- Separation from food, equipment, utensils, linens, and single service
Observation: Chemical spray bottle on prep station by grill. Insect spray cans over single use items and food.
- Bare hand contact with ready to eat foods
Observation: Bare hand contact with bread. Bread discarded and glove use instructed for ready to eat foods.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Plate on the salad bar soiled with food debris. Plate removed and placed in the warewashing area.
- Handwashing signage
Observation: Handwashing signage not present at the handsinks.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Walls around cooking equipment soiled with grease. Floors under cooking and storage equipment soiled with grease and food debris. Ceiling soiled with dust accumulation.
- Removing dead or trapped birds, insects, rodents, and other pests
Observation: Large accumulation of dead insects in light fixtures.
- Physical facilities maintained in good repair
Observation: Ceiling in the restroom is leaking.
- In-use utensils, between-use storage
Observation: Ice scoop for the ice machine stored with the handle in contact with the ice.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw ground beef stored above potatoes in the walk-in cooler. Potatoes moved to a higher shelf in cooler.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Non-food contact surfaces of cooking, storage, and prep areas are soiled (grease, dust, food, etc.). Overflow shield in the ice machine soiled.
- Common name-working containers
Observation: Spray bottles at hostess station not labeled. Label placed on bottle.
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02/05/2015 | Regular |
- Disclosure of menu items offered or served raw or undercooked
Items cooked to order not identified on lunch menu. Will put them on there when menu is reprinted.
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07/22/2013 | Routine |
- Self-service of raw, unpackaged animal food, such as beef, pork, lamb, poultry, and fish
Bacon bits and croutons out on salad bar - no barrier for protection from contamination. Numerous of uncovered containers in reach-in cooler on cook line 8.
- equipment food contact surfaces and utensils clean to sight and touch.
Container for marinated chicken in reach-in cooler soiled. Blade on can opener heavily soiled. Spatulas soiled. Slicer soiled *. Fryers & grill soiled. Ice buckets not stored inverted *. Ice scoop laying in ice *. --Table under slicer heavily soiled *. Shelving throughout ktichen soiled.
- The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease.
Due to presence and nature of violations, person in charge cannot demonstrate knowledge of food safety. Not familiar with reportable diseases *.
- Foods are cooled using appropriate methods
Baked potatoes wrapped in foil in walk-in cooler to cool - owner agreed to dispose of *.
- In-use utensils, between-use storage
Container for marinated chicken in reach-in cooler soiled. Blade on can opener heavily soiled. Spatulas soiled. Slicer soiled *. Fryers & grill soiled. Ice buckets not stored inverted *. Ice scoop laying in ice *.
- Bare hand contact with ready to eat foods
Bare hand contact with ready to eat foods prohibited - Buns, onoins, bacon, cheese *.
- Ratites and injected or mechanically tenderized meats cooked to 155°F for 15 seconds or the time/temperature relationship specified in the chart in the Food Code
Raw chicken placed on grill to cook, when removed it temped at 159.1 degrees. Placed back on grill to continue cooking until i reached an internal temperature of 165 derees.
- Disclosure of menu items offered or served raw or undercooked
Items that can be cooked to order not identified on lunch menu *.
- Common name-working containers
Chemicals in unlabeled spray bottles.
- Handwashing signage
Signage required at all handsinks, including restrooms *.
- Eating, drinking, or using tobacco
Open drinks prohibited *.
- Posting of a valid license
- Food temperature measuring devices are provided and readily accessible
Thermometers required in all refrigeration units *. Establishment does not have a thin tipped thermometer *.
- Food storage - preventing contamination from the premises
Bacon bits and croutons out on salad bar - no barrier for protection from contamination. Numerous of uncovered containers in reach-in cooler on cook line 8.
- Cleaning of cooking and baking equipment
Container for marinated chicken in reach-in cooler soiled. Blade on can opener heavily soiled. Spatulas soiled. Slicer soiled *. Fryers & grill soiled. Ice buckets not stored inverted *. Ice scoop laying in ice *.
- Light intensity
No light in walk-in cooler.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Cooked meats sitting on raw meats in walk-in cooler. Raw shell eggs over butter in walk-in cooler *.
- Roasts held at a temperature of 130°F or above
Partially cooked bacon at 109 degrees.
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07/08/2013 | Routine |
Restaurant representatives - add corrected or new information about Johnnie B's, 210 Van Buren St, Wapello, IA 52653 »