Rock River Grill And Tavern - Dsm Marriott, 700 Grand Ave, Des Moines, IA 50309 - inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- 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
Observed tomato soup holding at 60-65* after cooling overnight. Voluntarily discarded.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observed deli ham and cooked brisket that has exceeded 7 day requirement. Voluntarily discarded.
|
10/30/2014 | Regular |
- In-use utensils, between-use storage
Utensils in the bar stored handles down. Utensils were recleaned and sanitized. Cutting boards in the prep area have excess scratches. Ice scoop stored on top of the ice machine in the kitchen area. Can opener was soiled. Corrected at time of inspection.
- Handwashing signage
Handwashing signs not posted in the upstairs or downstairs bars.
- Hand drying provided
No hand towels in the downstairs bar.
- equipment food contact surfaces and utensils clean to sight and touch.
Utensils in the bar stored handles down. Utensils were recleaned and sanitized. Cutting boards in the prep area have excess scratches. Ice scoop stored on top of the ice machine in the kitchen area. Can opener was soiled. Corrected at time of inspection.
- When to wash
Employee who was scrubbing dirty pots and pans and bringing them to the warewashing area was using the same gloves to sort clean dishware without washing her hands. Corrected at time of inspection
- Bare hand contact with ready to eat foods
Employee making sandwiches without gloves. Corrected at time of inspection.
- Air drying of equipment and utensils
Wet stacking pans before completely drying them.
- Dispensing of single-service and single-use articles
Utensils in the bar stored handles down. Utensils were recleaned and sanitized. Cutting boards in the prep area have excess scratches. Ice scoop stored on top of the ice machine in the kitchen area. Can opener was soiled. Corrected at time of inspection.
- Food temperature measuring devices are provided and readily accessible
No thin probe thermometer to check thin foods.
- Roasts held at a temperature of 130°F or above
Butter held at room temperature during breakfast service. Product was discarded.
- Cutting surfaces maintained
Utensils in the bar stored handles down. Utensils were recleaned and sanitized. Cutting boards in the prep area have excess scratches. Ice scoop stored on top of the ice machine in the kitchen area. Can opener was soiled. Corrected at time of inspection.
|
06/13/2013 | Routine |
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