- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: The kitchen air circulation fan remains heavily soiled, as are the shelves of the hot boxed pizza holding rack, as noted on the previous inspection.
- Smoke free air act
Observation: a single-service cup approximately half full of water was setting on the prep table in the back storage room and contained several spent cigarette butts. See comment below for more on this topic.
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01/21/2016 | Non Illness Complaint |
- Sanitization of food contact surfaces - before use and after cleaning
Observation: No sanitizer could be detected at the three compartment warewash sink by using an appropriate test kit at the time of inspection.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Sanitizer test strips are required for measuring the proper concentration of sanitizer used at the warewash sink.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Improvements have been made regarding the cleanliness of the hood and the cardboard directing air from the ceiling vent has been removed. However, the kitchen air circulation fan is heavily soiled, as are the shelves of the hot boxed pizza holding rack.
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12/31/2015 | Physical Recheck |
- Test kit provided and used to measure sanitizing solution concentration
Observation: sanitizer test strips are needed at the three compartment warewash sink to measure proper sanitizer concentration.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: soiled can opener. Corrected onsite.
- Equipment and utensils are adequately rinsed after washing
Observation: detergent was not being rinsed off after washing the ware and before sanitizing the ware. Worked with employees to properly use the three compartment warewash sink and apply the proper sanitizer concentration.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: soiled hood above oven, soiled grate and cardboard associated with the cold air return in the ceiling in front of the oven, and soiled air circulation fans that are setting on the floor and circulating air near the floor level. Discussed concerns associated with drawing air from the floor level for distribution throughout the kitchen area.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: an employee with supervisory responsibility must successfully complete a Food Protection Manager course and email the certification to the inspector within 6 months.
- Bare hand contact with ready to eat foods
Observation: an employee was topping ready to eat bread sticks with Asiago cheese. Bread sticks were set aside for personal consumption and the order was re-made for the customer.
- Established procedures for responding to vomiting and diarrheal events
Observation: establishment is required to have a written procedure in place for effectively cleaning up bodily fluids such as vomit. Please email a copy of your procedure to the inspector when complete.
- Poisonous or toxic material containers
Observation: several end-use bottles of sanitizer and disinfectants were not labeled with the common name of chemical. Corrected onsite.
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09/14/2015 | Regular |
- Roasts held at a temperature of 130°F or above
Kitchen Make line holding foods at 45*-51*. Service called and was repaired.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Hood vent filters unclean
- Food temperature measuring devices are provided and readily accessible
Thermometer needed in make line to monitor temperatures.
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09/11/2013 | Routine |
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