- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: Mixing bowl for dough not cleaned between batches -these do not occur within 4 hours. Bowl washed at time of inspection.
- Bare hand contact with ready to eat foods
Observation: Basil being cut bare handed.
- 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: Pizzas holding at 128 and 130 on buffet. Chicken holding at 128.
- 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: Chicken, cut tomatoes, and ham holding at 56 and 58 degrees. These items are brought in and out of refrigeration during the rush times, as well as doors are opened repeatedly to access chicken - items clear to the back that are not removed and make rail items are at 41 degrees.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Computer keyboard, ceilings above where food is prepared, vents, flooring under/around dish area not clean to sight or touch.
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Observation: Kitchen vent is not clean, ceilings show collection of grease. Kitchen temperature registers 80-85 degrees F with surface temp gun. This contributes to the temperature issues cited with cold food.
- Cleaning frequency of food contact surfaces (non-PHF/TCS)
Observation: Shelving where pizza pans are stored under the dough roller is not clean.
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08/03/2015 | Regular |
Restaurant representatives - add corrected or new information about Pizza Ranch, 102 104 South Main St, Clarion, IA 50525 »