D.P. Dough, 519 E Washington, Iowa City, IA 52240 - inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Sanitizers
Observation: Quat sanitizer concentration at the three compartment sink tested high, >400 ppm. Person in charge diluted the quat sanitizer to 300-400 ppm.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Package of pre-cooked pulled pork thawing (79F) on the top of the pizza oven. Person in charge stated the food had been out less than 4 hours. The food was placed in the reach in freezer to rapidly cool.
- Foods are cooled using appropriate methods
Observation: Mac n cheese (94F) re-heated in the oven was then placed in the prep line cooler to cool. Person in charge removed the food and placed it into the walk in cooler to rapidly cool.
- Equipment location, installation, repair, and adjustment
Observation: Quat dispenser at the three compartment sink is in disrepair and needs to be calibrated.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Dust build up on the pizza oven hood vent filters and kitchen ceiling air filters.
|
10/26/2015 | Regular |
- Food employees hair is effectively restrained
Observation: Employee preparing food was not wearing any kind of hair restraint. Corrected.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wet wiping cloths for use with sanitizer solution were stored on the counter between uses.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Container of chorizo in the pizza prep table was dated 5/9 and past the seven day shelf holding time. Discarded.
- Cooling foods are stored properly
Observation: Cooling shredded pork in the reach in freezer had a tight fitting lid. Lid left open for rapid cooling.
- Using a handwashing sink- operation and maintenance
Observation: Wet wiping cloths stored in the hand sink by the three compartment sink. Removed.
|
05/21/2014 | Routine |
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- Shellstock, maintaining identification
|
11/01/2013 | Routine |
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