- Light bulbs, protective shielding
Observation: Light shield was missing over the dish machine area. Must provide a shatter resistant bulb or adequate cover to prevent contamination.
- Package integrity
Observation: Observed three dented cans in dry storage area. If can is dented on top, bottom, or side seals it may not be used for consumption. Or if can has sharp points due to denting, or has a gap when set on a level surface.
- Posting of a valid license
Observation: Most recent license was not posted. Must post the most recent license in area easily readable by the public.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: 3 hole sink has become soiled. Must keep clean to prevent buildup of bacteria.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The following areas have become soiled and must be cleaned: FRP throughout the facility, dish racks, pizza warmer @ service counter, microwave, and the Continental Cooler.
- Maintaining premises free of litter and unnecessary equipment
Observation: Prep cooler by the pizza oven is not functioning. Unit must be removed or repaired.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Dish machine did not have any sanitizer at time of inspection. Machine may not be used until it has been serviced and approved by the Health Dept. When service has repaired the unit the facility must call for an inspection to approve proper operating conditions.
- In-use utensils, between-use storage
Observation: Scoops were stored in the ready to eat food with handle touching the food. If scoop is stored in the food, it must have a handle and the handle must be stored outside of the product.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Open bags of cooked meat were observed without date mark. Must date mark all ready to eat food with date opened/prepared.
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
- Material characteristics of non-food contact surfaces
Observation: Cardboard was observed being reused to line shelves and block vent covers. Cardboard may not be reused for any other purpose than the original product.
- Equipment and utensils-durability and strength
Observation: Spatula was found with chips and broken tip. May not use utensils that are not in good working order. Discarded at time of inspection.
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02/09/2015 | Regular |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
1) Pre-cooked chicken in reach-in cooler 2) Pepperoni and sausage in walk-in cooler were not date marked. Must date mark all potentially hazardous food if not used within 24hrs after opened or preparation. Have 7 days from date marked to use or discard. Corrected at time of inspection
- Food storage - preventing contamination from the premises
A box of pizza dough was stored on the floor in walk-in freezer. Food must be 6" off the floor. Corrected at time of inspection
- equipment food contact surfaces and utensils clean to sight and touch.
The following surfaces must be cleaned: 1) 3-compartment sink, 2) Washer. Must clean more frequently to prevent contamination.
- Light bulbs, protective shielding
Light bulbs were not shielded in dish area. Light bulbs must be shielded or shatter-resistant in area where is exposed food and utensils.
- Laundry facilities
requirement, location, and use
- Sanitization of food contact surfaces - before use and after cleaning
QA sanitizer in spray bottle was too weak. The concentration of QA sanitizer must be maintained between 200 - 400 ppm. Must replace new sanitizer daily. Corrected at time of inspection
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11/01/2013 | Routine |
Restaurant representatives - add corrected or new information about Happy Joe's Pizza Delivery & Carryout, 3315 Williams Sw Blvd Ste 6 Cedar Rapids, Ia 52404, , IA »