- In-use utensils, between-use storage
Observation: Store ice transfer buckets an a manner that will drain and dry between uses.
- 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 digital thermometers are needed for thinly cooked foods such as fish and burger patties.
- Bare hand contact with ready to eat foods
Observation: Cooked Tator Tots and Lettuce were disposed of during the inspection due to bare-hand contact. Repeat violation requiring managerial control and a long-term corrective action plan be implemented.
- Protecting food from environmental contamination
Observation: Observed an open box of lettuce stored under refrigeration lines with condensate drip formation in the walk-in cooler. Lettuce was disposed of for correction onsite. --Observation: Observed ice storage bins throughout the facility that require covers for the protection from environmental contamination.
- Disclosure of menu items offered or served raw or undercooked
Observation: Although there is consumer advisory language on each menu that warns of the adverse health affects of consuming under-cooked animal foods, each menu line-item that is offered cooked to order is not identified with
- 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: Observed two pass-through prep coolers in the kitchen holding raw meats and ready-to-eat food at temperatures up to 50 degrees, and one sandwich cooler holding ready-to-eat food up to 45 degrees. Several doors associated with all three coolers are somewhat damaged and requires effort to properly close and remain closed. Refrigeration repair was called and scheduled for next day service.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Observed several homemade sauces in the walk-in cooler that were beyond the seven day datemarking requirements and were disposed of for correction onsite.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No test strips are available for testing proper concentrations of Chlorine and Quaternary Ammonia sanitizers.
- Eating, drinking, or using tobacco
Observation: Employee beverage containers in the kitchen area are required to have lids and need to be stored in a manner that cannot contaminate prepared food, or food contact surfaces, with spillage or condensate drip. Corrected onsite.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Observed several soiled soda fountain gun holsters behind the bar area in the el bait shop side of the facility.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Although both ice makers have been recently cleaned, the cleaning did not include the ice storage bin area of each machine where a discolored substance was observed and requires further cleaning.
- Storage of clean linens, single-service, and single use articles
Observation: Several cases of single-service cups and plates that were stored in an outside storage area unprotected from contamination and were disposed of due to contamination from rain.
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04/08/2015 | Regular |
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Material characteristics of non-food contact surfaces
Wood is not easily cleanable. Wooden 2x4 by knife holder on the el bait shop side is are not easily cleanable. Paint with hight gloss paint or wood sealant. Clean floor fans and radio, not clean to sight or touch.
- Foods are cooled using appropriate methods
Cooling in drawers up front where other foods are cold holding. Using plastic containers with lids. Plastic insulates metal will transfer hot and cold better. Handout on cooling parameters given.
- In-use utensils, between-use storage
Scoops stored in ice bins handles touching the product.
- Roasts held at a temperature of 130°F or above
Freezer is not closing,
- Food storage, prohibited areas
Cans of beer stored with edible ice. Cans removed, ice melted, new ice added.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw chicken above packaged cooked beef, items moved corrected on-site.
- Bare hand contact with ready to eat foods
Employee touching ready-to-eat foods with bare hands. Talked to manager and employee corrected on-site.
- equipment food contact surfaces and utensils clean to sight and touch.
Wood is not easily cleanable. Wooden 2x4 by knife holder on the el bait shop side is are not easily cleanable. Paint with hight gloss paint or wood sealant. Clean floor fans and radio, not clean to sight or touch.
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08/20/2013 | Routine |
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