- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Owner has attended course, however certificate was not received. Owner states he will re-enroll for course on 3/8/16. Submit copy of registration to inspector.
- Established procedures for responding to vomiting and diarrheal events
Observation: Noroclean policy and kit not complete. Inspector again discussed requirement with owner and will follow-up next inspection.
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02/26/2016 | Physical Recheck |
- Handwashing aides and devices, use restrictions
Observation: handsink blocked with stainless bowl (photo attached) -- corrected by removing bowl from handsink
- Protecting food from environmental contamination
Observation: pasta stored uncovered in walk-in cooler -- photo attached
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: gyro meat, pasta, and beef for soups not dated in walk-in -- photo attached
- Bare hand contact with ready to eat foods
Observation: bare hand contact with gyro while wrapping in foil
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Owner states he attended food safety course on 1/14/2016 -- submit copy of certificate to inspector
- Established procedures for responding to vomiting and diarrheal events
Observation: Noroclean policy has not been implemented
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01/21/2016 | Physical Recheck |
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Certified Food Protection Manager was required by 8/24/15. Establishment has not met this requirement.
- Protecting food from environmental contamination
containers of food (sauce, butter) stored on floor in walk-in cooler
- 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)
Employee Reporting Agreement (Form 1B or equivalent) has not been implemented
- Test kit provided and used to measure sanitizing solution concentration
chlorine test strips not provided
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
foods (pasta, rice, garlic butter) not dated in walk-in cooler
- Established procedures for responding to vomiting and diarrheal events
Observation: Noroclean document not available
- Storage and maintenance of wet and dry wiping cloths
wiping cloths not stored in sanitizer
- Handwashing aides and devices, use restrictions
Observation: handsink blocked with collander
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
tip sensitive food thermometer not provided
- Bare hand contact with ready to eat foods
bare hand contact with pita bread and gyro meat -- inspector again addressed immediately with owner
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12/11/2015 | Physical Recheck |
- Handwashing aides and devices, use restrictions
Observation: handsink blocked with miscellaneous items
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: tip sensitive food thermometer not provided
- 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: Employee Reporting Agreement (Form 1B or equivalent) has not been implemented
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Certified Food Protection Manager was required by 8/24/15. Establishment has not met this requirement. Owner states he has registered for a course in 12/2015. Provide proof of registration.
- Storage and maintenance of wet and dry wiping cloths
Observation: wiping cloths not stored in sanitizer
- Bare hand contact with ready to eat foods
Observation: bare hand contact with bun and gyro meat -- inspector addressed immediately with owner
- Protecting food from environmental contamination
Observation: containers of food stored uncovered in walk-in cooler
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: foods not dated in walk-in cooler
- Established procedures for responding to vomiting and diarrheal events
Observation: Noroclean document not available
- Test kit provided and used to measure sanitizing solution concentration
Observation: chlorine test strips not provided
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11/20/2015 | Physical Recheck |
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Certified Food Protection Manager was required by 8/24/15. Establishment has not met this requirement.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: tip sensitive food thermometer not provided
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: foods not dated in walk-in cooler
- Established procedures for responding to vomiting and diarrheal events
Observation: Noroclean document not available
- 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: Employee Reporting Agreement (Form 1B or equivalent) has not been implemented
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: housekeeping needed in entire kitchen -- floors, walls, ceilings, equipment, shelving
- Handwashing aides and devices, use restrictions
Observation: handsink blocked with miscellaneous items
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: gyro meat 102*F -- voluntarily discarded
- Storage and maintenance of wet and dry wiping cloths
Observation: wiping cloths not stored in sanitizer
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Protecting food from environmental contamination
Observation: containers of food stored uncovered in walk-in cooler
- Test kit provided and used to measure sanitizing solution concentration
Observation: no test strips for sanitizer
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10/19/2015 | Regular |
- 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: thermometers not inside all cooling units
- Outer openings are protected
Observation: gap under back door
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02/24/2015 | Pre Opening |
Restaurant representatives - add corrected or new information about The Olive Branch, 3781 Ep True West Des Moines, Ia 50265, , IA »