No violation noted during this evaluation. | 02/19/2016 | Follow Up LOC |
- 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: shredded cheese in Godfather's make table was 52.3 deg. Both lids were open at time of inspection. Product should be maintained at 41 deg or less.
- 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: roast beef in slicer was 127.6 deg today. Should be moved back to the hot hold when not in use to maintain 135 deg or more.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: there is a gooey mess on the floor by the soda boxes that needs to be cleaned up
- Drying mops
Observation: mops shall hang to dry
- Hand drying provided
Observation: both hand sinks in the back of the house were without paper towels today
- Pre-cleaning equipment and utensils and loading soiled items into warewashing machines
Observation: lot of food in dishwasher screen. Dishes should be prescraped better.
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02/16/2016 | Regular |
No violation noted during this evaluation. | 03/18/2015 | Follow Up LOC |
- 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: thermometer missing in pizza make table and in small pizza retail case
- Handwashing aides and devices, use restrictions
Observation: large garbage can blocking the hand sink in kitchen-should be accessible
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: slicer should be broken down and cleaned more in the cracks so no visible food is showing
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: can opener should be wiped down after every use then ran through dish machine at least every day
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02/09/2015 | Regular |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: back storage room has several spills that need to be cleaned up by soda dispensing equipment
- Refuse, recyclables, and returnables
storage, maintenance, and removal
- Handwashing cleanser, availability
Observation: main hand sink was out of soap during my visit
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01/27/2014 | Routine |
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