- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Prep area requires a more thorough cleaning.
- Drying mops
Observation: Hang mops to dry between use.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Proofer and outsides of equipment require a more thorough cleaning.
- 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: Cold buffet running warm cut tomatoes 54.5 degrees, cut lettuce 52.1 degrees, cottage cheese 45. degrees. All TCS foods were discarded at inspection from unit. Unit may not be used for display or service of temperature for safety foods until unit will maintain foods at 41 degrees or less. It should be noted that temperature logs had not been completed since 10/05/14 which is a basic way to ensure food safety.
- 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: It appears employees are trained in health reporting requirements however it could not be verified at inspection all food employees have completed module. Form 1a, 1b provided at inspection from the Food Code may be used as a template.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Ambient air and water temperature measuring devices are accurate to ±1.5°C or ±3°F and are designed to be easily readable
Observation: thermometer on walk in refrigerator and freezer are non functional.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: Handsinks are not delivering water at 100 degrees.
- Mechanical warewashing equipment, hot water sanitizing temperatures
Observation: Warewasher not reaching 160 in sani-rinse cycle as water heater is non functional.Wares shall be sanitized manually until water heater is repaired and warewasher is reaching proper temperature.
- Capacity, availability, and pressure of hot and cold water
Observation: Hot water is not provided.
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10/20/2014 | Regular |
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