Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days Observed onion soup and panna cotta that had exceeded 7 day requirement. Voluntarily discarded.
Light bulbs, protective shielding Observed lights in pasta room not properly shielded.
PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding Observed onion soup and ragu not being properly re-heated for hot holding. Corrected on-site.
Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods Observed raw seafood stored above ready-to-eat foods in main line make table cooler. Corrected at time of inspection.
Physical facilities maintained clean: Cleaning frequency, restrictions, and methods Observed walls around walk-in cooler and window air conditioning unit not kept clean. Observed window sill area not kept clean.
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Observed thaw dates not being properly noted when items are pulled from freezer. Corrected at time of inspection.
Posting of a valid license Observed most recent inspection report not displayed in view of customers.
Smoke free air act Observed no smoking signage not displayed at entrance. www.iowasmokefreeair.gov
equipment food contact surfaces and utensils clean to sight and touch. Observed fan above main make line in kitchen not kept clean.
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