Pizza Ranch

Corrective action: Observed several hot holding items on the buffet line holding between 112-131°F for less than four hours. Discussed with the person in charge that they temperature check the food when they put it on the line with occasional temperature checks, and that they rotate the food items throughout the day. Further discussed using time as a public health control and using written time stamps for these food items which allows hot held food items to be out for four hours before needing to be discarded. Items will be changed out or discarded before the four hours for these items.

Corrective action: Observed several temperature control safety foods in the reach in cold holding unit by the salad prep station with temperatures around 47-50°F for an indeterminate amount of time. Items that were not recently prepped were discarded during the inspection. Please see voluntary condemnation. Items that were recently prepped were moved to the large walk in cooler to reach adequate cold holding temperatures.

Corrective action: Observed the reach in cold holding unit by the salad bar had an ambient temperature between 50-53°F. Discussed this with the person in charge and they have mentioned issues with this machine in the past. A new cold-holding unit was ordered during the inspection.

Corrective action: Discussed with the person in charge that this could lead to contamination if open containers of food are brought into the freezer and the ice was allowed to freeze over the food. The person in charge did mention that they are getting the door replaced to prevent the freezer from building up ice.

Corrective action: Discussed with the person in charge that one of the hoses is leaking slightly but is scheduled to be repaired. There is an increase in cleaning frequency in these areas to account for the extra spillage.