- equipment food contact surfaces and utensils clean to sight and touch.
Observation: re-inspection revealed that the meat slicer used in the serving kitchen near the street was soiled. Ms. Kristy Keeler, person in charge, stated that the meat slicer would be relocated to the main kitchen where it would be used less often and thoroughly cleaned after each use. Ms. Keeler also understands that the only alternative would be to thoroughly clean and sanitize the slicer every four hours and to keep a cleaning log that is self-explanatory for all the employees to reference.
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08/24/2015 | Physical Recheck |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Meat slicer soiled from last night.
- Bare hand contact with ready to eat foods
Observation: MArgarita station handling lemons and limes with bare hands.
- Handwashing sinks-Numbers, capacities, location, and placement
Observation: No handwashing set up in margarita and beer stations.
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08/14/2015 | Regular |
No violation noted during this evaluation. | 08/15/2014 | Physical Recheck |
- Bare hand contact with ready to eat foods
Observation: bartender cut lemons with bare hands.
- Handwashing sinks-Numbers, capacities, location, and placement
Observation: Temporary hand washing was not set up. Food employee set up hand washing.
- 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:Cut tomatoes and pizza toppings out of temp. Corrected at time of inspection.
- 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: Hot pizzas dough at pizza warmer at 100*F-120*F. Fixture will be replaced. Philly cheese steak roast out of temp 117*F-129*F. Corrected.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Food employee use tongs to cook raw chicken breast and touch cooked meat product. Observed tongs handling raw and cooked meat stored in same container. Food employee removed all tongs to be washed.
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08/07/2014 | Regular |
- Mechanical warewashing equipment, hot water sanitizing temperatures
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08/09/2013 | Routine |
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