- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No Certified Food Protection Manager on site.
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02/22/2016 | Physical Recheck |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Dough mixer has flour build-up, 2) Tops, handles and around external of all reach-in freezer have buildup,3) top of pizza oven is heavy grease build-up, 4)bakery area has flour build-up on all equipment,5) inside top of microwave there is food debris and build up. This is a repeat violation.
- Storage or display of food in contact with water or ice
Observation: Excessive Ice buildup in both chest freezers in the basement.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Many food items in plastic containers and plastic bags were not date marked: Cooked bacon, shredded lettuce, shredded cheese in plastic container, sliced tomato in glass jar etc. in the walk-in cooler. The owner date marked and corrected.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No certified food protection manager at the premise.
- Handwashing aides and devices, use restrictions
Observation: A knife found in hand washing sink in front area. Removed and corrected on site.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Have no any test strips to ensure proper concentration of sanitizer,
- Light bulbs, protective shielding
Observation: Dough room light cover is broken and not protected.
- Equipment location, installation, repair, and adjustment
Observation: Cover of prep cooler is repaired by wrapping it by duct tape in produce kitchen. Removed and corrected.
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation: Food employees have not read and signed Food Employee Illnesses Reporting Agreement. Provided forms to read and sign.
- Food storage containers identified with common name of food
Observation: All food containers with different foods( cheese olives, pickles, tomato etc..) and open jars with foods in walk-in cooler are not labeled with common name of the food. This is a repeat violation.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Vents and vent cover in walk-in coolers have accumulations of dust.
- Established procedures for responding to vomiting and diarrheal events
Observation: No established procedures for responding to vomiting and diarrhea events. Provided the forms. Corrected.
- Plumbing system maintained in good repair
Observation: Three compartment sinks have leaks on faucets in the bar.
- Indoor and outdoor surfaces
Observation:Walls in walk-in coolers, Basement area,Employee restroom,Box room are worn ad no longer cleanable. Flooring in walk-in cooler,employee restroom, basement need repairs, there is gap between sink basin and the wall in the kitchen. This is a repeat violation. --Observation: Missing ceiling tiles in the box area,and basement.
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02/04/2016 | Regular |
- Laundry facilities
requirement, location, and use
- Food temperature measuring devices are provided and readily accessible
Provide thermometers for reach-in and wail-in cooler. Coolers must be maintained 41 degrees or below.
- Using a handwashing sink- operation and maintenance
1) Hand sink next to 3 compartment sink was blocked by glasses in sink. Must keep free to ensure employees use frequently to wash hands. 2) Provide disposable towels for hand sink not cloth towel. Cloth towels will not dry properly and could recontaminate hands.
- When to wash
No employees washed hands during inspection. Must wash hands frequently and when changing tasks.
- Cleanability of floors, walls, and ceilings
WALLS in 1) Entire kitchen area, 2) BOTH walk-in coolers, 3) Basement area, 4) Employee restroom, and 5) Box room are worn ad no longer cleanable. WALK-IN COOLER WALLS ARE VERY BADLY DAMAGED. MUST REPLACE. FLOORING in 5) Both walk-in coolers, 6) Employee restroom, 7) Basement, 8) Box room are mostly wood, cracked tiling, or rusting metal. MUST REPLACE ALL FLOORING AND WALLS TO MAKE SMOOTH, NON-ABSORBENT, AND EASILY CLEANABLE.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Dough mixer has large flour build-up, 2) Tops and around external of all reach-in freezer have build-up, 3) Dry board for clean dishes has mold growth on bottom. 4) Inside ice machine in growth on sides. 5) inside and on top of pizza oven is heavy grease build-up. Clean all food contact surfaces frequently to prevent contamination. 6) NEED TO REPLACE DOOR GASKET ON PIZZA PREP COOLER TO SEAL PROPERLY!
- Material characteristics of non-food contact surfaces
Metal shelving in "box room" is rusty and must be rpelaced with a smooth and cleanable surface shelving.
- Test kit provided and used to measure sanitizing solution concentration
Provide test strips and keep accessible for all employees to esnure proper concentration of sanitizer.
- Sanitization methods - hot water, chemical
When washing cups, employee was not santizing (out of sanitizer). EDUCATE employees to 1) Wash with soapy water 2) Rinse with clean regular water, 3) Sanitize with bleach-water (50-100ppm), the 4) Air dry.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
1) Flooring under equipment, sinks, and preparation areas are heavily soiled and need cleaned. 2) Walls in entire kitchen area are soiled and need cleaned 3) Shelving by pizza prep cooler is soilsed and needs cleaned. 4) Enitre dough room is heavily soiled ith flour debris NEEDS CLEANED. 5) EMPLOYEE RESTROOM NEEDS CLEANED.
- Bare hand contact with ready to eat foods
After food is cooked, must handle with utensils or wash hands and wear glove to prevent bare hand contamination.
- Hand drying provided
1) Hand sink next to 3 compartment sink was blocked by glasses in sink. Must keep free to ensure employees use frequently to wash hands. 2) Provide disposable towels for hand sink not cloth towel. Cloth towels will not dry properly and could recontaminate hands.
- Eating, drinking, or using tobacco
Employee drinks must be cover. Several drinks were next to food and uncovered.
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10/03/2013 | Routine |
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Cover condensor unit to prevent dust contamination.
- Plumbing
materials, design, construction and installation
- Cleanability of floors, walls, and ceilings
1) Repair warped walls in walk-in cooler. 2) Repair stairs to basement 3) cracked or missing tile in back area. Must replace.
- Outer openings are protected
Install a door sweep on back door to prevent light gap and pest entering facility.
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03/19/2013 | Routine |
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