PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control Observed main make table cooler holding at 47*. All TCS foods were moved to alternate cooler at time of inspection.
Using a handwashing sink- operation and maintenance Observed handwashing sink on main line not accessible. Corrected at time of inspection.
09/03/2014
Routine
equipment food contact surfaces and utensils clean to sight and touch. Observed slicer and table mounted can opener not kept clean. Corrected at time of inspection.
When to wash Observed dish room employee fail to wash hands between handling dirty and clean utensils. Corrected at time of inspection.
Storage and maintenance of wet and dry wiping cloths Observed wiping cloths not being maintained in sanitizer solution between uses.
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Observed some potentially hazardous, ready-to-eat foods items being datemarked for 8 days. Corrected at time of inspection.
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