- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No certified food protection manager for second violation on foodborne illness risk factors and public health interventions.
- 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: Internal product temperature for cubed chicken pieces at 50+ degrees F. GM stated that reach in cooler had been out of temperature for several days and had called for service but no repairs had been completed. Voluntary destruction during inspection for all TCS/PHF food items: diced tomatoes, spinach, open container of garlic cloves, sausage, pineapple, sliced cucumbers, olives, banana peppers, several 2oz boxes of pkged dressings (Ranch, balsamic vinaigrette, blue cheese,& Italian). GM was instructed to use walkin cooler until reachin cooler was corrected/fixed. CORRECTED during inspection.
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03/19/2015 | Regular |
- 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
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
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02/28/2013 | Routine |
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