| No violation noted during this evaluation. | 05/13/2014 | Physical Recheck |
- Sponges not used on clean or in use food contact surfaces
Observation:Using sponge in three compartment sink, discarded today, provide cloth for wiping surfaces.
- Backflow protection
air gap, device standard, when required
- Food storage - preventing contamination from the premises
Observation:Has sacks of flour ready for dough prep stored on floor by mixer, must store off floor by 6 inches, moved to dunnage rack now.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Plastic tote for flour soiled exterior, clean.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- 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:Retail case is holding salads at 50 degrees F, all PHF were discarded. Service has been called.
- In-use utensils, between-use storage
Observation:Had round bowl stored in brown sugar with no handle, removed now. If utensil left in product must have handle and keep inverted out of product.
- Separation from food, equipment, utensils, linens, and single service
Observation:Has spray sanitizer on prep table next to dough, moved to chemical storage area now.
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04/21/2014 | Routine |
- Shellstock, maintaining identification
- Stored frozen foods shall be maintained frozen
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Mechanical warewashing equipment, sanitization pressure
|
04/03/2013 | Routine |
- Food storage containers identified with common name of food
1) Two containers of flour x2 not labeled with common name. label to prevent confusion. 2) Shakers of spices and squeeze bottles of sauces not labeled in make table, label. 3) Brown sugar working container and steusel topping not labeled, label.
- Sanitization of food contact surfaces - before use and after cleaning
Using glass cleaner product for countertop cleanup, must use sanitizer solution, uses bleach in three compartment sink, keep this solution in a sanitizer bucket for use after wiping up spills.
- Handwashing signage
Need to post signage at all hand sinks listing when to wash hands, including RR, given examples today for posting.
- Package integrity
Dented cans x5 of two food products are dented and no longer in sound condition, on seam or sidewall dented,pulled and can rocks on flat surface. Will discard cans now. Corrected on site.
- Backflow protection
air gap, device standard, when required
- equipment food contact surfaces and utensils clean to sight and touch.
1) Can rack and cans on it are dusty with flour, clean more frequently. 2) Has condensor cover removed from both prep table units at front line, replace to protect the motor from food particles and the food from dust particles.
- In-use utensils, between-use storage
1) Has plastic tall glass in flour tote, provide a scoop with a handle and keep it inverted out of the product. 2) In brown sugar using round bowl to, provide a scoop with handle and keep inverted out of product. 3) Dry crumb toppings and pizza toppings using plastic measuring cup but handles touching products, position so not touching the food product.
- Food storage - preventing contamination from the premises
1) Has case of tomatoes and lettuce, delivered today, on floor in walk in, must store all foods at least 6 inches off floor, move to shelving now. 2) Has two shelving racks in office area holding paper supplies that are set up with less than 6 inches of clearance off floor, adjust lowest shelf to have 6 inches of cleanance to aid cleaning.
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03/11/2013 | Routine |
Restaurant representatives - add corrected or new information about Papa Murphy's, 3335 Center Point Rd, Cedar Rapids, IA 52402 »