| No violation noted during this evaluation. | 07/06/2015 | Physical Recheck |
- Food storage - preventing contamination from the premises
Observation: There was a case of pickled pepper jars sitting on the floor in the back room.
- 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: The salad bar cooler brought over from the 34 Truck Stop was exceeding 41 degrees. The cheeses were at 49 degrees. Items in that cooler were discarded. Discussed the dangers of food not kept to proper temperature.
- Storage of clean linens, single-service, and single use articles
Observation: There was a package of pizza boxes sitting on the floor in the back room.
|
06/19/2015 | Regular |
| No violation noted during this evaluation. | 06/02/2014 | Follow Up LOC |
- Prohibited storage areas for clean linens, single-service, and single-use articles
Observation: In the backroom and the kitchen, there were single service-ware sitting on the floor.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: There was bacon sitting above milk and juice at the milk display door.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: In the kitchen, the exteriors and handles of equipment were soiled
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Items in the kitchen make table coolers were not consistently datemarked.
- 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: The bottom end of the north end Pappa Murphy's make table cooler was exceeding 41 degrees
|
05/27/2014 | Routine |
- Preventing contamination when tasting
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Shellstock, maintaining identification
|
10/25/2013 | Routine |
- Preventing contamination when tasting
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
|
10/25/2013 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
*Repeat Violation* Food items in standing cooler were not date marked. - Discussed the importance of date marking at inspection.
- Laundry facilities
requirement, location, and use
- Roasts held at a temperature of 130°F or above
*Repeat Violation* The cold hold self serve display case items were exceeding 41 degrees. There was spagetti and a wrap sandwich at 45 degrees. - Food items were pushed back to allow for better airflow.
- Material characteristics of non-food contact surfaces
The exteriors and handles of equipment were soiled. There were soiled knife handles. There were dusty fan guards in the walk-in coolers. The shelving inside of the coolers were soiled and rusty. The door seal of the beer walk-in cooler was in bad repair.
- equipment food contact surfaces and utensils clean to sight and touch.
The exteriors and handles of equipment were soiled. There were soiled knife handles. There were dusty fan guards in the walk-in coolers. The shelving inside of the coolers were soiled and rusty. The door seal of the beer walk-in cooler was in bad repair.
- Food temperature measuring devices are provided and readily accessible
*Repeat Violation* Establishment does not have a thin tipped thermometer,
- Outer openings are protected
The garage doors were not insect/rodent tight.
|
06/03/2013 | Routine |
- Laundry facilities
requirement, location, and use
- Material characteristics of non-food contact surfaces
The exteriors and handles of equipment were soiled. There were soiled knife handles. There were dusty fan guards in the walk-in coolers. The shelving inside of the coolers were soiled and rusty. The door seal of the beer walk-in cooler was in bad repair.
- Roasts held at a temperature of 130°F or above
*Repeat Violation* The cold hold self serve display case items were exceeding 41 degrees. There was spagetti and a wrap sandwich at 45 degrees. - Food items were pushed back to allow for better airflow.
- equipment food contact surfaces and utensils clean to sight and touch.
The exteriors and handles of equipment were soiled. There were soiled knife handles. There were dusty fan guards in the walk-in coolers. The shelving inside of the coolers were soiled and rusty. The door seal of the beer walk-in cooler was in bad repair.
- Outer openings are protected
The garage doors were not insect/rodent tight.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
*Repeat Violation* Food items in standing cooler were not date marked. - Discussed the importance of date marking at inspection.
- Food temperature measuring devices are provided and readily accessible
*Repeat Violation* Establishment does not have a thin tipped thermometer,
|
06/03/2013 | Routine |
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