Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A) Observation:Will verify next inspection
Handwashing sinks-Numbers, capacities, location, and placement Observation:Handsink is required in warewashing area-discussed with mgr
Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing. Observation:Small coke cooler with milk need interior thermometer
Certified Food Protection Manager with management and supervisory responsibility employed by the establishment Observation:Left info
Physical facilities maintained clean: Cleaning frequency, restrictions, and methods Observation:Clean floor of dish area all the way to the wall under sinks/dishwasher-mgr stated cleaning scheduled
Established procedures for responding to vomiting and diarrheal events Observation:Will verify next inspection
01/12/2015
Regular
equipment food contact surfaces and utensils clean to sight and touch. Clean interior reach in freezer, replace gaskets to dipping sauce cooler
Designated areas for employees use of designated areas by employees
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