Certified Food Protection Manager with management and supervisory responsibility employed by the establishment Observation:Establishment without a certified manager.
Cleaning frequency of food contact surfaces (non-PHF/TCS) Observation: Pizza dough mixer and pizza roller with food residue, cleaned at a lesser frequency that required (1x per week or less)
Cleaning of cooking and baking equipment Observation: Microwave with residue
equipment food contact surfaces and utensils clean to sight and touch. Observation: Interior of the reach in cooler with food residue. Exterior of the ice cream machine with food residue.
Physical facilities maintained clean: Cleaning frequency, restrictions, and methods Observation:Tables, prep areas, pizza oven, and other areas with flour residue and food residue. Establishment has personal items in the kitchen area.
Posting inspection reports Observation:Last report not posted. One will be provided today
Cleaning frequency of food contact surfaces (PHF/TCS) Observation: Prep tables cleaned at a frequency on once per day. Inspector explained the 4 hours frequency mandated by code to correct.
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Observation: Cooked beans made in the establishment not dated. Dated today.
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