Inspection report

General information

Facility name

Pizza Ranch

Inspection date

Oct 16, 2023

Facility type

Full Service

Year round facility

Yes

Inspection type

Follow-up

Re-inspection required

Comments

Per prior discussions and during the inspection, protocol regarding time and or temperature control on marinara and pizza needs to be established.

Observed violations

45 - 6.45 - Equipment - Good Repair and Proper Adjustment

Core

Observation (REPEAT): 2dr taco prep unit was observed in a state of disrepair and damaged. 8/10/23- 2dr taco prep unit was observed in a state of disrepair and damaged. 10/16/23- 2dr taco prep unit was observed in a state of disrepair and damaged.

Correction: Repair the prep unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the prep unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.

36 - 8.84 - Outer Openings - Protected

Core

Observation (REPEAT): Outer opening (back door) of the food establishment is not protected against entry of insects and rodents. 8/10/23-Outer opening (back door) of the food establishment is not protected against entry of insects and rodents. 10/16/23-Outer opening (back door) of the food establishment is not protected against entry of insects and rodents. Back door was also left propped open.

Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.

Corrected violations

18 - 3.31 - Cooling*

Priority

Observation: Ambient temperature or pre-chilled food not being adequately cooled to prevent the growth of harmful bacteria. 8/10/23- Ambient temperature or pre-chilled food not being adequately cooled to prevent the growth of harmful bacteria.

Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.

19 - 3.51 (a)(i) - Food - Potentially Hazardous Food - Hot Holding*

Priority

Observation: Various foods hot holding at improper temperatures. 8/10/23- Various foods on buffet line hot holding at improper temperatures.

Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.