Papa Murphy's, 1555 John F Kennedy Rd, Dubuque, IA 52002 - inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Posting inspection reports
Observation:most recent inspection report must be posted
- In-use utensils, between-use storage
Observation: store handles of cups in prep table topping bins out of product
- Food storage, prohibited areas
Observation:all product in walk in cooler must be stored off the floor a minimum of six inches.
- 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:reach in cooler containing cookie dough and ready made pizza needs a thermometer
- Cleaning frequency of food contact surfaces (non-PHF/TCS)
Observation:Cleaning of top of prep table of spilled toppings between uses must be done on a more frequent basis
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:floor area near prep area needs more frequent cleaning.
|
12/10/2014 | Regular |
- Duties of PIC
health forms as they pertain to food safety must be read and signed by all employees. Health forms are kept at the facility and made available to the inspector per request
- Plumbing system repaired according to law
grease trap maintainance records were not present at inspection. Provide service and proof of service for grease trap maintainance ASAP
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
salads made in house must be date labeled, and used within 7 days when kept at 41'or cooler
- Sanitization of food contact surfaces - before use and after cleaning
warewash sink must be used for warewash only. Vegetable sink is used to wash food product.
- Storage and maintenance of wet and dry wiping cloths
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
organization and cleaning must be done in storage area
- Wiping cloths properly air dried
- Food storage - preventing contamination from the premises
storage of food product and cups and single service wares must be stored off the floor.
- Maintaining premises free of litter and unnecessary equipment
organization and cleaning must be done in storage area
|
03/26/2013 | Routine |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
organization and cleaning must be done in storage area
- Storage and maintenance of wet and dry wiping cloths
- Food storage - preventing contamination from the premises
storage of food product and cups and single service wares must be stored off the floor.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
salads made in house must be date labeled, and used within 7 days when kept at 41'or cooler
- Wiping cloths properly air dried
- Duties of PIC
health forms as they pertain to food safety must be read and signed by all employees. Health forms are kept at the facility and made available to the inspector per request
- Maintaining premises free of litter and unnecessary equipment
organization and cleaning must be done in storage area
- Sanitization of food contact surfaces - before use and after cleaning
warewash sink must be used for warewash only. Vegetable sink is used to wash food product.
- Plumbing system repaired according to law
grease trap maintainance records were not present at inspection. Provide service and proof of service for grease trap maintainance ASAP
|
03/26/2013 | Routine |
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