Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Clean condition-hands and arms
Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
08/28/2013
Routine
Food temperature measuring devices are provided and readily accessible Hot hold unit
Physical facilities maintained clean: Cleaning frequency, restrictions, and methods Floors soiled especially under equipment and tables. Used filters and unsed equipment present in back storage area.
Maintaining premises free of litter and unnecessary equipment Floors soiled especially under equipment and tables. Used filters and unsed equipment present in back storage area.
equipment food contact surfaces and utensils clean to sight and touch. Shelving dirty. Dishes drying on cloth.
Separation from food, equipment, utensils, linens, and single service Spray bottles of cleaner stored with condiments, above onions and other foods and above clean pans. Corrected at time of inspection
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Cooked chicken wings, diced tomatoes, salami not dated in cooler.
Stored frozen foods shall be maintained frozen Bags of sausage labeled shall keep frozen not frozen. 4 door freezer temping above freezing temperatures and manager stated a compressor is down.
Material characteristics of non-food contact surfaces Shelving dirty. Dishes drying on cloth.
Roasts held at a temperature of 130°F or above Pizza in hot hold unit temping at 110 degrees F. Corrected at time of inspection --Diced tomatoes out and temping at 70 degrees F. Corrected at time of inspection
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