The Longest Yard, 122 5th St West Des Moines, Ia 50265, , IA - inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: replace stained and missing ceiling tiles
- 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 not dated in walk-in and grill drawers -- corrected
- 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: salad cooler 43-48*F
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: interior of ice bin has mold -- do not use until cleaned and sanitized
- Storage and maintenance of wet and dry wiping cloths
Observation: wiping cloths not stored in sanitizer between use
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: tip sensitive thermometer not provided
|
02/29/2016 | Regular |
- Maintaining premises free of litter and unnecessary equipment
REPEAT VIOLATION -- 3rd time: housekeeping and organization needed in entire kitchen and back room
- Posting of a valid license
- Separation from food, equipment, utensils, linens, and single service
Observed grill cleaner on food prep area. Corrected.
- equipment food contact surfaces and utensils clean to sight and touch.
interior of ice bin has mold -- see notes below
- Cleaning procedure
Observed food employee wiping hands with cloth towel. Employees shall wash hands at handsink and dry with paper towels. Corrected.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
dishmachine not sanitizing -- manager contacted service company
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
REPEAT VIOLATION -- 3rd time: housekeeping and organization needed in entire kitchen and back room
- Roasts held at a temperature of 130°F or above
deli meats in maketable 48-63*F -- voluntarily discarded
|
08/14/2013 | Routine |
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