- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: raw chicken stored above raw beef -- corrected
- 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: buffet -- lettuce 50*F, cut tomatoes 57*F, hard boiled eggs 56-58*F, honeydew 59*F, canteloupe 61*F, rice pudding 52*F -- all were voluntarily discarded
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: breaded chicken prepeared yesterday was not dated -- corrected
- 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: stuffed shrimp 119, 115, 126 -- pan was voluntarily discarded
- Demonstration of Knowledge
Observation: Previous inspection states that estbalishment is using Employee Health form 1B, however PIC was not aware of reportable symptoms and illnesses. The establishment does not provide training to food employees in regards to reportable illness and symptoms.
- Records maintained and made available to the regulatory authority up on request
Observation: REPEAT VIOLATION: Observed establishment not keeping adequate documentation for procedure on using time as a public health control for sushi rice. Inspector again discussed procedure and documentation requirements with PIC and will follow-up. All items not properly marked will be discarded on future inspections.
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04/07/2014 | Illness Complaint |
- Compliance with submitted HACCP plans and approved variance procedures
Observed establishment not keeping adequate documentation for procedure on using time as a public health control for sushi rice. Inspector discussed procedure and documentation requirements with PIC and will follow-up during next routine inspection.
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08/12/2013 | Routine |
- Poisonous or toxic materials displayed for retail sale separated form food, equipment, utensils, linens, and single service
Detergent and rinse powders stored over clean utensils. Corrected at time of inspection
- Linens- cleaning and storage
Ice scoop sitting on lower shelf produce rack.
- equipment food contact surfaces and utensils clean to sight and touch.
Ice machine door is soiled.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Hot water turned off on one of the sinks in the men's restroom. Corrected at time of inspection
- Roasts held at a temperature of 130°F or above
Breaded shrimp temped at 114* and chicken skewers temped at 117* on the steam table buffet. Products were discarded. --Rice pudding temped at 55* and melons temped at 56* on the cold holding buffet. Raw eggs temped at 58* on cold holding prep table. Products were discarded. Raw chicken and shrimp temped at 48* on cold holding prep table. Temp was turned down in cold holding unit.
- Bare hand contact with ready to eat foods
Employee slicing melon with bare hands. Discussed glove use when handling ready-to-eat foods.
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06/14/2013 | Routine |
- Shellstock, maintaining identification
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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04/12/2013 | Routine |
- Material characteristics of non-food contact surfaces
Observed wiping cloths not being maintained in sanitizer solution. Observed bulk ingredient containers not kept clean.
- Food storage - preventing contamination from the premises
Observed potatoes stored on floor in kitchen area. Corrected at time of inspection.
- Equipment and utensils are adequately rinsed after washing
Observed rinse step of 3 compartment sink sequence not being completed.
- Written procedures prepared in advance and made available to the regulatory authority that specify methods of compliance
Observed establishment not keeping daily batch records for sushi rice according to time as a public health control procedures.
- Self-draining equipment including
sinks, drainboards, and equipment compartments
- Storage and maintenance of wet and dry wiping cloths
Observed wiping cloths not being maintained in sanitizer solution. Observed bulk ingredient containers not kept clean.
- Roasts held at a temperature of 130°F or above
Observed stuffed shrimp holding at 85* and baked potato item at 105* on buffet line. Both products were voluntarily discarded. These specific items were stored in double pans and inspector recommends only using single pans to help maintain 135* or above. --Observed rice pudding holding at 50* on colld buffet line. Voluntarily discarded.
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03/29/2013 | Routine |
Restaurant representatives - add corrected or new information about Bamboo Buffet & Grill, 4349 Merle Hay Rd Ste A Des Moines, Ia 50310, , IA »