- Separation from food, equipment, utensils, linens, and single service
Observation: Chemicals stored over single use items. Chemicals moved to lower section of shelving.
- Storage of clean linens, single-service, and single use articles
Observation: Unwrapped single use items stored on soiled containers.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloths not stored in sanitizer between uses.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Wall near warewashing machine is soiled. Dust accumulation on the ceiling and fan covers in the walk in cooler. Exterior surfaces of storage area doors and drawers soiled with sticky residue.
- Posting inspection reports
Observation: Most current inspection report not posted.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Test kit available to employees does not accurately measure sanitizer concentration.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Sliced tomatoes in the prep table at 54*. Tomatoes discarded.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Interior surfaces of prep coolers are soiled. Overflow shield in the ice machine is soiled.
- Common name-working containers
Observation: Spray bottles not labeled with chemical contents. Bottles labeled during inspection.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw shell eggs over ready to eat items (buns, cheeses, pepperoni, etc.) in the walk in cooler.
- Equipment location, installation, repair, and adjustment
Observation: Seals on the door of the middle reach in freezer are loose. Ice machine door is broken.
- Package integrity
Observation: Cans of artichoke hearts with some swelling noted. Cans were discarded.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Rotini pasta dated 8/16/15 in the walk in cooler. Pasta discarded.
- Multiuse food contact surfaces are cleanable
Observation: Utensils in storage with cracking, chipping, and flaking.
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08/31/2015 | Regular |
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