- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:General overall cleaning needed throughout establishment.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation:Raw chicken stored above raw beef in low grill cooler. Items were moved at time of inspection.
- Drying mops
Observation:Mop not properly air drying. Mop was moved.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation:Mechanical dish machine not sanitizing properly. Service was called and repaired at time of inspection.
- Light bulbs, protective shielding
Observation:Lights in prep area not properly shielded.
- 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:Sliced tomatoes and deli meats in prep coolers holding at 52*-55*. Discarded. Follow-up required due to repeat issues.
- Cutting surfaces maintained
Observation:Cutting boards not maintained in good repair.
- Foods are cooled using appropriate methods
Observation:Sauces cooling in large covered plastic containers. Sauce moved to different containers to cool. Follow-up required due to repeat issue.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Storage shelving and fans in food prep area not kept clean.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation:Hood vents not kept clean.
- Capacity, availability, and pressure of hot and cold water
Observation:No hot water available at bar service handsink. PIC states repair has been ordered.
|
09/30/2015 | Regular |
- Eating, drinking, or using tobacco
Observation: unapproved employee beverage in food prep area
- Bare hand contact with ready to eat foods
Observation: bare hand contact with sliced tomatoes -- product was discarded
- 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: grill cooler 48*F, sautee cooler 42-44*F, tart cooler 44*F, salad cooler 43*F, oyster cooler 44*F, raw bar cooler 48*F -- PIC called for service
- License required to operate a food establishment
Observation: foodservice license expired 5/2014 -- license and penalty fee shall be paid no later than to avoid further action
- Storage and maintenance of wet and dry wiping cloths
Observation: wiping cloths not placed in sanitizer between use
- Foods are cooled using appropriate methods
Observation: pasta cooling in large covered container
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: kitchen handsink 65*F
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10/28/2014 | Regular |
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