- Miscellaneous sources of contamination
Observation: ice scoop in the ice machine should have a long handle so hands do not touch the ice. Handle should be stored out of the ice.
- Handwashing sinks-Numbers, capacities, location, and placement
Observation: a hand sink is needed in the pizza prep area. The hand sink by the dishmachine is not accessible the way the kitchen is organized. Did not observe anyone washing hands today. Correct or supply a plan of action within 10 days.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: can opener needs a thorough cleaning to prevent cross contamination
- 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: shred lettuce 52.6deg, chopped tomatoes 49.8deg on countertop for topping taco pizza left out during lunch time. Should keep these on an ice bath if left out for more than a short amount of time.
- Bare hand contact with ready to eat foods
Observation: bare hand contact observed on cutting green peppers for salad bar. Gloves should be worn especially because person preparing food was wearing finger bandage.
- Posting inspection reports
Observation: most recent inspection report should be posted and remain up until the next inspection.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: vents around restaurant and in restrooms need cleaning
- 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: thermometer in pizza make table should be in the front of the unit where it will register the warmest temperature
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07/29/2014 | Routine |
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