Smokey D's Bbq, 601 Locust St Suite 200a - Skywalk, Des Moines, IA 50309 - inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Material characteristics of non-food contact surfaces
Observation:Storage shelving not in good repair and not easily cleanable. Tape used in places that is also not easily cleanable.
- Air drying of equipment and utensils
Observation:Food utensils not being properly air dried prior to stacking.
- Storage and maintenance of wet and dry wiping cloths
Observation:Wiping cloths not maintained in sanitizer between uses. Cloths placed back in sanitizer buckets at time of inspection.
- Test kit provided and used to measure sanitizing solution concentration
Observation:Establishment unable to provide test strips for checking concentration of quat sanitizer.
- Sanitization of food contact surfaces - before use and after cleaning
Observation: Food utensils not being properly sanitized due to incorrect sanitizer concentration. Quat sanitizer concentration was adjusted at time of inspection.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Fan in prep area not kept clean.
- Common name-working containers
Observation:Toxic spray bottle not properly labeled. Labeled at time of inspection.
|
01/25/2016 | Regular |
- Roasts held at a temperature of 130°F or above
Observed temps on burnt ends, pulled pork and brisket with temperatures between 49*F and 54*F. Top bags were voluntarily pulled. Staff is currently working with a new prep. cooler and still making adjustments.
- Hand drying provided
Observed no paper towels at hand sink. Staff filled dispenser during the recheck. Corrected at time of inspection
- Food is properly labeled
Observed self-serve single wrapped cookies, brownies and bars without ingredient label.
|
06/25/2013 | Routine |
- Roasts held at a temperature of 130°F or above
Observed turkey, beef and pork holding at temperatures between 53*F and 56*F. Manager removed top layer. Inspector and manager discussed ways to keep meats at 41*F or below. This is a repeat violation.
- Using a handwashing sink- operation and maintenance
Observed hand sink had been used for other practices besides washing hands.
- Posting of a valid license
Observed the most recent inspection not posted next to current license.
- Test kit provided and used to measure sanitizing solution concentration
Observed no test strips for checking sanitizer concentration in three compartment sink and sanitizer bucket.
- Sanitization methods - hot water, chemical
Observed sanitizer concentration at three compartment sink with a concentration level approximately 100ppm. Inspector and manager reviewed instructions on container.
- Food is properly labeled
Observed single-serve wrapped cookies, brownies and bars without ingredient label. This is a repeat violation.
|
04/15/2013 | Routine |
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