- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: no thermometers in maketables
- Handwashing aides and devices, use restrictions
Observation: mop stored in handsink -- corrected by removing mop
- Posting inspection reports
Observation: previous inspections not posted for consumers to view
- Using a handwashing sink- operation and maintenance
Observation: employee states mop water is discarded in handsink -- corrected by addressing issue with food employee and person in charge
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01/12/2016 | Physical Recheck |
- Storage and maintenance of wet and dry wiping cloths
Observation: wiping cloths not stored in sanitizer between use
- Posting inspection reports
Observation: previous inspection not posted
- Physical facilities maintained in good repair
Observation: water dripping from condenser unit in walk-in cooler -- submit repair invoice to inspector within ten days
- 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: maketable (south side of kitchen) 42-46*F -- submit service invoice to inspector within 10 days
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: cheesecakes not dated
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: seal on south maketable door broken -- submit invoice for repair to inspector within 10 days
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12/03/2015 | Physical Recheck |
- Storage and maintenance of wet and dry wiping cloths
Observation: wiping cloths not stored in sanitizer between use
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: seal on south maketable door broken and not clean
- Handwashing signage
Observation: handsink sign not posted at handsink in server station
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: foods in walk-in (ham, turkey, soup, chicken salad, holl. sauce) beyond the 7 day shelf life -- food employee voluntarily discarded
- 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: signed copies of Employee Reporting Agreement not available
- Test kit provided and used to measure sanitizing solution concentration
Observation: chemical test strips not provided
- 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: maketable (south side of kitchen) 43-44*F
- When to wash
Observation: food employee did not wash hands before donning gloves -- inspector addressed with food employee and gloves were discarded
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: housekeeping required for floors along walls, ceiling not clean in kitchen, ceiling tiles not clean in storage room
- Physical facilities maintained in good repair
Observation: water dripping from condenser unit in walk-in cooler
- Multiuse food contact surfaces are constructed of safe materials
Observation: blender pitcher wrapped in duct tape -- manager voluntarily discarded
- Posting inspection reports
Observation: previous inspection not posted
- Plumbing system maintained in good repair
Observation: three compartment sinks not draining properly and backing up into sink
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: foods (tomatoes, lettuce, meats) on tops of maketables and cheesecakes not dated
- Hand drying provided
Observation: paper towels not provided at server station handsink -- corrected by placing paper towels at handsink
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11/02/2015 | Regular |
- Responsibilities of Permit Holder
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
REPEAT VIOALTION: Outdated foods in walk-in cooler -- chili and chili beans were dated 10/5. Foods not redated when removed from freezer.
- Storage and maintenance of wet and dry wiping cloths
- Roasts held at a temperature of 130°F or above
REPEAT VIOLATION: kitchen prep cooler (north end) above 41*F -- tomatoes 43*F, ham 46*F and sausage 51*F -- sausage was voluntarily discarded. If foods are not maintained 41*F on future insepctions, unit will be required to be replaced. Grill drawers holding at 46-48*F.
- Bare hand contact with ready to eat foods
bread/toast, cooked hashbrowns
- Hand drying provided
Kitchen
- Food temperature measuring devices are provided and readily accessible
REPEAT VIOLATION: long stem thermometer not provided
- Posting of a valid license
- 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
Food employee states foods take approx three hours to reheat in steam table -- Code requires foods to be reheated in no more than two hours. Soups were placed on stove to reheat.
- When to wash
REPEAT VIOLATION: food employee put gloves on without handwashing
- Common name-working containers
Corrected at time of inspection
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10/14/2013 | Routine |
- Handwashing cleanser, availability
Handwash sink at upstairs kitchen is cluttered with unnecessary items and is dirty. Does not have handwash soap or towels for hand drying provided. Corrected at time of inspection
- Laundry facilities
requirement, location, and use
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Vents and fans throughout the facility need cleaned.
- When to wash
Observed employee not washing hands in between glove use and change of products.
- Maintaining premises free of litter and unnecessary equipment
Base board needs repaired in kitchen area. Walls and floors in kitchen need to be cleaned on a more consistent basis. Deep freezers in back storage area need repaired to allow for proper seals, this will prevent frost build up. Recommend upgrading to commercial grade freezers. Need general cleaning in upstairs kitchen area.
- Designated areas for employees
use of designated areas by employees
- Foods are cooled using appropriate methods
Observed noodles that were not properly cooled being put into the walk in cooler at 61 degrees. Food items were also in deep containers that may not have been properly cooled. Corrected on-site
- Using a handwashing sink- operation and maintenance
Handwash sink at upstairs kitchen is cluttered with unnecessary items and is dirty. Does not have handwash soap or towels for hand drying provided. Corrected at time of inspection
- Food temperature measuring devices are provided and readily accessible
Thermometer on outside of stand up cooler is not accurate. Thermometer in back storage area cooler is in the back and not visible. No thin tipped thermometer for checked the temperature of foods.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Thermometer on outside of stand up cooler is not accurate. Thermometer in back storage area cooler is in the back and not visible. No thin tipped thermometer for checked the temperature of foods.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Sanitization of food contact surfaces - before use and after cleaning
Observed cook wiping knife with towel to clean.
- Multiuse food contact surfaces are constructed of safe materials
Single service use items being used to cold hold foods. Ice scoop sitting in non-running water for butter. Using non-food grade 5 gallon containers for storing food.
- Food storage - preventing contamination from the premises
Observed single use cups and trays on ground in back storage areas. Observed stacked meats in prep cooler. Corrected at time of inspection
- Miscellaneous sources of contamination
Observed single use cups and trays on ground in back storage areas. Observed stacked meats in prep cooler. Corrected at time of inspection
- Single -service and single-use articles may not be reused
Single service use items being used to cold hold foods. Ice scoop sitting in non-running water for butter. Using non-food grade 5 gallon containers for storing food.
- Duties of PIC
Person in charge unable to adequately demonstrate knowledge of food safety as defined by code-due to number of critical violations
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
Thermometer on outside of stand up cooler is not accurate. Thermometer in back storage area cooler is in the back and not visible. No thin tipped thermometer for checked the temperature of foods.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Base board needs repaired in kitchen area. Walls and floors in kitchen need to be cleaned on a more consistent basis. Deep freezers in back storage area need repaired to allow for proper seals, this will prevent frost build up. Recommend upgrading to commercial grade freezers. Need general cleaning in upstairs kitchen area.
- Separation from food, equipment, utensils, linens, and single service
Bottle of chemical in kitchen area not labeled with common name. Pest spray located in kitchen area.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Lack of date marking in walk in cooler on all items longer than 24 hours.
- Common name-working containers
Bottle of chemical in kitchen area not labeled with common name. Pest spray located in kitchen area.
- Toilet room
receptacle, enclosed, fixtures clean
- In-use utensils, between-use storage
Single service use items being used to cold hold foods. Ice scoop sitting in non-running water for butter. Using non-food grade 5 gallon containers for storing food.
- Eating, drinking, or using tobacco
Open drink by food contact surfaces.
- Roasts held at a temperature of 130°F or above
Home made marinara and roast beef both temped at under 124 degrees. Voluntarily discarded. Corrected at time of inspection --Temperature of items in both kitchen prep coolers had items that were above 41 degrees. Ham, ground beef, and sausage all voluntarily discarded. Corrected at time of inspection
- Hand drying provided
Handwash sink at upstairs kitchen is cluttered with unnecessary items and is dirty. Does not have handwash soap or towels for hand drying provided. Corrected at time of inspection
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05/22/2013 | Routine |
Restaurant representatives - add corrected or new information about Cozy Cafe, 3535 Westown Pkwy West Des Moines, Ia 50266, , IA »