- Eating, drinking, or using tobacco
Observation:Observed employee beverage without lid and straw in food prep area, must cover with lid and straw.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Meat slicer has some food particles under the carriage area, must clean more thoroughly.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:A staff person must attend a certified food protection manager training within next 3 months, given information on classes.
- Established procedures for responding to vomiting and diarrheal events
Observation:Need to develop own plan to respond to contamination event of V&D, having supplies readily available.
- Cleaning procedure
Observation:Using sanitizer wiping cloth to clean gloved hand, when soiled must change gloves and wash hands.
- Warewashing equipment
cleaning agents and wash solution temperatures
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Has dipping sauces and 2 gallons of milk in front coolers, cooked pasta and sliced deli meat in walk in cooler, that are not date marked as to when prepped, thawed or opened. Must date mark and use within 7 days, unless total amount used in first 24 hours.
- Duties of PIC
Observation:Family member accessing kitchen and eqipment without proper washing of hands, etc. Must not allow visitors in food handling areas.
- Food storage containers identified with common name of food
Observation:One container or white granules not labeled with contents, sugar or salt.
- 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:1)Has pasta at prep table for use with lunch, flat noodles at 42.8 degrees and spaghetti at 44.6 degrees. Will use entire amount during lunch service. Must keep at 41 degrees or less during holding time or provide a written procedure to hold out of temp control for total of 4 hours and discard remainder.
- Material characteristics of non-food contact surfaces
Observation:Storing pizza paddles on top of cardboard on top of oven, must provide a surface that is smooth, cleanable, and nonabsorbent, such as tray, for this purpose.
- Storage and maintenance of wet and dry wiping cloths
Observation:Wet wiping cloths not in santizer bucket between uses, staff are using as hand wiping cloth between orders, when gloves are soiled, must do proper handwashing.
- PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding
Observation:Chicken for pasta dish is reheated to 142 degrees, returned to mocrowave and now at 165 degrees F.
- Equipment location, installation, repair, and adjustment
Observation:Has 3-4" diameter hole near ceiling of ice machine bin, must cover/repair this hole to prevent contamination of ice.
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03/18/2015 | Regular |
- Poisonous or toxic materials used and applied
Observation:Sanitizer (quat) is at 400 ppm, label says 200ppm, diluting now to 200 ppm. Corrected on site.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Has homemade ranch dressing that is made every two days, must be date marked unless total amount used in first 24 hours.All other foods appear to be date marked properly, ie cooked pasta, meat dishes. Correcting on site.
- Posting inspection reports
Observation:Does not have most recent inspection posted, must post most recent inspection within public view.
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02/10/2014 | Routine |
- Food storage containers identified with common name of food
Unlabeled bottles of oil, must label all food working containers to prevent confusion. Label with common name of food.
- Toilet room
receptacle, enclosed, fixtures clean
- Multiuse food contact surfaces are constructed of safe materials
1) Ice machine has some buildup along edge between chute and bin, clean and sanitize, doing now. 2) Clean can opener, food buildup. 3) Floor of three door cooler at has some gaps between floor and sidewalls, repair to have all sealed interior surfaces to aid cleaning. 4) Has carrots and green peppers stored in cardboard box of another product in walk in cooler, provide a container that is smooth, cleanable and nonabsorbent, corrected on site. 5) Storing bread in black garbage style bags, must verify these are food grade bags or provide a food grade bag for this purpose. Garbage bags may have been chemically treated and are not for food contact.
- Cleanability of floors, walls, and ceilings
1) Floor wall coving still needed in kitchen when remodeling is completed. 2) Some peeling paint on surface of floor, reseal to make cleanable surfaces. 3) Need self closure mechanism on women's RR door.
- Food storage - preventing contamination from the premises
Has box of lettuce and buckets of pasta, butter, and garlic on floor in walk in cooler, all foods need to be stored at least 6 inches off floor.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw animal foods not adequately separated from precooked or ready-to-eat foods, has eggs stored over onions. Will move eggs to lower shelf area not immediately adjacent to or over any ready to eat food. Corrected on site.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Has cardboard box holding dressings and to hold pizza paddles, must provide a container or tray that is smooth, cleanable and nonabsorbent, such as plastic. Cardboard must not be reused from another product. 2) Has worn paint on wood surfaces next to prep cooler, plans to replace, if not must reseal with at least two coats of light colored paint or varnish to make cleanable surface and prevent paint chips risk in food. 3) Has wood supports under countertops recently installed and under the dishmachine area holding chemicals, must seal as described above to make areas water resistant and cleanable. --1) Ice machine has some buildup along edge between chute and bin, clean and sanitize, doing now. 2) Clean can opener, food buildup. 3) Floor of three door cooler at has some gaps between floor and sidewalls, repair to have all sealed interior surfaces to aid cleaning. 4) Has carrots and green peppers stored in cardboard box of another product in walk in cooler, provide a container that is smooth, cleanable and nonabsorbent, corrected on site. 5) Storing bread in black garbage style bags, must verify these are food grade bags or provide a food grade bag for this purpose. Garbage bags may have been chemically treated and are not for food contact.
- Mechanical warewashing machine pressure measuring devices, data plate, internal baffles, and flow pressure device
Unable to read the data sticker with operating instructions, must replace to have proper operating instructions on machine, will obtain from service provider.
- Eating, drinking, or using tobacco
Observed one employee with open style beverage container, must have lid and straw on the cup.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Has one pasta dish that was made more than 7 days ago and has passed the 7 day of usage, must discard now. Discarding on site. All potentially hazardous food must be used within 7 days of opening, thawing, or prepping. Corrected on site.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Has dipping sauces of dressings that last two days, must date container and use within 7 days unless totally used in first 24 hours. Corrected on site.
- Material characteristics of non-food contact surfaces
1) Has cardboard box holding dressings and to hold pizza paddles, must provide a container or tray that is smooth, cleanable and nonabsorbent, such as plastic. Cardboard must not be reused from another product. 2) Has worn paint on wood surfaces next to prep cooler, plans to replace, if not must reseal with at least two coats of light colored paint or varnish to make cleanable surface and prevent paint chips risk in food. 3) Has wood supports under countertops recently installed and under the dishmachine area holding chemicals, must seal as described above to make areas water resistant and cleanable.
- Sanitizers
1) Sanitizer in excess of required concentration for quat, diluted to 200 ppm now. 2) Unlabeled sanitizer bucket, labeled with common name now. Both corrected on site.
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08/29/2013 | Routine |
Restaurant representatives - add corrected or new information about Zio Johno's Spaghetti House, 5411 Center Point Ne Rd, Cedar Rapids, IA 52402 »