Food storage - preventing contamination from the premises Observation: Prepped food sitting next to handsink. Food moved to walk in cooler. Bags of Ice sitting on the floor of the walk in freezer.
In-use utensils, between-use storage Observation: Ice cream scoops maintained in water that starts out hot but has no means to maintain a temperature of 135* or higher.
Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A) Observation: No verifiable manner to ensure employees are aware of their responsibility to report symptoms/illnesses.
Posting inspection reports Observation: Most current inspection report not posted.
Common name-working containers Observation: Spray bottles of sanitizer not labeled. Bottles labeled at time of inspection.
Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing. Observation: Ambient air temperature thermometers not present in all refrigerated units.
A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods Observation: Tip sensitive, thin probe, digital thermometer not present to check temperatures in thin foods.
Demonstration of Knowledge Observation: Demonstration of knowledge relating to cooling and reheating of foods.
10/27/2015
Regular
Cutting surfaces maintained Cutting board on the prep table has excessive deep scratches/gouges in it.
Roasts held at a temperature of 130°F or above Pizza sauce and cheese sauce holding at 116*. Sauces were reheated to 165* before completion of inspection.
Designated areas for employees use of designated areas by employees
Handwashing signage Employee handwashing signs are not posted in the restrooms.
Heating, ventilating, and air conditioning systems design, installation, and cleaning Dust accumulation on the vents in the kitchen area.
Food temperature measuring devices are provided and readily accessible Thin probe, tip sensitive, digital thermometer not present to check temperatures in thin foods. REPEAT VIOLATION - Thermometers not present in the prep table cooler and the walk in cooler.
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