Physical facilities maintained in good repair Observation:Floors in poor condition, uneven, missing titles.
Physical facilities maintained clean: Cleaning frequency, restrictions, and methods Observation:Floors with accumulated residue. Back storage area in poor condition
equipment food contact surfaces and utensils clean to sight and touch. Observation:Walk in cooler racks with moist residue. Inspector will recheck at the next regular inspection.
Ambient air and water temperature measuring devices are accurate to ±1.5°C or ±3°F and are designed to be easily readable Observation:Thermometers not available in both cooling units. One will be provided today to correct. Inspector will recheck at the next regular inspection.
Equipment location, installation, repair, and adjustment Observation: Prep table with loose gasket
Maintaining premises free of litter and unnecessary equipment Observation:Boxes, and personal items in the back area.
Test kit provided and used to measure sanitizing solution concentration Observation: No test strips available. Inspector will recheck at the next regular inspection
11/18/2015
Regular
Food temperature measuring devices are provided and readily accessible No thermometer in prep cooler or walk-in
Test kit provided and used to measure sanitizing solution concentration Test kit is for QUAT but establishment is using chlorine
Handwashing cleanser, availability No soap or paper towels at hand sink in food prep area.
Design and construction of equipment including hot oil filtering equipment, can openers, non-food contact surfaces, kick plates, ventilation hood systems filters, bearings and gear boxes, and condenser units
Hand drying provided No soap or paper towels at hand sink in food prep area.
Designated areas for employees use of designated areas by employees
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