacco
Observation:Employee drink in food prep area not properly covered. Discarded.
- Foods are cooled using appropriate methods
Observation:Taco meat and cooked pizza sausage cooling at room temperature. Food items were moved to walk-in cooler at time of inspection.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation:Raw chicken stored above cheese in pizza make table. Moved at time of inspection.
- Cutting surfaces maintained
Observation:Cutting board not maintained in good repair.
- Using a handwashing sink- operation and maintenance
Observation:Bar handwashing sink also being used as dump sink. Corrected at time of inspection.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Cooked chicken and taco meat in walk-in cooler not properly dayemarked. Dated at time of inspection.
- Air drying of equipment and utensils
Observation:Food utensils not being properly air dried prior to stacking.
- 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 thermometer not available.
- Hand drying provided
Observation:No paper towels available at bar handsink. Paper towels were provided.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation:Deli turkey in walk-in cooler and cooler under grill has exceeded 7 day requirement. Voluntarily discarded.
- Miscellaneous sources of contamination
Observation:Main make table not adequately protected from splash contamination from kitchen handsink.
|
10/22/2015 | Regular |
- Shellstock, maintaining identification
- 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
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
|
11/01/2013 | Routine |
- Sanitization of food contact surfaces - before use and after cleaning
Observed high temperature dish machine not properly heating surface of utensils to 160*. Establishment has called service and they are scheduled to be out for repair this afternoon. Establishment must manually sanitize all utensils or use bar dish machine until kitchen dish machine is able to heat surface of utensils to 160*.
- Roasts held at a temperature of 130°F or above
Observed small cooler in snack bar area holding at 50*. All PHF was moved to alternate cooler and thermostat was adjusted and establishment will monitor temperature. Cooler must not be used for PHF until it can maintain 41* or below at all times. --Observed nacho cheese from snack bar dispenser holding at 112*. Corrected at time of inspection. Establishment will discontinue using machine and keep cheese on steam table in kitchen.
- Cutting surfaces maintained
Observed cutting board on main make table in kitchen not in good repair.
- Miscellaneous sources of contamination
Observed pre-made pizza crusts in walk-in freezer not properly covered and protected from contamination.
|
10/25/2013 | Routine |
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