- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation:Thermometers not provided in all cooler units.
- Material characteristics of non-food contact surfaces
Observation:Wood support brace in kitchen not easily cleanable.
- Storage and maintenance of wet and dry wiping cloths
Observation:Wiping cloths not maintained in sanitizer between uses. Place in sanitizer bucket at time of inspection.
- Self-draining equipment including
sinks, drainboards, and equipment compartments
- Light bulbs, protective shielding
Observation:Lights in kitchen and basement prep area missing end caps.
- Sanitizers
Observation:Quat sanitizer used for sanitizer bucket too strong. Bucket re-filled at time of inspection.
- Posting inspection reports
Observation:Most recent inspection report not posted.
- Foods are cooled using appropriate methods
Observation:Food employee states cooling of chili is done at room temperature. Inspector discussed proper cooling methods and techniques with PIC.
- Sanitization of food contact surfaces - before use and after cleaning
Observation:Food utensils not being sanitized. Utensils were re-washed and sanitized at time of inspection.
- Test kit provided and used to measure sanitizing solution concentration
Observation:Establishment unable to provide test strips for checking concentration of quat sanitizer.
- Using a handwashing sink- operation and maintenance
Observation:Observed handwashing sink not accessible due to food employee using handsink to wash dishes. Discussed and utensils were moved to basement 3 compartment sink.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Table mounted can opener not kept clean. Can opener was cleaned and sanitized at time of inspection.
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01/25/2016 | Regular |
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
- Clean condition-hands and arms
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03/29/2013 | Routine |
- Handwashing signage
Observed handwashing signs not posted in restrooms.
- Hand drying provided
Observed no paper towels avaialble at bar handsink.
- equipment food contact surfaces and utensils clean to sight and touch.
Observed table mounted can opener not kept clean. Observed ice scoop at ice machine stored on unclean surface. Observed ice bucket not stored sloped to drain.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observed raw chicken, raw sausage and raw shell eggs stored above ready-to-eat foods in kitchen coolers. Corrected at time of inspection.
- Material characteristics of non-food contact surfaces
Observed railing area by stairs in kitchen not easily cleanable.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observed several potentially hazardous, ready-to-eat foods not properly datemarked.
- 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 pinto beans holding at 48* after cooling overnight. Voluntarily discarded.
- In-use utensils, between-use storage
Observed table mounted can opener not kept clean. Observed ice scoop at ice machine stored on unclean surface. Observed ice bucket not stored sloped to drain.
- Light bulbs, protective shielding
Observed light shields missing end caps and not in good repair in kitchen area. Observed light shields missing end caps in basement area.
- Self-draining equipment including
sinks, drainboards, and equipment compartments
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observed hood vents not kept clean.
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03/20/2013 | Routine |
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