- Food is properly labeled
Observation: Several containers (sauces or dressing) in walk-in cooler, reach-in coolerand prep. table were not labeled with common name and not easily recognized. Label food or food ingredients that are removed from their original packages for use, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food.
- Equipment location, installation, repair, and adjustment
Observation: Right door of reach-in cooler has door gaskets torn. Must replace gasket to properly seal the door according to manufacturer's specifications.
- Foods are cooled using appropriate methods
Observation: Several food items such as:1) shredded salad temped at 45*F, 2) tomato at 43*F and 3) sausages at 47*F in prep line because overfilled. Must store the food in shallow pans that will kept the food cool and maintained at 41*below or put into smaller or thinner portions to keep them at proper temperature. Corrected on site.
- The ability to describe the symptoms associated with the diseases that are transmissible through food
Observation: One employee, a person in charge unable to adequately demonstrate knowledge of proper cooking temperature and times for safe cooking of potentially hazardous food (time/ temerture CONTROL FOR SAFETY FOOD) such as chicken patties, poultry , meat and fish. Must know the correct cooking temperature and check with thermometer after cooking. Provided information with educational material with demonstration how to sue the thermometer use. Corrected on site.
- Storage and maintenance of wet and dry wiping cloths
Observation: One wet wiping cloth not held in sanitizer, but on the counter at the bar area. Wiping cloths used to clean food contact surfaces shall be maintained in sanitizer. Owner educated and verbalized understanding. Corrected on site.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Both restroom lavatory has been soiled need cleaning. Restrooms must be cleaned as often as necessary to keep them clean.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Food debris build up on shelves in the kitchen. Non food contact surfce must be kept free of an accumulation of dust, dirt, food residue, and other debris.Cleans as often to keep it clean.
- Using a handwashing sink- operation and maintenance
Observation: Handwashing sink blocked with slow cookers and not in use. Employee is using prep sink for washng hands. Handwashing sink must be maintained so that it isaccessible at all times for employee use and must not be used for purposes other than handwashing. Removed the slow cookers and start using that one for handwashing. Corrected on site.
- 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: The walk-in cooler had temperature at 45, 47, 48*F and was filled with the water. Several thermometers were placed directly into food products such as: chili (taco meat), cottage cheese and cheese spread. Internal temperature varied from 45*-49*F . Owner called immediately certified refrigerator service. Servicer came and fixed the refrigerator at 42*F at the time of inspection. Corrected on site.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Food establishment has no certified Food Protection Manager. At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service must be a certified food protection manager who has shown proficiency of required information through passing a test. Provided information for approved Iowa classes.
- Miscellaneous sources of contamination
Observation: The following areas have become soiled: 1) Both inside/outside of refrigerator in kitchen, 2) Kitchen line prep table with dirty dishes, 3) Equipment such as fryer, and oven, 3) Food debris buildup on three compartment sink, 4) Handwashing sink soled, 5) Both the inside/outside of microwave. Needs some cleaning more frequently to prevent contamination.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Overall date marking is very good, but several food such as chili meat (temped at 45*F), melted cheese and cheese spread tempted at 47*F, also have no date marked after transfered from the original container. All food must be dated if it Is in a container that does not bear a date or exceeds temperature or time combination as specified must be discarded. Corrected on site and voluntary discarded.
- Plumbing system repaired according to law
Observation: The following plumbing fixtures are not in good working order and must be repaired: 1) the sink faucet on three compartments sink has leak in the kitchen, 2) faucet is leaking in the bar area. All equipment must be in good working order.
- Food temperature measuring devices are calibrated in accordance with the manufacturers specifications as necessary to ensure their accuracy
Observation: One thermometer was incorrect in reach –in cooler and showed the tem at 41*F. Food thermometer must be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. Use the correct one.
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06/09/2015 | Regular |
- In-use utensils, between-use storage
Observation: The cup with a handle in the large white NSF food container of flour was laying in the food product. SHALL ALWAYS keep the handle upward if keeping in the food product to prevent contamination. CORRECTED ON SITE.
- Food storage - preventing contamination from the premises
Observation: The following food items were stored on the floor. Several various food items in the walk in cooler.Four large plastic containers holding dough in the storage area. ALL food shall be stored at least 6" off the floor to prevent contamination. CORRECTED ON SITE.
- 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: Taco meat was cooked on the stove and then placed in a crock pot for hot holding. At this time the temperature of the taco meat was only 124 degrees. The cook reported the taco meat had been taken off the stove and placed into the crock pot approximately 45 minutes prior. The taco meat was placed back on the stove and reheated to 175 degrees. The crock pot was turned down at time the taco meat was 124 degrees. After reheating on the stove the taco meat hot hold in the crock pot is holding at 135 or above. WILL MAIL A HANDOUT HOW TO RE-HEAT FOODPROPERLY/SAFELY.CORRECTED ON SITE.
- Storage of clean equipment and utensils
Observation: In the kitchen two towels were stored under silverware racks and a dish rack. Towels CANNOT BE USED UNDER THIS EQUIPMENT. Shall have equipment to be air-dried by placing a type of equipment that can be washed, rinsed, and sanitized. The owner placed two baking trays to collect the water from the dish rack and the silverware holder.CORRECTED ON SITE.
- 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: The sausage patties, bacon and pancakes mix, "Krusteaz" Sweet Cream mix add water only were at the following degrees. The sausage 45 degrees, the pancake mix was 43.6 degrees. Both had ice but NOT ENOUGH DUE TO MOST OF THE ICE HAD MELTED. If using ice while preparing food to maintain the temperature at 41 degrees or lower SHALL ALWAYS HAVE PLENTY OF ICE. The sausage was placed into the freezer, the pancake mix in the reach in cooler. The bacon was discarded per the cook's request. When the inspector touched the bacon it was cold to touch but no temperature was taken due to the cook wanted to just discard. ALL OF THE ABOVE WERE CORRECTED ON SITE.
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05/22/2014 | Physical Recheck |
- Equipment location, installation, repair, and adjustment
Observation: Several surfaces on equipment have food debris build up such as the upright stainless steal freezer (ON THE OUTSIDE OF FREEZER) and the white cabinet holding the two microwaves. BOTH OF THE ABOVE WERE CLEANED DURING THIS INSPECTION. CORRECTED ON SITE. CONTINUE TO WORK ON CLEANING THROUGHOUT THIS FOOD ESTABLISHMENT AND BE COMPLETED BY THE 2 WEEK PHYSICAL RE=CHECK.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The outside and lids of several (NSF) food containers shall be cleaned more often, due to observed food debris build up. SHALL be cleaned as often as necessary to keep clean. During this inspection some of the items were being washed, rinsed and sanitized. Continue to work on the other equipment that has food debris build up.
- Smoke free air act
Observation: Both entrances front and side do not have the official no smoking sign posted. Given signs to post during this inspection. POST AT FRONT ENTRANCE AND THE SIDE ENTRANCE.
- Air drying of equipment and utensils
Observation: Observed utensils air drying on a towel. This is not a smooth, nonabsorbent and cleanable surface. Shall have drain trays and air dry all equipment. May not be cloth dried except that UTENSILS that have been air-dried. Employee was educated and verbalized understanding. CORRECTED ON SITE.
- Refuse, recyclables, and returnables
materials, design, construction, and installation
- 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: The walk in cooler ambient air was 47.5 degrees. Several thermometers were placed directly into food products. The thermometers were the owners and the inspectors. The internal temperature varied from 47 to 47.2 degrees. The owner was told she needed to call immediately for a certified refrigeration repair company.The owner called Dunahugh Refrigeration and repaired the walk in cooler. Immediately after being repaired the cooler went down to 42 degrees. Within 10 minutes the temperature throughout the walk in cooler was 38 degrees. The service person left a invoice for this inspection for the food establishment file. Suggest using a temperature log sheet. When this inspection is mailed to you make copies of the temperature log sheet for each cooler unit if choosing to use a temperature log sheet. The temperature log sheet if taking temperatures every day upon arrival would be of assistance to assure that ALL cooling units are 41 degrees or lower. CORRECTED ON SITE.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Discussed with owner how thawing was completed in this food establishment. Owner stated sit food on counter for awhile. This was not observed during this inspection by inspector. Then placed in microwave per owner. Educated and verbalized understanding. Given a handout how to thaw food safely. CORRECTED ON SITE.
- Toilet room
receptacle, enclosed, fixtures clean
- Backflow protection
air gap, device standard, when required
- Physical facilities maintained in good repair
Observation: REPEAT VIOLATION the bar area has wood for the base cove. Wood is not a smooth,cleanable, and nonabsorbent surface. REPAIR PRIOR TO PHYSICAL RE CHECK ON 05-22-2014
- Handwashing signage
Observation: The following handwashing sinks do not have any signs when food employees shall wash their hands. Both restrooms, the bar area and the front counter. Given during this inspection. REPEAT VIOLATION. CORRECTED ON SITE. ALL the signs were posted during this inspection.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wet wiping cloth sitting on food contact surface. SHALL ALWAYS keep cloths for wiping up spills on food contact surfaces in sanitizer. CORRECTED ON SITE.
- Handwashing cleanser, availability
Observation: The bar and front counter area does not have any type of soap. ALL handwashing sinks shall be provided with soap at all times for proper handwashing. CORRECTED ON SITE.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The following equipment for food contact surfaces were not clean.1) The small reach in bar cooler for the ice cream. 2) Two microwaves had food debris build up. BOTH OF THE ABOVE WERE CORRECTED ON SITE. SHALL CLEAN FOOD CONTACT SURFACES AS OFTEN AS NECESSARY TO KEEP CLEAN. Shall continue to clean (NSF) plastic containers including the lids. ALL equipment that is used for food shall be cleaned as often as necessary to keep clean. A physical re-check to be completed within 2 weeks. Suggest during periods of the day when not busy clean and if that isn't possible due to serving customers shall have a day for cleaning on a regular basis to keep clean.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Over-all date marking is excellent. One gallon of milk with a small amount remaining,was not date marked. No employee was able to state when the milk was open. The remaining milk was discarded. REPEAT VIOLATION. CORRECTED ON SITE.
- Hand drying provided
Observation: The front counter did not have any type of hand drying. If using disposable paper towels which this food establishment chooses. ALL handwashing sinks shall have disposable towels. CORRECTED ON SITE.
- Miscellaneous sources of contamination
Observation: Upon arrival for the food inspection for this establishment observed two hot units holding Maid Rites and Taco meat in a crock pot and electric skillet. The food was blocking the handwashing sink and this is a potential area for contamination of the food held right at the handwashing sink. On the other side of the sink were packets of oatmeal and crushed nacho chips for taco pizza. SHALL AT ALL TIMES KEEP THE AREA FREE OF ANY TYPE OF FOOD TO PREVENT CONTAMINATION WHEN HANDWASHING. ALL THE STAFF WAS EDUCATED AND VERBALIZED UNDERSTANDING. CORRECTED ON SITE. The owner reports all food is cooked on the stove and only held in the above units for hot holding. ALL of the temperatures in the two above units were over 135 degrees.
- Food employees hair is effectively restrained
Observation: Observed employee not wearing any hair restraints. SHALL wear a type of hair restraints such as, hair net, hat, or visor. To prevent contamination of the food. CORRECTED ON SITE.
- Bare hand contact with ready to eat foods
Observation: Observed food employee touching onions and pickles with bare hands.FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, single-use gloves, or dispensing EQUIPMENT. Food employee was educated and verbalized understanding. CORRECTED ON SITE
- Common name-working containers
Observation: A plastic bottle degreaser was not labeled. ALL working containers holding chemicals taken from original packaging shall be CLEARLY LABELED. CORRECTED ON SITE.
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05/08/2014 | Routine |
- Handwashing signage
Handwashing signs not posted in both men's and women's restroom. Every hand sink to be used by employees must hasve a sign posted reminding employees to wash hands.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
A piece of meat patty was stored above dressings in reach-in refrigerator in kitchen. Raw animal food must be stored below ready to eat food. Corrected at time of inspection
- Sanitization of food contact surfaces - before use and after cleaning
Unable to detect QA sanitizer in: 1) white bucket at service counter 2) 3 compartment sink in the bar. QA sanitizer should be between 200 - 400 ppm. New sanitizer was made during inspection. Corrected at time of inspection
- equipment food contact surfaces and utensils clean to sight and touch.
1) The outside of food containers not clean in kitchen. 2) The wall behind fryer and grill have grease buildup. Clean more frequently. --1) Cup being used as scoop in mini reach-in refrigerator in the bar. Must use utensil with handle stored outside of food and keep inverted to prevent contamination. 2) Food buildup in mixer bowl. Must clean mixer and bowl whenever done for the day and not put away soiled. 3) Food buildup on the top of the microwave. 4) Most nozzles on the pop machine are not clean. Must clean more frequently to prevent contamination.
- Eating, drinking, or using tobacco
Employee beverage cup has no lid. Food employee must drink from a closed beverage container to prevent contamination. Corrected at time of inspection
- Common name-working containers
1) The wiping container for front counter was not labeled. Must label all working containers with common name for easy identification. 2) Grill cleaner was stored above metal container in dry storage. Chemical items must be stored separated from food and utensils. Corrected at time of inspection
- Food storage - preventing contamination from the premises
A box of Joy Jacketed cups was stored on the floor next to the bar section. All foods must be 6" off the floor for prevent contamination and for cleaning purposes.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Overall have good date marking. A bottle of chocolate milk was not date marked in walk-in cooler. Must date mark all ready to eat food if not used within 24 hours after opened or preparation. Have 7 days from date marked to use or discard.
- Food storage containers identified with common name of food
Several working containers were not labeled. Must label with common name to identify product.
- Drying mops
Wet mop was stored in bucket. Mop must be air-dried. Corrected at time of inspection
- Restriction-presence and use
1) The wiping container for front counter was not labeled. Must label all working containers with common name for easy identification. 2) Grill cleaner was stored above metal container in dry storage. Chemical items must be stored separated from food and utensils. Corrected at time of inspection
- In-use utensils, between-use storage
1) Cup being used as scoop in mini reach-in refrigerator in the bar. Must use utensil with handle stored outside of food and keep inverted to prevent contamination. 2) Food buildup in mixer bowl. Must clean mixer and bowl whenever done for the day and not put away soiled. 3) Food buildup on the top of the microwave. 4) Most nozzles on the pop machine are not clean. Must clean more frequently to prevent contamination.
- Cleanability of floors, walls, and ceilings
1) One piece of ceiling tile in dry storage is damaged. Replace to make easily cleanable and prevent entry of pests. 2) Missing cove base under the cabinet in the bar. Must put cove base to prevent bacteria and for cleaning purposes.
- Cleaning of cooking and baking equipment
1) Cup being used as scoop in mini reach-in refrigerator in the bar. Must use utensil with handle stored outside of food and keep inverted to prevent contamination. 2) Food buildup in mixer bowl. Must clean mixer and bowl whenever done for the day and not put away soiled. 3) Food buildup on the top of the microwave. 4) Most nozzles on the pop machine are not clean. Must clean more frequently to prevent contamination.
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08/08/2013 | Routine |
Restaurant representatives - add corrected or new information about The Pizza Place, 126 Franklin St A Center Point, Ia 52213, , IA »