- 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: sauce remains at room temp without sOP in place
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03/19/2015 | Physical Recheck |
- Washing of linens
Observation: aprons for food handlers hanging on shelf corner were very dirty today and need to be laundered more often.
- Food storage - preventing contamination from the premises
Observation: sauce uncovered today sitting on countertop is susceptible to environmental contamination from premises. Lid should be on when not in use.
- Hand drying provided
Observation: paper towel dispenser in restroom was empty at time of inspection
- 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: because documentation presented for sauce did not prove it is a non-potentially hazardous food it should be kept under refrigeration at all times or in an ice bath. Today the bucket of sauce was uncovered sitting on counter at room temp again and 53deg.
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01/14/2015 | Regular |
| No violation noted during this evaluation. | 11/06/2014 | Physical Recheck |
- Food employees outer clothing is clean
Observation:Apron of staff working is very soiled. Start fresh prior to reopening and beginning prep.
- Preventing contamination from equipment, utensils, and linens
Observation:Raw, untreated sewer waste is all around grease trap in basement. Pizza boxes have evidence of waste all around. Additionally, other food containers are in basement area. Waste is around containers, some pizza plates are down there as well. Due to the risk to the food containers, these can not be used for food.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Cleaning needs to be done during closure
- Plumbing system maintained in good repair
Observation:plumbing issues associated with grease trap and line going to main. Owner has contacted plumbing companies for repair.
- Sewage disposed of according to law
Observation:sewage waste from grease trap is not working according to City requirements.
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11/05/2014 | Regular |
| No violation noted during this evaluation. | 10/23/2014 | Physical Recheck |
- A variance request has been submitted and contains required information
Observation:a variance is required to be submitted and approved by the State before the pizza sauce can be left out at room temperature. We discussed this on my last visit.
- 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: pizza sauce at room temperature is considered out of compliance until a variance is requested from the State and approved. Reprinted Mark Speltz contact information today. Some follow up is needed within 10 days pertaining to a plan of action on this violation. Sauce out of temp today 60.3deg using my digital stem thermometer needs to be discarded and fresh sauce kept under refrigeration until Variance is approved. Sauce was voluntarily discarded today.
- Food employees outer clothing is clean
Observation: only food handler today was wearing very dirty outer clothing (shirt, pants, shoes, hat) and no apron. Owner, Nick came in while I was here and will deal with this repeat violation.
- Posting inspection reports
Observation: most current inspection report should be posted. Posted report is from 2013. Reprinted last inspection today so it can be posted.
- Person in charge is present
Observation: manager not on duty today during my inspection. only employee present was food handler who claims "I don't know what is going on."
- Demonstration of Knowledge
Observation: All food handlers should be educated on employee hygiene and reportable illnesses (document this) and should be able to demonstrate this knowledge. Only employee today was wearing very dirty clothing and said it was too long ago (1 year) since he was trained on illnesses.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: kitchen floor and equipment needs to be kept clean
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10/13/2014 | Non Illness Complaint |
- 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: pizza sauce continues to be stored on the counter top. Manager produced paperwork on the sauce analysis from the manufacturer and this will be submitted to DIA for a Variance Request.
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08/20/2014 | Physical Recheck |
- Food temperature measuring devices are provided and readily accessible
Observation: no visible thermometer in make table
- Food employees outer clothing is clean
Observation: food employees should be wearing clean clothes (shirt, hat, pants) and aprons supplied should be clean
- Storage of clean linens, single-service, and single use articles
Observation: pizza boxes and paper products stored in basement are not able to keep adequately clean. Either keep basement cleaner or store these supplies elsewhere.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: dough bins visibly dirty with a lot of caked on grease-water is not hot enough when these dishes are being washed to break up the grease.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Many cleaning issues observed today throughout the restaurant. Dining room floor, kitchen floor especially under shelves and equipment, entire basement, and inside of pizza make table all need a thorough cleaning
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: pizza oven doesn't appear to be on a regular cleaning schedule. There is a lot of buildup inside the oven and the grates are very caked with burned food. This unit should be broken down and thoroughly cleaned more frequently.
- 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: pizza sauce was sitting out on counter at room temperature-61deg today. If this is shelf stable once open, a variance must be applied for showing documentation that the product is shelf stable.
- Cleanability of floors, walls, and ceilings
Observation: floor in walkin cooler needs repaired so it is smooth and easily cleanable
- Common name-working containers
Observation: labeling on spray bottles with chemicals are illegible today and need to be relabeled so food and non food items are not confused.
- Physical facilities maintained in good repair
Observation: hot water faucet works only by turning water on under the sinks. This needs to be repaired as it seems employees are not using hot water as they should
- When to wash
Observation: handles on the make table are filthy. Food preparers are not washing hands nearly enough.
- Posting inspection reports
Observation: most recent inspection report should be posted in the public's view and remain up until the next routine inspection.
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08/04/2014 | Routine |
| No violation noted during this evaluation. | 03/26/2014 | Follow Up LOC |
- Sewage disposed of according to law
Observation: Grease trap is not being properly maintained as needed and a back up has occurred at some point. Continue to clean monthly and log on the maintenance log as required by the City of Cedar Falls.
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03/17/2014 | Non Illness Complaint |
| No violation noted during this evaluation. | 01/07/2014 | Follow Up LOC |
- Outer openings are protected
back door should be kept closed at all times to deter insects and rodents from entering.
- Cross connection between drinking water and non-drinking water
cross connection hose from cold water pipe at warewashing sink to mop sink should be removed after each use or elevated above the lip of the mop sink to prevent back siphonage
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Floors in kitchen soiled especially under and around equipment. Walkin floor needs cleaned.
- Common name-working containers
label all spray bottles with name of product so food and non food are not confused
- Hand drying provided
Corrected at time of inspection
- equipment food contact surfaces and utensils clean to sight and touch.
Be sure to wash, rinse and sanitize plastic storage bins before each refill.
- Food employees outer clothing is clean
Cook had very filthy clothing on today. Wear an apron or cleaner clothes.
- Storage and maintenance of wet and dry wiping cloths
Wiping cloths not maintained in sanitizer between use. Protective plastic coating on shelf under dough table should be peeled off completely. It is not smooth and easily cleanable in the current state.
- Food on display is protected from contamination by consumers
pizza make table lid should be closed when not in use so nothing falls inside
- Design and construction of equipment including
hot oil filtering equipment, can openers, non-food contact surfaces, kick plates, ventilation hood systems filters, bearings and gear boxes, and condenser units
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
hood over pizza oven needs cleaning
- Posting of a valid license
current inspection report should be posted where the public can view it
- Roasts held at a temperature of 130°F or above
pizza sauce sitting on counter at room temp at 49.6 deg during today's inspection. Should be kept refrigerated or a variance requested with laboratory paperwork to accompany request.
- Plumbing system repaired according to law
at time of inspection there was no cold water at the warewashing sinks.
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12/12/2013 | Routine |
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
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05/15/2013 | Routine |
- Reportable symptoms, diagnosis, past illness, and history of exposure.
employee health reporting agreement is needed for all staff.
- Backflow protection
air gap, device standard, when required
- Handwashing signage
signs needed in restrooms
- Package integrity
do not use damaged cans. all mushroom cans show damage
- equipment food contact surfaces and utensils clean to sight and touch.
basement-see notes area
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05/03/2013 | Routine |
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