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: Cut tomatoes below required temp at 47 to 50 degrees. After 4 hours, they will voluntarily discard the cut tomatoes.
Established procedures for responding to vomiting and diarrheal events Observation: The facility does not have a written procedure to clean-up vomit and diarrhea.
Posting inspection reports Observation: The most recent inspection is not posted at eye level accessible to the public.
02/15/2016
Regular
No violation noted during this evaluation.
04/07/2015
Follow Up LOC
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: Foods in the 2 make tables above required temp at 48 to 44 degrees. Foods were voluntarily discarded.
04/06/2015
Regular
When to wash Observation: Observed employee not wash hands before food prep, employee was instructed by PIC to wash hands. Corrected.
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