| No violation noted during this evaluation. | 10/02/2015 | Follow Up RCP |
- Disclosure of menu items offered or served raw or undercooked
Observation: tuna not identified with Consumer Advisory
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation: implement Form 1B (or equivalent) immediately
- 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: sandwich cooler 51-53*F -- manager emptied cooler and contacted service company
- When to wash
Observation: hands not washed before donning gloves
- Bare hand contact with ready to eat foods
Observation: bare hand contact with ready-to-eat food by food employee on make line
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: shell eggs stored above shredded cheese in walk-in, ground beef patties stored next to pre-cooked wings in drawer -- both corrected on-site
|
09/21/2015 | Regular |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- Shellstock, maintaining identification
|
07/02/2013 | Routine |
- Disclosure of menu items offered or served raw or undercooked
inspector will recheck on next inspection
- Using a handwashing sink- operation and maintenance
three handsinks blocked with plates/cups
- equipment food contact surfaces and utensils clean to sight and touch.
clean and sanitize interior of ice machine in upstairs bar
- Self-draining equipment including
sinks, drainboards, and equipment compartments
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
BAR: glasswasher not sanitizing -- use three comp sink until machine is serviced
- Roasts held at a temperature of 130°F or above
large sandwich prep table holding at 60*F+ -- all food was voluntarily discarded and unit shall not be used until temperature maintains 41*F or below --two soups in holding unit were below 135*F -- food employee removed to reheat
- In-use utensils, between-use storage
clean and sanitize interior of ice machine in upstairs bar
|
06/12/2013 | Routine |
Restaurant representatives - add corrected or new information about Wellman's Pub & Rooftop, 597 Market St West Des Moines, Ia 50266, , IA »