- Warewashing equipment
cleaning agents and wash solution temperatures
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The following areas have become soiled: wood shelf by the pizza oven, Steam tables, Continental Cooler (3020), Continental Freezer (3019), dough roller wall, and prep table by can holder.
- Established procedures for responding to vomiting and diarrheal events
Observation: Procedure could not be verified by facility. Given.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Did not have test strips (quat or chlorine) to check the concentration of sanitizer.
- Plumbing system maintained in good repair
Observation: Hand washing sink by the prep sink, and the middle basin on the 3 hole sink both have a leak.
- Cleanability of floors, walls, and ceilings
Observation: Flooring under the fryers, pizza oven, and dish machine is in poor condition.
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11/18/2015 | Regular |
- Handwashing signage
Observation: No handwashing posted on both hand sinks in kitchen. Hand sink to be used by employee must has sign posted reminding employees to wash their hands.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Didn't have QA and chlorine test strips during inspection. Must provide test strips to check sanitizer concentration.
- Cleanability of floors, walls, and ceilings
Observation: Cracked tile floor under fryers. Must repair or replace to ensure surface is smooth, easily cleanable, and nonabsorbent. REPEAT VIOLATION
- Light bulbs, protective shielding
Observation: One of light bulbs on salad bar were not shatter resistant bulb. Replace. Must provide an adequate cover or shatter resistant bulbs in area where there is exposed food.
- 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: Several food holding on the top of pizza kitchen line cooler were temped at 47.6*F or above. Discarded. Cooler is working properly. Food must be cold held at 41*F or less. Corrected at time of inspection
- Material characteristics of non-food contact surfaces
Observation: Cardboard was reused as liner on the lower shelving on prep table cross from walk-in cooler. Cardboard is not easily cleanable and nonabsorbent material. Remove.
- Sanitization methods - hot water, chemical
Observation: Facility was using soapy water to clean table. Must provide sanitizer to clean food contact surface. Sanitizer is the most effective way to ensure surface are clean. Corrected at time of inspection.
- Plumbing system repaired according to law
Observation: 1) Faucet on three compartment sink leaks 2) Hand sink near by pizza prep table was not working functional. Repair. All plumbing must be in good condition.
- Eating, drinking, or using tobacco
Observation: Food employee beverage cup not covered in kitchen. Food employee must drink from a closed beverage container to prevent month to hand contamination.
- Outer openings are protected
Observation: Back door have light showing around outer edges. Must replace weather striping or door sweep to prevent entry pest. REPEAT VIOLATION
- Miscellaneous sources of contamination
Observation: Dough on dough prep table were not covered. Must cover food in between uses to prevent contamination. Corrected at time of inspection.
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12/03/2014 | Regular |
- Eating, drinking, or using tobacco
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Clean condition-hands and arms
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
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10/07/2013 | Routine |
- Outer openings are protected
Both back doors have light showing around outer edges. Must replace weather striping or door sweep to prevent entry pest.
- Test kit provided and used to measure sanitizing solution concentration
1) No chlorine test strips provided. Must have chlorine test strips to ensure the concentration of dish machine is maintained between 50 to 100 ppm. 2) Metal container was observed wet after being stacked. Must allow fully air-dry before stacking.
- Cleanability of floors, walls, and ceilings
Cracked tile floor under fryers. Must repair or replace to ensure surface is smooth, easily cleanable, and nonabsorbent.
- In-use utensils, between-use storage
Plastic 2 oz. cup being used as scoop in coffee powder container in the front counter cabinet.
- When to wash
Employee didn't wash hands between touch clean dishes and dirty dishes when doing dish washing. Must has a sign close by dish machine to reminding employees to wash their hand. Must clean their hands immediately before touch clean dishes.
- Backflow protection
air gap, device standard, when required
- Air drying of equipment and utensils
1) No chlorine test strips provided. Must have chlorine test strips to ensure the concentration of dish machine is maintained between 50 to 100 ppm. 2) Metal container was observed wet after being stacked. Must allow fully air-dry before stacking.
- Roasts held at a temperature of 130°F or above
Pizza prep cooler was temped between 44.8*F to 49.7*F from left to right. Must remov all foods into walk-in cooler. MAY NOT USE COOLER UNTIL APPROVAL HAS BEEN GIVEN THROUGH HEALTH DEPARTMENT.
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10/03/2013 | Routine |
- Air drying of equipment and utensils
1) No chlorine test strips provided. Must have chlorine test strips to ensure the concentration of dish machine is maintained between 50 -100 ppm. 2) Metal container was observed wet after being stacked. Must allow fully air-dry before stacking.
- Cleanability of floors, walls, and ceilings
Cracked tile floor under fryers. Must repair or replace to ensure surface is smooth, easily cleanable, and nonabsorbent.
- Plumbing system repaired according to law
Hand sink near food prep sink is leaking. Repair, all plumbing mus be maintained in good condition. REPEAT VIOLATION.
- Roasts held at a temperature of 130°F or above
Pizza prep cooler was temped between 43.6*F to 49.3*F from left to right. Removed all foods into walk-in cooler. Called for service dring the inspection. May not use cooler until approval has been given through health department.
- Test kit provided and used to measure sanitizing solution concentration
1) No chlorine test strips provided. Must have chlorine test strips to ensure the concentration of dish machine is maintained between 50 -100 ppm. 2) Metal container was observed wet after being stacked. Must allow fully air-dry before stacking.
- When to wash
Employee didn't wash hands between touch clean dish and dirty dish when doing dish washing. Must clean their hands immediately before touch clean dishes.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
A bottle of milk in Coca-Cola reach-in cooler was not date marked. Must date mark all ready to eat food it not used within 24hrs after opened or preparation. Have 7 days from date mark to use or discard.
- Backflow protection
air gap, device standard, when required
- Material characteristics of non-food contact surfaces
Missing caulking behind 3 compartment sink near dish machine. Must recaulking to ensure surface is smooth, easily cleanable, and nonabsorbent.
- Outer openings are protected
Both back doors have light showing around outer edges. Must replace weather striping or door sweep to prevent entry pest.
- In-use utensils, between-use storage
Plastic 2 oz. cup being used as scoop in coffee powder container in the front counter cabinet.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Fan in reach-in freezer has dust buildup and must be cleaned to prevent contamination.
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10/01/2013 | Routine |
- Smoke free air act
"No Smoking" sign was not posted on the entrant door. Must has sign posted.
- Cleaning of cooking and baking equipment
1) Plastic 2 oz. cup being used as scoop in coffee powder container in the front counter cabinet. Must use utensil with handle stored out side of food and keep inverted to prevent contamination. 2) Some buildup on can opener. Clean as needed. Corrected at time of inspection 3) Food buildup in microwave. Must clean more frequently to prvent contamination.
- Roasts held at a temperature of 130°F or above
Prep cooler under microwave was temped at 49.7*F. Food removed into walk-in cooler. Pizza prep cooler was temped at 42.6*F. Called for service during the inpsection. May not use cooler until approval has been given through health department. --Pizzas in the warmer were temped at 120*F. The warmer was set up at 125*F. Can not adjust temperature on the machine. Must repair or replace to ensure food can be hot hold at 135*F or above.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Fan in reach-in freezer has dust buildup and must be cleaned to prevent contamination and ensure unit is working properly.
- Food temperature measuring devices are provided and readily accessible
Both prep coolers didn't have thermometers to ensure cooler temperature. Corrected at time of inspection
- Cleanability of floors, walls, and ceilings
Cracked tile floor under fryers. Must repair or replace to ensure surface is smooth, easily cleanable, and nonabsorbent.
- When to wash
Employee didn't wash hands between touch clean dish and dirty dish when doing dish washing. Must clean their hands immediately before touch clean dish.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Plastic 2 oz. cup being used as scoop in coffee powder container in the front counter cabinet. Must use utensil with handle stored out side of food and keep inverted to prevent contamination. 2) Some buildup on can opener. Clean as needed. Corrected at time of inspection 3) Food buildup in microwave. Must clean more frequently to prvent contamination.
- Backflow protection
air gap, device standard, when required
- Test kit provided and used to measure sanitizing solution concentration
1) No chlorine test strips provided. Must have Chlorine test strips to ensure the concentration of dish machine is maintained between 50 - 100 ppm. 2) Metal container was observed wet after being stacked. Must allow fully air-dry before stacking.
- Air drying of equipment and utensils
1) No chlorine test strips provided. Must have Chlorine test strips to ensure the concentration of dish machine is maintained between 50 - 100 ppm. 2) Metal container was observed wet after being stacked. Must allow fully air-dry before stacking.
- Plumbing system repaired according to law
Hand sink near food prep sink is leaking. Repair, all plumbing must be maintained in good condition. REPEAT VIOLATION.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
A bottle of mick in Coca-Cola reach-in cooler was not date marked. Must date mark all ready to eat food if not used within 24hrs. after opened or preparation. Have 7 days from date mark to use or discard.
- In-use utensils, between-use storage
1) Plastic 2 oz. cup being used as scoop in coffee powder container in the front counter cabinet. Must use utensil with handle stored out side of food and keep inverted to prevent contamination. 2) Some buildup on can opener. Clean as needed. Corrected at time of inspection 3) Food buildup in microwave. Must clean more frequently to prvent contamination.
- Material characteristics of non-food contact surfaces
Must replace caulking behind 3 compartment sink near dish machine due to mold and worn material. Surface must be smooth, nonabsorbent, and easily cleanable. REPEAT VIOLATION.
- Outer openings are protected
Both back doors have light showing around outer edges. Must replace weather striping or door sweep to prevent entry pest.
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09/30/2013 | Routine |
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