- Toilet room
receptacle, enclosed, fixtures clean
- In-use utensils, between-use storage
Observation:Knives stored in area that is not easily cleanable.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:General cleaning needed throughout establishment. Storage shelving not maintained clean.
- Cutting surfaces maintained
Observation:Cutting surface in sushi bar not in good repair.
- Utensils and pressure measuring devices maintained
Observation:Knife and soup scoop not maintained in good repair. Voluntarily discarded.
- Where to wash
Observation:Observed food employee washing hands at prep sink. Discussed and corrected at time of inspection.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation:Establishment unable to provide thin probe thermometer.
- Storage and maintenance of wet and dry wiping cloths
Observation:Wiping cloths not maintained in sanitizer solution between uses.
|
12/21/2015 | Regular |
- Linens- cleaning and storage
Reuse of mollusk shells, items were removed, corrected on-site. Boxed and packaged single service items on ground (chop sticks), moved corrected on-site. Store Equipment, utensils, single service items, and foods 6 inches off the floor.
- Mollusk and crustacean shells not reused
Reuse of mollusk shells, items were removed, corrected on-site. Boxed and packaged single service items on ground (chop sticks), moved corrected on-site. Store Equipment, utensils, single service items, and foods 6 inches off the floor.
- Disclosure of menu items offered or served raw or undercooked
Consumer advisory needed in the customer order menu (check off list) and all other menus not listed. Asterisks needed by menu items that can be ordered raw or undercooked in all menus. Guidance document given.
- Discarding or reconditioning unsafe, adulterated, or contaminated food
Parasite destruction forms shall be filled out for salmon since they are sell fresh fish. Foods previously frozen by distributor shall obtain a parasite destruction statement for specific species of fish they sell that require this. Handout of this topic given. Container of garlic visible mold observed on product, this was immediately discarded by Chef.
- Hand drying provided
Soap and paper towels needed at declared hand sink in sushi bar. Other sink not declared doesn't have hot water but has soap.
- Ratites and injected or mechanically tenderized meats cooked to 155°F for 15 seconds or the time/temperature relationship specified in the chart in the Food Code
Parasite destruction forms shall be filled out for salmon since they are sell fresh fish. Foods previously frozen by distributor shall obtain a parasite destruction statement for specific species of fish they sell that require this. Handout of this topic given. Container of garlic visible mold observed on product, this was immediately discarded by Chef.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
In the majority of coolers various raw foods stored above ready-to-eat, handout given to manager, employees moved items for inspector, corrected on-site.
- Handwashing cleanser, availability
Soap and paper towels needed at declared hand sink in sushi bar. Other sink not declared doesn't have hot water but has soap.
|
08/02/2013 | Routine |
Restaurant representatives - add corrected or new information about Wasabi Tao, 400 Walnut, Des Moines, IA 50309 »