- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The following areas have become soiled: Turbo Air 3 door cooler (pizza prep), pizza oven, True 2 door stand up cooler (dough cooler), and under the pop machine (inside cabinet).
- Outer openings are protected
Observation: Side door by the prep sink shows light underneath.
- Backflow protection
air gap, device standard, when required
- Equipment location, installation, repair, and adjustment
Observation: The following coolers have torn door gaskets: Turbo Air (stand up), Turbo Air 3 door (pizza prep), and True 2 door (dough cooler). The Turbo Air stand up cooler also has a broken door and handle.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Pop machine nozzles and ice chute on machine have both become soiled.
- Light bulbs, protective shielding
Observation: Dry storage lights do not appear to be covered or shatter resistant.
- Toilet room
receptacle, enclosed, fixtures clean
- Handwashing signage
Observation: Bathrooms did not have a hand washing sign posted. Given today.
- Plumbing system maintained in good repair
Observation: Sprayer sink faucet has a leak, and the prep sink drains water very slowly.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Frozen chicken was found thawing in standing water. Chicken was removed from standing water.
- Miscellaneous sources of contamination
Observation: Beverage Air freezer (2 door stand up) has ice buildup on the inside.
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01/26/2016 | Regular |
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: ALL VENTILATION AIR AND AIR DUCTS IN FACILITY ARE HEAVILY SOILED/DUSTY AND MUST BE CLEANED IMMEDIATELY. REPEAT VIOLATION. Dust and debris will contaminate food and dishes. Will also, prevent adequate ventilation especially in dish machine room.
- Storage and maintenance of wet and dry wiping cloths
Observation: Several wiping towels not maintained in sanitizer and sitting out. Must maintain in sanitizer solution when not in use to prevent bacterial growth.
- Sanitization of food contact surfaces - before use and after cleaning
Observation: Bucket of sanitizer was below 100ppm. Quat sanitizer needs to be maintained at 200ppm. Bucket was discarded and remade. Change out sanitizer buckets every 4 hours or when necessary to ensure adequate concentration. CORRECTED ON SITE.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: 1) Clean top and around dish machine. Heavily soiled. 2) Soiled shelving under and around all metal prep tables. 3) Shelving under all prep tables are rusty and no longer easily cleanable surfaces. Resurface or replace with a non-absorbent and cleanable surface to prevent rust contamination 4) Clean food debris on wall shelf holding scoops in kitchen. 5) Clean soiled floor in walk-in cooler.
- PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding
Observation: Reheating ashed potatoes, gravy, and, etc in hot hold steam table for To Go orders. Steam table is not manufactured to reheat items to 165* F within 2 hours. Must reheat in microwave to reach proper temperature then hot hold in steam table. Food discarded. CORRECTED ON SITE
- 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: Mashed potato pan for To GO orders was 90 degrees. Must hot hold items 135*F or above. Potatoes were discarded. CORRECTED ON SITE.
- Outer openings are protected
Observation: Side door near foods preparation sink has light gap on bottom. Replace door sweep to close gap and prevent pests from easily entering facility.
- Indoor and outdoor surfaces
Observation: Door between kitchen and dry storage has several holes. Replace to make easily cleanable and smooth.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: ALL FLOORS AND ESPECIALLY WALLS ARE HEAVILY SOILED WITH FOOD DEBRIS (KITCHEN) AND MOLD (DISH MACHINE ROOM). MUST DEEP CLEAN AND CLEAR MOLD GROWTH ON BACK WALL IN DISH ROOM. REPEAT VIOLATION.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Microwave has food build-up. 2) Rival crock pot has spilled food build-up 3) Flour and food build-up in reach-in chicken cooler. 4) Clean all doors and inside reach-in coolers. Clean all food contact surfaces frequently to prevent build-up and food contamination.
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01/02/2014 | Routine |
Restaurant representatives - add corrected or new information about Monticello Pizza Ranch, 505 E Oak St, Monticello, IA 52310 »