- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
- Toilet room
receptacle, enclosed, fixtures clean
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: A thin probe tip sensitive digital thermometer is still needed for use throughout the kitchen and especially for use on thinly cooked foods such as shrimp.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Chlorine test strips are still needed to ensure proper sanitizer concentration at the warewash machine.
- Miscellaneous sources of contamination
Observation: Provide covers for the ice storage bins behind both bars.
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04/11/2014 | Routine |
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
- Disclosure of menu items offered or served raw or undercooked
Observation: Consumer Advisory language on the bottom of each menu must be preceded with an asterisk, and a corresponding asterisk must be identified with each line item that is offered raw or under-cooked. Please call inspector before sending to print if there are any questions.
- Toilet room
receptacle, enclosed, fixtures clean
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Facility is currently in the process of final cleaning and painting before opening. The kitchen exhaust hood is scheduled for professional cleaning.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: Thin probe tip-sensitive, fast responding digital thermometer is needed for use throughout the kitchen.
- Light bulbs, protective shielding
Observation: Light in walk-in cooler must be shielded or a shatter resistant bulb must be installed.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Observed soiled ice maker, ice storage bins at both bars and next to ice maker, cutting board on prep table and kitchen utensils. All are to be cleaned and/or de-stained before opening to the public.
- Shellstock identification
Observation: All shipping documents and shellstock identification records must be made available for the frozen shellstock delivery that was made within the past week. Records must be retained onsite for at least 90 days after the last sale from each shipment. Have records available for the next pre-opening inspection and before restaurant is open to the public.
- Food shall be obtained from sources that comply with law
Observation: All food and drink that has been previously opened, or not in its original container, shall be removed and not kept for serving the public.
- Food storage - preventing contamination from the premises
Observation: Repair, place or replace missing and damaged ceiling tile throughout the kitchen and food storage areas.
- Miscellaneous sources of contamination
Observation: Observed mold on the floor, walls and ceiling of walk-in cooler. Before opening, the cooler must be thoroughly cleaned and sealant or paint must be applied to the wood floor.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: All opened out-dated containers of dressings, dairy products and prepared refrigerated foods not prepared onsite shall be disposed of.
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04/01/2014 | Pre Opening |
- Cleanability of floors, walls, and ceilings
Wall/floor junctures in kitchen shall be sealed and properly coved. Ceilings are missing tiles throughout and have peeling coverings. Walk in cooler floor shall be replaced. Walk in cooler walls and ceilings are peeling and shall be repaired.
- Outer openings are protected
Back door to trash area needs seals and weather strip replaced.
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11/20/2013 | Routine |
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Shellstock, maintaining identification
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11/07/2013 | Routine |
Restaurant representatives - add corrected or new information about El Merenderos Event Center And Seafood Restaurant, 900 E Army Post Rd, Des Moines, IA 50315 »