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: The chicken noodle soup on the buffet line had a temperature of 130*. Corrected on site.
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: The salad bar is holding salads at 57*. Salad bar is apparently non-functioning and owner is aware of this. They are looking at different salad bars. Established procedure for either 1. Place ice under salads to keep temperature 41* or under or 2. Dispose of salads after lunch buffet is over.
Food on display is protected from contamination by consumers Observation: The food on the salad bar and hot buffet are unshielded.
05/19/2015
Regular
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Observation: Multiple containers of food such as mashed potato, soup, etc. with no dates. Corrected on site.
Protecting food from environmental contamination Observation: There is no sneeze guard for the buffet line to protect the foods from environmental contamination.
Physical facilities maintained in good repair Observation: Floor tile in front of and leading into the walk in freezer is deteriorating and exposing wood.
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