- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Bread tub in walk in had a lot of debris on it, drippings from items above, replaced and removed bread from walk in.
- Physical facilities maintained in good repair
Observation:Walls in facility especially the dish room in poor repair, walls are rotting and have excess holes.
- Plumbing system maintained in good repair
Observation:Vacuum breaker on water system not working, water coming out of it. --Observation:Sewer system in dish room in poor repair, bad odor coming from dish room area. Sewer smell coming from a problem with piping in dish room.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Racks in walk in with debris and fluid dripping from them. Walls with food splatter, inside of reach in cooler with debris on handles, shelves and bottom shelf of cooler.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation:Ceiling vents in kitchen have not been cleaned, a lot of vent on ceiling over prep areas.
- No direct connection between sewage system and from culinary equipment
Observation:Sink in dish room used for rinsing chicken has a direct connection to the sewer system, there must be an air gap on food washing sinks.
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05/19/2015 | Non Illness Complaint |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:There is a odor problem with the plumbing system, debris on floor everywhere especially under equipment along the walls, walls have buildup along the floor from mopping.
- Test kit provided and used to measure sanitizing solution concentration
Observation:Test kits must be used to check ddish washer for sanitizer.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation:Areas around ceiling vents with a lot of build up.
- Sanitization methods - hot water, chemical
Observation:Sanitizing of dishes not being done, chlorine container is out. Utensil bins and racks for clean dishes with debris and buildup.
- Physical facilities maintained in good repair
Observation:Walls in kitchen are stained and corners are in poor repair, the area around the dishes is in poor condition, plumbing problems with walls crumbling, ceiling tiles are stained and dirty.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Most surfaces around prep table have food debris and buildup, hinges, handles, lids, doors and inside shelving is filthy. The walls in the kitchen have food splatter, shelving with debris.
- Posting inspection reports
Observation:Current inspection report to be posted.
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03/12/2015 | Regular |
- Cutting surfaces maintained
Observation:Cutting boards in poor condition.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Utensil tubs and containers with debris inside.
- Posting inspection reports
Observation:Current insp report to be posted.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Food debris under equipment and along walls.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Food splatter on sides of equipment, handles have buildup, hinges and areas around prep table with buildup, walls with food splatter. Wire racks with buildup.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation:Ceiling around vents with debris.
- Physical facilities maintained in good repair
Observation:Walls and corners in facility in poor repair. Dish room area with walls crumbling and falling apart. Racks in facility in poor repair. Moisture in walls, cove tiles missing.
- 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:All cooler units are to have a visible thermometer inside.
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12/10/2014 | Regular |
- Single use glove use
Observation:Glove usage not correct, washing hands regularly between glove usage required. A glove change is required when changing responsibility, or moving from area to area while working with kitchen.
- Physical facilities maintained in good repair
Observation:Walls in dish room in very poor condition, wall is rotting away, it indicates a leak in the sewer line behind the wall.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Areas where clean dishes are to be kept must be clean and free of debris.
- Miscellaneous sources of contamination
Observation:Nothing is to be stored under plumbing fixtures which is used for food contact surfaces.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Racks and shelving in kitchen with debris, food splatter on walls and equipment
- When to wash
Observation:When to wash hands in the procedure of glove usage and food handling to be addressed.
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05/02/2014 | Physical Recheck |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Prep area in dishroom very filthy, tubs used for dough, tubs used for lids and utensils with water/ slime in bottom, racks for clean dishes with excess debris, lid for prep cooler filthy and touching food in cooler
- When to wash
Observation:Handwashing not being done at proper times in production procedure.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Walls in prep areas with food splatter, exterior of food containers with buildup, wire storage racks with buildup, surfaces of equipment with food splatter, handles of coolers, lids of prep cooler, hinges of prep cooler with food buildup. Surfaces touched with gloved hands not ssnitized or clean.
- 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:written employee health policy not in place, written form given at time of inspection
- Physical facilities maintained in good repair
Observation:Walls of facility in poor repair with holes and mop base missing. Walls of dishroom in poor repair with extensive moisture damage.
- Single use glove use
Observation:Gloves being worn for chicken prep not being changed properly when moving from area to area contaminating surfaces not in the direct chicken prep area
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04/24/2014 | Routine |
- Clean condition-hands and arms
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
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04/26/2013 | Routine |
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
ceiling tiles around air vents with debris
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Floors soiled especially under equipment Walls soiled especially behind equipment Walls in poor repair along floors
- Designated areas for employees
use of designated areas by employees
- Posting of a valid license
- equipment food contact surfaces and utensils clean to sight and touch.
exterior of food and utensil containers with buildup, outside of ssauce warmer, handles of coolers with buildup, dish racks with severe buildup, wire racks in dishroom with buildup --can opener, utensil containers, silver ware bin in dishroom with buildup, hinges of prep table and edges with buildup
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04/18/2013 | Routine |
Restaurant representatives - add corrected or new information about Pizza Ranch,The, 528 N Grand Ave, Spencer, IA 51301 »