Rockwell City Pizza Ranch, 102 Warner, Rockwell City, IA 50579 - inspection findings and violations

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Business Info

Name: ROCKWELL CITY PIZZA RANCH
Address: 102 Warner, Rockwell City, IA 50579
Phone: (712)297-5800
Total inspections: 4
Last inspection: 07/24/2015
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Inspection findings

Inspection date

Type
  • Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
    Observation:
 07/24/2015Follow Up LOC
  • Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
    Observation: inside trays and edges around pizza oven need cleaned
  • Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
    Observation: PIC needs to attend class
  • Established procedures for responding to vomiting and diarrheal events
    Observation: Kit ordered via PIC, not onsite yet
  • equipment food contact surfaces and utensils clean to sight and touch.
    Observation:Still need to clean pizza oven and inside of dishwaser
 06/01/2015Physical Recheck
  • Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
    Observation: Need to use proper cooling methods for food to be reheated
  • Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
    Observation:Need to clean floors and storage items
  • equipment food contact surfaces and utensils clean to sight and touch.
    Observation:Need to clean prep table and lids
  • Cleaning frequency of food contact surfaces (PHF/TCS)
    Observation:food contact surfaces need to be cleaned more frequently and use a sanitizer
  • Using a handwashing sink- operation and maintenance
    Observation:need to keep objects away from handsink so it is accessible
  • 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:Buffet foods 108 to 122, needs to be over 135
  • Cleaning of cooking and baking equipment
    Observation:Need to clean overn racks
  • Established procedures for responding to vomiting and diarrheal events
    Observation:need to have a written procedure for vomit and diarrheall events
  • In-use utensils, between-use storage
    Observation:need to store in use utensils properly
  • Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
    Observation:need to have a PIC certified within 6 months
  • Storage and maintenance of wet and dry wiping cloths
    Observation:Need to keep wiping clothes clean and in sanitizer
  • When to wash
    Observation:need to wash hands between tasks, before putting on gloves
 05/08/2015Regular
  • Roasts held at a temperature of 130°F or above
  • equipment food contact surfaces and utensils clean to sight and touch.
  • Cleanability of floors, walls, and ceilings
  • Toilet room
    receptacle, enclosed, fixtures clean
 10/31/2013Routine

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