- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Raw chicken stored next to pork in a same tray in walk-in outside cooler. Raw animal food must be separated from each other during storage, preparation, holding, and display to prevent cross contamination. Corrected on site.
- Protecting food from environmental contamination
Observation: Meat in the kitchen's reach-in freezer uncovered or have no lid. All food must be protected from contamination. Plastic wrapped product in reach-in cooler CORRECTED.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. Primary cleaning should be done at times when foods are in protected storage and when food is not being served or prepared.
- Food storage containers identified with common name of food
Observation: 1)Several working containers such as ranch, bean, meat in walk-in cooler not labeled.All food items taken from original packages shall be identified with the common name of the food.
- Reminder statement
Observation: The menu has no reminder for uncooked food. If under-cooked, all items that are offered under cooked must be identified on all menus. Discussed with owner and plans on on new menu.
- Indoor and outdoor surfaces
Observation: There is gap between sink basin and the wall in the women's restroom. Re-caulk the gap between the walls and sink to provide a smooth and easily cleanable surface.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Observation: Home made ranch dressing, beans and cooked meat has no date marked in walk-in cooler. The owner stated that he have put today or last night. Must date mark all ready to eat food if not used within 24 hours after opened or preparation. Have 7 days from date marked to use or discard.
- Storage or display of food in contact with water or ice
Observation:The walk-in n freezer outside has excessive amount of ice build up. Shall defrost as needed. The owner stated, they are expecting a new walk-in freezer these days and will discard this one because it's not working. In the reach in freezer in the kitchen some of the food is not covered. When frozen food bags are opened shall keep covered to prevent contamination.
- Food employees hair is effectively restrained
Observation: Kitchen employees not wearing hair restraints. When cooking or prepping food an effective hair restraint such as a hat, hair net or visor must be worn. Ensure employees wear hair restraints. The owner provide for himself. Educated and verbalized understanding.This is repeat violation.
- Light intensity
Observation: Missing light bulb in reach-in freezer in the kitchen. Must provide adequate light intensity in the area where is food stored inside reach-in refrigerators for easily cleaning and maintaining.
- Established procedures for responding to vomiting and diarrheal events
Observation: No established procedure for responding to vomiting and diarrhea events. Food establishment must have procedure for employees to follow when responding to vomiting and diarrheal events that involve the discharge of bodily fluids such as vomitus or fecal matter onto any surface within the food establishment to reduce foodborne disease transmission
- Food storage - preventing contamination from the premises
Observation: The boxes of bread and onion stored on the floor in walk-in cooler outside. : In the walk in freezer three buns were sitting on the floor in a box uncovered. Food shall be stored at least 6" off the floor and covered to prevent contamination. CORRECTED ON SITE.
- Utensils and pressure measuring devices maintained
Observation: Observed a cracked plastic container on kitchen shelf. All utensils need to be maintained in good condition. Discarded and corrected on site.
- Where to wash
Observation: One employee is washing her hands in prep sink. Hand-washing sink may not be used for purposes other than handwashing. Verbalized understanding, corrected on site.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Ground beef stored above ready to eat food (cheese in walk-in (outside) cooler Must store by the cook temperature- higher cook temperature items must be stored on lower shelf. Educated and provided. handouts.Corrected on site.
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07/28/2015 | Regular |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Inside all of the coolers and under the racks have food debris build up. SHALL CLEAN AS OFTEN AS NECESSARY TO KEEP CLEAN. SHALL SEND LETTER OF CORRECTION WITHIN 10 DAYS ALL THE COOLING UNITS HAVE BEEN WASHED, RINSED, AND SANITIZED. IF POSSIBLE SEND A PICTURE OF THE INSIDE OF THE COOLERS.
- Food employees hair is effectively restrained
Observation: Several food employees are NOT wearing any hair restraints.FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
- When to wash
Observation: The employee washing dishes did not hand wash prior to placing clean equipment away from the dish machine. After handling soiled EQUIPMENT or UTENSILS
- Common name-working containers
Observation: A bucket of bleach sanitizer was not labeled.Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the materia. CORRECTED ON SITE.
- Sponges not used on clean or in use food contact surfaces
Observation: Observed sponges at the 3 compartment sink. Sponges CANNOT BE USED ON FOOD CONTACT SURFACES. SHALL EITHER REMOVE FROM THE FOOD ESTABLISHMENT OR KEEP FOR SURFACES THAT ARE NOT FOOD CONTACT SURFACES.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The following areas have food debris build up walls by the 3 compartment sink,the handle for the milk dispenser,the outside of the coolers and clean the floor in the walk in cooler SHALL CLEAN AS OFTEN AS NECESSARY TO KEEP CLEAN. SHALL HAVE A IMPROVED CLEANING SCHEDULE. SHALL SEND LETTER OF CORRECTION OF A IMPROVED CLEANING SCHEDULE TO LINN COUNTY PUBLIC HEALTH WITHIN 2 WEEKS.
- Wiping cloths properly air dried
Observation: Observed wet wiping cloths sitting on food contact surfaces when not in use wet wiping cloths SHALL ALWAYS BE STORED IN SANITIZER TO PREVENT CONTAMINATION. EDUCATED FOOD EMPLOYEES AND THEY VERBALIZED UNDERSTANDING. CORRECTED ON SITE.
- Air drying of equipment and utensils
Observation: The racks for the dish machine are placed on towels to air-dry. The racks CANNOT BE PLACED under TOWELS TO PREVENT CONTAMINATION. SHALL PROVIDE BAR MAT OR OTHER MEANS TO NOT HAVE THE RACKS DRYING ON TOWELS. EDUCATED STAFF AND VERBALIZED UNDERSTANDING. THE WET TOWELS WERE PLACED IN THE LAUNDRY DURING THIS INSPECTION. CORRECTED ON SITE.
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Observation:This was NOT observed during this inspection cooling methods was discussed with food employees. It was stated soup that is left over is placed in plastic containers and covered and placed in the cooler. Given a handout how to cool food rapidly. Employee educated and verbalized understanding. CORRECTED ON SITE.
- Mechanical warewashing machine temperature measuring devices, heaters and baskets, and automatic dispensers, and alarms
Observation: The low temperature dish machine took 4 times to reach at least 120 degrees. When using the dish machine shall run several times prior to placing equipment items to assure the temperature reaches at least 120 degrees. Educated staff and verbalized understanding. CORRECTED ON SITE.
- Miscellaneous sources of contamination
Observation: In the two door upright freezer various frozen food items have the bags open and not covered. After opening food items shall close the bags to prevent contamination.
- Drying mops
Observation: Two mops not air-drying properly. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies. CORRECTED ON SITE.
- Outer openings are protected
Observation: The back door in the kitchen which is the delivery entrance the screen door does not shut all the way. The main door does not have a door closure. ALL outer doors shall be self closing and tight fitting. The screen door appears if a hook was installed the door might close tightly. The main door shall have a door closure, to prevent entrance of rodents and pests.
- Mechanical warewashing machine pressure measuring devices, data plate, internal baffles, and flow pressure device
Observation: The data plate for the low temperature dish machine is VERY DIFFICULT TO READ THE WORDING IS NOT AVAILABLE. WAREWASHING machine shall be provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine’s design and operation specifications including the temperatures required for washing, rinsing, and SANITIZING. The owner shall obtain a data plate from the distributor. THIS IS A REPEAT VIOLATION. SHALL SEND LETTER OF CORRECTION WITHIN 2 WEEKS A DATA PLATE WAS INSTALLED ON THE DISH MACHINE BY 08-26-2014
- Bare hand contact with ready to eat foods
Observation: Observed employee remove bread that was grilled and touch the bread with bare hands. FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, single-use gloves, or dispensing EQUIPMENT. The employee was educated and verbalized understanding. CORRECTED ON SITE.
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08/12/2014 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Stored frozen foods shall be maintained frozen
- Shellstock, maintaining identification
- Manual warewashing equipment, hot water sanitizing temperatures
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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08/12/2013 | Routine |
- Light bulbs, protective shielding
1) Carpet is used in walk-in freezer. A floor covering such as carpeting or similar material may not be installed as a floor covering in food preparation areas, walk-in refrigerators, and warewashing areas. Remove. 2) Light bulbs were not shielded in Pepsi reach-in cooler in kitchen. Light bulbs must be shielded or shatter-resistant in areas where there is exposed food.
- Common name-working containers
Sanitizer bucket not labeled. Must label all working containers with common name for easy identification.
- Food storage - preventing contamination from the premises
1) A box of corn cups for ice cream were stored on the floor by ice cream maker. Food must be stored 6" off floor to prevent contamination. 2) Has several adjustable shelving units set up on walk-in freezer that have the lowest shelf less than 6" off floor. Adjust so that the lowest shelf if at least 6" off floor to aid cleaning. REPEAT VIOLATION.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Makes own ranch dressing. Must date mark all ready to eat food if not used within 24 hours after opened or preparation. Have 7 days from date marked to use or discard. REPEAT VIOLATION.
- equipment food contact surfaces and utensils clean to sight and touch.
1) food buildup under large equipment in kitchen 2) A lot of food debris in walk-in freezer. Clean. REPEAT VIOLATION. --1) Nozzles on the pop machine has a lot of syrup buildup. 2) Can opener has dust buildup. Must clean more frequently to prevent contamination. Wash, rinse, and sanitize.
- Mechanical warewashing machine pressure measuring devices, data plate, internal baffles, and flow pressure device
Date plate worn on dishmachine as to operating guidelines. Must provide the date plate on the machine showing proper temp and sanitizer concentration for proper operation of dishmachine, contact service provider. REPEAT VIOLATION.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
1) A box of raw eggs was stored above milk in reach-in cooler in kitchen. 2) A tray of raw pork was stored above potato in walk-in cooler. Raw animal food must be stored below or separated from ready to eat food.
- Sanitization of food contact surfaces - before use and after cleaning
No sanitizer was dispensing from dish machine. May not use the dish machine until it can work correctly.The concentration of chlorine dish machine must be maintained between 50 -100 ppm. Must use 3 compartment sink for dish wash until machine has been fixed. Called for service. --1) QA sanitizer in 3 compartment sink 2) Chlorine sanitizer in bucket are unable to detected. Since there is no QA test strips provided, the facility can only use bleach water for sanitizer purposes. The concentration of chlorine sanitizer must be maintained between 50 -100 ppm. Corrected at time of inspection
- Indoor and outdoor surfaces
1) Carpet is used in walk-in freezer. A floor covering such as carpeting or similar material may not be installed as a floor covering in food preparation areas, walk-in refrigerators, and warewashing areas. Remove. 2) Light bulbs were not shielded in Pepsi reach-in cooler in kitchen. Light bulbs must be shielded or shatter-resistant in areas where there is exposed food.
- Food employees hair is effectively restrained
All food employees don't have a hair restraint on. Must wear hat, visor, or net when working with foods and cleaning equipment. REPEAT VIOLATION.
- Handwashing signage
Handwashing signs not posted in both women's and men's restroom. Every hand sink to be used by employees must has sign posted reminding employees to wash hands.
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08/08/2013 | Routine |
Restaurant representatives - add corrected or new information about Joensy's Ii Restaurant, 220 Franklin St, Center Point, IA 52213 »