- Test kit provided and used to measure sanitizing solution concentration
Observation: The facility does not have quat test strips.
|
02/22/2016 | Physical Recheck |
- Drying mops
Observation: Mops are not hung to dry.
- Posting inspection reports
Observation: The most current inspection is not posted in the view of the public.
- Test kit provided and used to measure sanitizing solution concentration
Observation: The facility does not have quat test strips. The test strips have been ordered.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Vent is not clean.
- 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: Pre-packaged cabbage on the dry storage shelf at room temperature. The cabbage was voluntarily discarded. Foods on the salad bar above required temp, temped at 44 to 47 degrees.
- Common name-working containers
Observation: Spray bottle containing liquid without a label. Corrected by dumping out the liquid and labeling the container.
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility does not have a procedure for clean-up vomit and diarrhea.
- Cutting surfaces maintained
Observation: Cutting board with scoring and scratching, no longer able to effectively sanitize the surface.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The area around the dish machine, equipment handles, and floor not clean.
|
02/08/2016 | Regular |
| No violation noted during this evaluation. | 10/01/2015 | Follow Up LOC |
- In-use utensils, between-use storage
Observation: Scoops without handles and handles of scoops in foods.
- 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: Foods above required temp. at 45 to 50 degrees in the make table. The make table temperature is 51 degrees.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Salad bar foods not date marked.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Food contact surfaces (ice chutes, can opener, & thermometers) not clean to sight or touch.
- Posting of a valid license
Observation: Their license is not posted in the view of the public.
- Posting inspection reports
Observation: The most recent inspection is not posted in the view of the public.
- Package integrity
Observation: Dented cans in the storage area.
|
04/02/2015 | Regular |
- 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: Observed chicken on buffet hot hold was temped at 125 degrees. Chicken was voluntarily discarded. Corrected.
- License required to operate a food establishment
Observation: Observed license not posted where the public can view it.
- Sanitizers
Observation: Observed Quat sanitizer below 200ppm.
- Posting inspection reports
Observation: Observed the most recent inspection not posted where the public can view it.
- Sanitization of food contact surfaces - before use and after cleaning
Observation: Observed food contact surfaces not being properly sanitized.
|
06/26/2014 | Routine |
- Food temperature measuring devices are provided and readily accessible
Observed thermometer not provided/accessible in the front make table cooler. Corrected at time of inspection
- equipment food contact surfaces and utensils clean to sight and touch.
Observed build up on handles to make tables and storage containers.
- Eating, drinking, or using tobacco
Observed employe eating in unapproved area. Food was discarded. Corrected at time of inspection
|
11/08/2013 | Routine |
Restaurant representatives - add corrected or new information about Pizza Ranch, 1505 8th Se St, Orange City, IA 51041 »