Wasabi-Chi Asian Cuisine, 5418 Douglas Ave, Des Moines, IA 50310 - inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Light bulbs, protective shielding
Observation:Single light on main prep line not properly shielded.
- Eating, drinking, or using tobacco
Observation:Food employee eating in main prep area. Food employee moved to non-food prep area at time of inspection.
- Outer openings are protected
Observation:Screen at back door does not fit tightly.
- Material characteristics of non-food contact surfaces
Observation:Wood shelf in prep area that is not easily cleanable.
- Cutting surfaces maintained
Observation:Cutting boards in sushi bar not in good repair.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Cooked breaded chicken and cooked noodles in make table cooler not properly datemarked. Food items were dated at time of inspection.
|
07/31/2015 | Regular |
- Miscellaneous sources of contamination
Observed bar ice bin not properly covered.
- Insect control devices are properly designed and installed
Observed fly paper installed in kitchen area. Corrected at time of inspection.
- In-use utensils, between-use storage
Observed bulk ingredient scoops without handles. Observed food utensils stored in standing water.
- Hand drying provided
Observed no paper towels available at bar handsink. Corrected at time of inspection.
- Food temperature measuring devices are provided and readily accessible
Observed no thermometer provided in walk-in cooler. Thermometers must be provided in all cooler units.
|
06/19/2013 | Routine |
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
- equipment food contact surfaces and utensils clean to sight and touch.
Observed dish machine racks not kept clean. Observed exterior of bulk ingredient containers not kept clean.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observed general cleaning needed throughout establsihment.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observed cutting boards not being properly cleaned and sanitized every 4 hours. Corrected at time of inspection. Observed bulk ingredient scoops without handles.
- Test kit provided and used to measure sanitizing solution concentration
Establishment unable to provide test strips for checking concentration of quat sanitizer used in bar.
- Disclosure of menu items offered or served raw or undercooked
Observed consumer advisory statement not on dinner menu. Inspector will follow-up with establsihment during next routine inspection.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observed raw shrimp and raw shell eggs stored above vegetables in make table cooler on main cook line. Corrected at time of inspection.
- Light bulbs, protective shielding
Observed end caps missing from light shields above dish machine.
- In-use utensils, between-use storage
Observed cutting boards not being properly cleaned and sanitized every 4 hours. Corrected at time of inspection. Observed bulk ingredient scoops without handles.
- Sanitization of food contact surfaces - before use and after cleaning
Observed sanitizer bucket on main cook line does not meet 50-100ppm requirement. Corrected at time of inspection.
|
03/28/2013 | Routine |
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