Ted's Coney Island West, 2667 86th St, Urbandale, IA 50322 - inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
| No violation noted during this evaluation. | 10/28/2015 | Follow Up LOC |
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: raw ground beef patties and raw chicken breasts stored on top shelf in reach-in cooler -- corrected by moving to a different cooler
- 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: gyro meat on rotisserie 47-110*F
- Test kit provided and used to measure sanitizing solution concentration
Observation: provide quat test strips for sanitizer
|
10/26/2015 | Regular |
- 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 2 large pans of ground beef that were at 50* after cooling overnight. All product was voluntarily discarded.
|
08/06/2013 | Routine |
- Plumbing system repaired according to law
Observed small leak from 3 compartment sink drain pipe. PIC states part is on order.
- Fingernail maintenance, polish, and artificial fingernails
Observed employee drinks in food prep area without proper lid and straw. Observed food employee that was working with exposed food had artificial fingernails.
- Test kit provided and used to measure sanitizing solution concentration
Establishment unable to provide test strips to check concentration of sanitizer.
- Equipment and utensils are adequately rinsed after washing
Observed rinse step of 3 compartment sink sequence not being completed. All utensils must be washed/rinsed/sanitized/air dried.
- equipment food contact surfaces and utensils clean to sight and touch.
Observed slicer not kept clean. Observed knives stored on unclean surfaces between equipment.
- Food temperature measuring devices are provided and readily accessible
Establishment unable to provide thin probe thermometer.
- Storage and maintenance of wet and dry wiping cloths
Observed wiping cloths not maintained in sanitizer solution.
- Hand drying provided
Observed no paper towels available at back handwashing sink.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observed general cleaning needed under and around equipment on main cook line.
- Handwashing signage
Observed handwashing signs not posted at all handsinks used by employees, including restrooms.
- Eating, drinking, or using tobacco
Observed employee drinks in food prep area without proper lid and straw. Observed food employee that was working with exposed food had artificial fingernails.
- Linens- cleaning and storage
Observed slicer not kept clean. Observed knives stored on unclean surfaces between equipment.
- Duties of PIC
Establishment unable to provide written employee health policy. Inspector provided Form 1-B to owner.
- Posting of a valid license
Observed most recent inspection report not displayed in view of customers.
- Food employees hair is effectively restrained
Observed food employees without proper hair restraints.
- 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 large pan of ground beef at 60* after cooling overnight. Voluntarily discarded. Ground beef was being cooled in large quantities in tightly covered containers.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observed several pans of ground beef not properly datemarked.
- Foods are cooled using appropriate methods
Observed large pan of ground beef at 60* after cooling overnight. Voluntarily discarded. Ground beef was being cooled in large quantities in tightly covered containers.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observed several raw meat products being stored above ready-to-eat foods.
- Bare hand contact with ready to eat foods
Observed food employee handling multiple ready-to-eat foods with bare hands.
- Outer openings are protected
Observed gap at bottom of back door.
|
07/11/2013 | Routine |
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