Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods Observation: raw ground beef patties and raw chicken breasts stored on top shelf in reach-in cooler -- corrected by moving to a different cooler
PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control Observation: gyro meat on rotisserie 47-110*F
Test kit provided and used to measure sanitizing solution concentration Observation: provide quat test strips for sanitizer
10/26/2015
Regular
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 2 large pans of ground beef that were at 50* after cooling overnight. All product was voluntarily discarded.
08/06/2013
Routine
Plumbing system repaired according to law Observed small leak from 3 compartment sink drain pipe. PIC states part is on order.
Fingernail maintenance, polish, and artificial fingernails Observed employee drinks in food prep area without proper lid and straw. Observed food employee that was working with exposed food had artificial fingernails.
Test kit provided and used to measure sanitizing solution concentration Establishment unable to provide test strips to check concentration of sanitizer.
Equipment and utensils are adequately rinsed after washing Observed rinse step of 3 compartment sink sequence not being completed. All utensils must be washed/rinsed/sanitized/air dried.
equipment food contact surfaces and utensils clean to sight and touch. Observed slicer not kept clean. Observed knives stored on unclean surfaces between equipment.
Food temperature measuring devices are provided and readily accessible Establishment unable to provide thin probe thermometer.
Storage and maintenance of wet and dry wiping cloths Observed wiping cloths not maintained in sanitizer solution.
Hand drying provided Observed no paper towels available at back handwashing sink.
Physical facilities maintained clean: Cleaning frequency, restrictions, and methods Observed general cleaning needed under and around equipment on main cook line.
Handwashing signage Observed handwashing signs not posted at all handsinks used by employees, including restrooms.
Eating, drinking, or using tobacco Observed employee drinks in food prep area without proper lid and straw. Observed food employee that was working with exposed food had artificial fingernails.
Linens- cleaning and storage Observed slicer not kept clean. Observed knives stored on unclean surfaces between equipment.
Duties of PIC Establishment unable to provide written employee health policy. Inspector provided Form 1-B to owner.
Posting of a valid license Observed most recent inspection report not displayed in view of customers.
Food employees hair is effectively restrained Observed food employees without proper hair restraints.
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 large pan of ground beef at 60* after cooling overnight. Voluntarily discarded. Ground beef was being cooled in large quantities in tightly covered containers.
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Observed several pans of ground beef not properly datemarked.
Foods are cooled using appropriate methods Observed large pan of ground beef at 60* after cooling overnight. Voluntarily discarded. Ground beef was being cooled in large quantities in tightly covered containers.
Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods Observed several raw meat products being stored above ready-to-eat foods.
Bare hand contact with ready to eat foods Observed food employee handling multiple ready-to-eat foods with bare hands.
Outer openings are protected Observed gap at bottom of back door.
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