- Foods are cooled using appropriate methods
Observation: then plastic pans that area not deep used to hold items in salad bar. Discussed w/ GM/PIC during inspection the need for pans made of better conductive material and deeper in nature to facilitate and maintain required cold holding temperatures.
- Handwashing signage
Observation: No signage for designated hand wash sink area in for prep. area.
- 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:diced tomatoes at approx. 50 degrees F. at salad bar area.
- 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:cooked noodles on hot hold at 100 degrees F at pizza hot hold/buffet area. Reviewed corrective action w/ GM/PIC during inspection covering
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09/01/2015 | Regular |
- Test kit provided and used to measure sanitizing solution concentration
Observation: No test strips available for testing sanitizer in buckets and dish wash machine.
- Posting inspection reports
Observation: Most recent inspection report not posted.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Cover for fan blade on refrigeration unit in need of cleaning.
- Storage of clean equipment and utensils
Observation: Clean metal pans not stored upside down to prevent external contamination
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12/09/2014 | Regular |
- Using a handwashing sink- operation and maintenance
Observation: Hand soap and towel dispensers in women's restroom not functioning.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Cooling unit fan cover in need of cleaning.
- Cleanability of floors, walls, and ceilings
Observation: Musty smell coming from carpet in party room. Manager states that bids have been sent out for carpet cleaners.
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08/18/2014 | Routine |
- Clean condition-hands and arms
- 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
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
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12/20/2013 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observed containers of cut pizza toppings not date marked in coolers.
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12/02/2013 | Routine |
- Test kit provided and used to measure sanitizing solution concentration
Observed no available test strips for sanitizer.
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04/10/2013 | Routine |
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