Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation: Dough mixer needs cleaned frequently
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Observation: Dicd tomatoes and cooked/cooled items in cooler not dated
08/06/2015
Regular
Clean condition-hands and arms
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Shellstock, maintaining identification
Discharge from eyes, nose, and mouth
Eating, drinking, or using tobacco
11/05/2013
Routine
Premises maintained free of insects, rodents, and other pests The presence of insects rodents, and other pests are controlled as required
Physical facilities maintained clean: Cleaning frequency, restrictions, and methods Floors soiled especially under equipment Walls soiled especially behind equipment
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