Sanitizers Observation:Chlorine sanitizer used for wiping cloths exceeds 50-100ppm requirement. Sanitizer bucket was changed at time of inspection.
Material characteristics of non-food contact surfaces Observation:Storage shelf above make table not in good repair and not easily cleanable.
Posting inspection reports Observation:Most recent inspection report not properly posted.
Frozen PHF/TCS foods are properly slacked and thawed Observation:Scallops thawing at room temperature. Placed in cooler at time of inspection.
A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods Observation:Establishment unable to provide thin probe thermometer.
Storage and maintenance of wet and dry wiping cloths Observation:Wiping cloths not maintained in sanitizer between uses. Cloths placed back in sanitizer bucket at time of inspection.
Common name-working containers Observation:Toxic spray bottles not properly labeled. Labeled at time of inspection.
Food storage containers identified with common name of food Observation:Bulk ingredient containers not properly labeled.
Raw animal foods separated from each other during storage, separation, holding, and display Observation:Raw chicken stored above raw beef in walk-in cooler. Moved at time of inspection.
Using a handwashing sink- operation and maintenance Observation:Back handwashing sink not accessible because it was being used for thawing. Food was removed at time of inspection.
Storage of clean equipment and utensils Observation:Spoons stored handle down. Moved at time of inspection.
02/05/2016
Regular
Multiuse food contact surfaces are constructed of safe materials Wood shelf liners in walk in cooler- in contact with produce and not easily cleanable.
PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding Cheese sauce and rice not reheated to 165* prior to serving. Rice discarded, cheese sauce reheated to 165* at time of inspection.
Roasts held at a temperature of 130°F or above Cooked beans and sauces holding at 44* in walkin cooler. MOnitor temperatures and call for serivce if needed.
Miscellaneous sources of contamination Ice cream not covered in freezer. Corrected.
Food temperature measuring devices are provided and readily accessible Thin tip probe thermometer needed to check food temperatures.
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