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: thermometer needed in Coke cooler behind the counter - storing milk.
Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation: pizza track needs to be cleaned.
Physical facilities maintained clean: Cleaning frequency, restrictions, and methods Observation: walk-in cooler floor needs to be cleaned
Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings Observation: hood over oven and fryers needs to be cleaned.
05/21/2015
Regular
Heating, ventilating, and air conditioning systems design, installation, and cleaning Observation: hood over broaster needs to be cleaned.
Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation: general cleaning throughout facility - under and around equipment, walls, etc. - pizza oven rack and underneath need cleaned.
08/28/2014
Routine
Manual warewashing equipment, hot water sanitizing temperatures
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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