equipment food contact surfaces and utensils clean to sight and touch. Observation:Slicer was soiled. Slicer was disassembled, cleaned and re-inspected at time of inspection. Correct at time of inspection.
Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours Observation:Pasta noodles cooked on 11/16/14 with a temperature of 48*F on 11/17/14. Pasta was voluntarily discarded at time of inspection. Current methods of cooling were discussed as well as future plans to avoid the same situation occurring in the future.
11/17/2014
Regular
Linens- cleaning and storage Observed slicer and fry cutter soiled. Person-in-charge had staff clean both pieces of equipment while inspector was on site. Corrected at time of inspection Observed wet metal pans stacked together on a storage shelf. Pans were taken down, rewashed and dried. Corrected at time of inspection
equipment food contact surfaces and utensils clean to sight and touch. Observed slicer and fry cutter soiled. Person-in-charge had staff clean both pieces of equipment while inspector was on site. Corrected at time of inspection Observed wet metal pans stacked together on a storage shelf. Pans were taken down, rewashed and dried. Corrected at time of inspection
12/20/2013
Routine
Eating, drinking, or using tobacco
Shellstock, maintaining identification
Discharge from eyes, nose, and mouth
Clean condition-hands and arms
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
10/07/2013
Routine
In-use utensils, between-use storage Observed wet nesting of metal containers. Containers were taken to ware wash area.
Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet. Observed hand sink in South Union Bread Cafe with a temperature of 81*F. Hand sink needs to provide 100*F water.
Linens- cleaning and storage Observed wet nesting of metal containers. Containers were taken to ware wash area.
Using a handwashing sink- operation and maintenance Observed scrub pad in hand sink located in the back prep. area. Observed two containers in bar hand wash sink.
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