- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: temp at handsinks below 100*F (fryer area 57*F, front pizza area 94*F, bakery 85*F) -- submit verification that all handsinks are above 100*F
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02/26/2016 | Physical Recheck |
- Disclosure of menu items offered or served raw or undercooked
Observation: menu does not specifically identify individual food items that may be served undercooked
- Handwashing sinks-Numbers, capacities, location, and placement
Observation: handsink has not yet been installed in salad prep area due to availability of plumber -- owner will have installed within 10 days
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: handsink in fryer area still below 100*F due to availability of plumber
- 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 has not been implemented
- Protecting food from environmental contamination
Observation: install shields on sides of handsink in fryer area since food prep is done next to it
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01/22/2016 | Physical Recheck |
- Handwashing sinks-Numbers, capacities, location, and placement
Observation: handsink used for food prep in salad prep area -- owner will install handsink within 30 days
- Handwashing signage
Observation: signage required at all handsinks
- 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 has not been implemented
- 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 thermometers not available
- Bare hand contact with ready to eat foods
Observation: food employees touching foods and garnishing plates with bare hands -- inspector addressed with owner and foods were discarded
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: refrigerated foods (pastas, deli meats) not dated
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: raw chicken breasts thawing in stagnant water
- 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: pasta without temperature control 88*F -- voluntarily discarded
- When to wash
Observation: hands not washed prior to wearing gloves
- Foods are cooled using appropriate methods
Observation: two stockpots of soup cooling at room temp -- temperature was still above 135*F
- Disclosure of menu items offered or served raw or undercooked
Observation: menu does not specifically identify individual food items that may be served undercooked
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: handsink in fryer area 62*F
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12/21/2015 | Regular |
- Handwashing cleanser, availability
Observed no soap or paper towels provided at hand sink in bar area. Inspector discussed alternatives to dispensers to satisfy reqirments for soap and paper towels.
- Hand drying provided
Observed no soap or paper towels provided at hand sink in bar area. Inspector discussed alternatives to dispensers to satisfy reqirments for soap and paper towels.
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12/18/2013 | Routine |
- Sanitization of food contact surfaces - before use and after cleaning
Observed warewashing machine unable to raise the surface temperature of pan to at least 160*F. Chemical sanitizer had been used in the past in addition to high temperatures. Service company was contacted to come and adjust the temperatures.
- Roasts held at a temperature of 130°F or above
Observed pizza sauce, diced ham and olives with temperatures between 47 and 50*F. Ham container had just been filled. Refrigeration company was contacted while inspector was on-site. --Observed steak-like product with temperatures between 11 and 116*F. Person-in-Charge noted the product was to be discarded during the inpsection. Corrected at time of inspection
- Hand drying provided
Observed no paper towels or soap at hand sink in bar area.
- Handwashing cleanser, availability
Observed no paper towels or soap at hand sink in bar area.
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Observed a large plastic tub of pasta that was made the day previous with temperatures between 44 and 50*F. Pasta was voluntarily removed at the request of inspector. Inspector provided suggestion of using shallow metal pans intead of plastic.
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10/31/2013 | Routine |
- Food storage containers identified with common name of food
Observed clear cambro container upstairs with yellow corn meal-like appearance without product identified.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observed hand sink in pizza prep. area with hot water temperature of 88*F. Observed hot water in Men's restroom with approximate same temperature.
- Bare hand contact with ready to eat foods
Observed staff put onions on salad with bare hands. Inspector requested onions be removed and replaced with new by using gloves. Staff complied.
- In-use utensils, between-use storage
Observed ice scoops in service area and in ice machine near warewashing area with scoops in cotact with ice. Observed scoops without handles in spices upstaris. Observed utensils stored in water near bakery area upstairs.
- Roasts held at a temperature of 130°F or above
Observed ring sausage with temperature of 116*F. Staff indicated it had been cooked approx. an hour earlier. Staff put sausage in steamer and reheated. Temeprature was 167*F. --Observed deli ham in cook line prep cooler with a temperature of 44*F. Cooler temperature was turned down at time of inspection.
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06/25/2013 | Routine |
Restaurant representatives - add corrected or new information about Noah's Ark Ristorante, Bakery & Fireside Lounge, 2400 Ingersoll, Des Moines, IA 50312 »