No violation noted during this evaluation. | 01/19/2016 | Regular |
- Eating, drinking, or using tobacco
Observation:Two coffee cups on food contact surfaces in kitchen.
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09/16/2015 | Regular |
No violation noted during this evaluation. | 05/29/2015 | Regular |
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Dishmachine not sanitizing correctly. Switched to full container and ran several times.
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11/25/2014 | Regular |
No violation noted during this evaluation. | 06/05/2014 | Routine |
- Cleaning of maintenance tools and mop water disposal
Floor mat found in three compartment sink. Three compartment sinks are just for washing dishes and food prep. Mat will be removed and sink will be washed, rinsed and sanitized. Corrected at time of inspection
- Roasts held at a temperature of 130°F or above
Gravy in bags found in back holding unit at 80F. Their procedure is to thaw the bags of gravy in the walk-in over night and place the bags the next morning in a warming unit that does not hold it at 135F, the bags are then microwaved as needed to a proper temp and placed on the buffet, The rest of the bags are held in that warming unit until needed and then heated to a proper temp. You can not hold the product at an unsafe temp. Today they will take and heat all the bags of gravy and then turn up the warming unit to a proper temp so it can be held at 135F or above. From now on they will just take the bags of gravy from the walk-in and heat in the microwave as needed. Corrected at time of inspection
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11/14/2013 | Routine |
No violation noted during this evaluation. | 03/25/2013 | Routine |
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