| No violation noted during this evaluation. | 12/01/2015 | Follow Up RCP |
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Buffalo burgers (container labeled 10/3) in walk-in cooler not discarded after 7 days. Person In Charge voluntarily discarded food and added item to discard log sheet.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Gravy (Person In Charge stated it was prepared 10/15/2015) in an unlabled container in walk-in cooler (Photo attached). Person In Charge voluntarily discarded food product.
|
10/21/2015 | Follow Up RCP |
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No Certified Food Protection Manager employed at establishment.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Food (BBQ Pork dated 8/24) was prepared and stored for more than 7 days. Person In Charge discarded food.
|
09/01/2015 | Physical Recheck |
- Safe, unadulterated, honestly presented
Observation: Sliced cheese in walk-in cooler was adulterated (blue mold growth). Person In Charge discarded food.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No Certified Food Protection Manager employed at establishment.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: French dressing (labeled 7/20) and honey mustard (labeled 6/23) held longer than 7 days. Person In Charge discarded food.
- Using a handwashing sink- operation and maintenance
Observation: Hand washing sink accross from the fountain pop machine had water pressure turned off for the hot water due to a leak in the faucet.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Sliced cheese, black olives, spicy chipotle chili aioli held in walk-in cooler held more than 24 hours did not have date marking. Person In Charge discarded food.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Debris build-up on deli slicer blade. Person In Charge cleaned deli slicer.
- Storage of clean linens, single-service, and single use articles
Observation: Single use condiment lids stored in kitchen area have food debris on and around lids. Person In Charge discarded lids.
|
08/19/2015 | Physical Recheck |
- Cutting surfaces maintained
Observation: Cutting boards on main grill line have deep cuts and discoloration.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Can opener observed with debris build-up. Person In Charge cleaned can opener.
- Sanitization of food contact surfaces - before use and after cleaning
Observation: No sanitizer bucket set up in main line grill before food preparation began. Person In Charge noted that they were sanitizing from the sink in warewashing. Person In Charge made a sanitizer bucket for grill area.
- Storage of clean linens, single-service, and single use articles
Observation: Single use condiment lids stored in kitchen area have food debris on and around lids. Person In Charge discarded lids.
- Using a handwashing sink- operation and maintenance
Observation: Hand washing sink in beverage area not accessible, hot water is not operating without turning valve on the wall. Person In Charge knew the sink was not functioning and stated they have it scheduled to be repaired.
- Safe, unadulterated, honestly presented
Observation: Sliced cheese in main prep cooler for grill area adulterated. Person In Charge discarded adulterated cheese.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloths not stored in sanitizer solution. Person In Charge moved wiping cloths to sanitizer.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No Certified Food Protection Manager.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Side portion side containers (coleslaw, condiments) held longer than 24 hours not date labeled.
|
08/04/2015 | Physical Recheck |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Multiple food items held for more than 24 hours did not have label. Person In Charge labeled items.
- Effectively washing equipment and utensils
Observation: Debris build-up on deli slicer equipment guard.
- Equipment location, installation, repair, and adjustment
Observation: Top opening freezers on cook line and in back storage are in disrepair
- Safe, unadulterated, honestly presented
Observation: Bagged chopped iceberg lettuce salad mix in the cook line prep cooler was brown and breaking down
- Test kit provided and used to measure sanitizing solution concentration
Observation: No quat test strips available at time of inspection
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Debris build-up on food contact surfaces of ice machine. Person In Charge cleaned ice machine.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Outsides and sides of the fryer need to be cleaned. Inside of cook line reach in cooler needs to be defrosted and cleaned. Excessive grease build up on equipment in kitchen. Counter and areas below the ice cream machine need to be cleaned.
- Sanitization of food contact surfaces - before use and after cleaning
Observation: No sanitizer set-up before food preparation began this morning. Person In Charge made quat sanitizer solution.
- Storage of clean linens, single-service, and single use articles
Observation: Single use condiment lids stored in kitchen area have food debris on and around lids. Person In Charge discarded lids.
- Using a handwashing sink- operation and maintenance
Observation: Front hand washing sink by cash register has computer power cords and data lines in sink basin and is not available. Hand washing sink across from the fountain pop machine had the water pressure turned off for the hot and cold water. Once water pressure was restored the faucet leaks after the water is turned off. Hand washing sink on the cook line is blocked by the large bread/bun cart
- Food storage - preventing contamination from the premises
Observation: Food items (sugar) stored on floor in dry storage area. Person In Charge moved off of floor.
- Cutting surfaces maintained
Observation: Cutting boards on main cook line prep table have deep cuts and chips on the surface.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No Certified Food Program Manager employed at establishment.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Food debris build up on the floors under the cook line equipment needs to be cleaned. Food storage racks in the walk in cooler have debris build up and need to be cleaned. Floor in the walk in cooler needs to be cleaned.
- In-use utensils, between-use storage
Observation: Cup used for scooping sugar stored in bag with sugar. Person moved cup to warewashing.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Chicken breasts (6/29) held longer than 7 days. Discussed with Person In Charge items held greater than 7 days must be discarded. Person In Charge discarded chicken breasts.
- Separation from food, equipment, utensils, linens, and single service
Observation: Oven Cleaner (degreaser) stored above dry food items. Person In Charge moved items to another location with other chemicals.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wet Wiping cloths stored in sink. Person In Charge moved to bucket.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
|
07/20/2015 | Regular |
| No violation noted during this evaluation. | 02/12/2015 | Follow Up LOC |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Food debris build up on the floors under the cook line equipment needs to be cleaned. Floor in the walk in cooler needs to be cleaned.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No quat test strips available at time of inspection.
- Using a handwashing sink- operation and maintenance
Observation: Hand washing sink across from the fountain pop machine had the water pressure turned off for the cold water. Once water pressure was restored the faucet leaks after the water is turned off.
|
02/02/2015 | Physical Recheck |
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No Certified Food Protection Manager with management and supervisory responsibility employed by the establishment.
- 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 Employee Health Policy available.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Pan of mashed potatoes stored sitting on top of a bag of open raw chicken breasts in the walk in cooler. PIC discarded the mashed potatoes.
- Using a handwashing sink- operation and maintenance
Observation: Front hand washing sink by cash register has items stored in sink basin and is not available. Hand washing sink across from the fountain pop machine had the water pressure turned off for the hot and cold water. Once water pressure was restored the faucet leaks after the water is turned off. Hand washing sink on the cook line is blocked by the large bread/bun cart. Hand sink can not be reached. Hand sink also has debris in the basin and need to be cleaned and sanitized.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Outsides of steam wells have debris build up and need to be cleaned. Inside of Continental reach in cooler needs to be cleaned. Inside top compartment area of the cook line prep cooler around the food pans has debris build up and needs to be cleaned. Outsides and sides of the fryer need to be cleaned. Excessive grease build up. Counter and areas below the flat top grill need to be cleaned.
- Protecting food from environmental contamination
Observation: Whole deli turkey breast stored unwrapped in the walk in cooler. Ham block stored not wrapped in the walk in cooler. Container of raw fish stored uncovered in the walk in cooler. Container of raw chicken stored uncovered in the walk in cooler.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Debris build up on the inside of the soda pop nozzles. PIC removed the nozzles to be washed and sanitized.
- Bare hand contact with ready to eat foods
Observation:Employee handled hamburger buns while preparing a customers order with bare hands. Discussed bare hand contact code requirements with employee.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Food debris build up on the floors under the cook line equipment needs to be cleaned. Hood vents above the fryer have heavy build up and need to be cleaned. Food storage racks in the walk in cooler have debris build up and need to be cleaned. Floor in the walk in cooler needs to be cleaned.
- Established procedures for responding to vomiting and diarrheal events
Observation: No Noro Bodily Fluids Clean up Procedure Procedure available at time of inspection.
- Safe, unadulterated, honestly presented
Observation: Chopped iceberg lettuce salad mix in the prep cooler on the cook line was not safe and unadulterated. Lettuce was turning colors and did not look safe. Cooked buffalo burgers in a bowl inside the prep cooler on the cook line was not safe and unadulterated. Meat had blue mold spots. Chopped iceberg lettuce salad mix in the walk in cooler was not safe and unadulterated. Lettuce had turned colors and was liquefying. Raw buffalo meat patties in butcher paper stored in a metal pan in the walk in cooler had mold growing inside the pan. A pan of old mashed potatoes with blue mold growing across the top was stored on the bottom shelf in the walk in cooler. Slices of ham left on the rack in the walk in cooler under the blocks of turkey and ham was not safe and unadulterated. Ham slices were dried up. Small individual cups of butter packets in the walk in cooler stored in a cottage cheese container had mold growing on the outside of the packets. Raw breaded pork tenderloins stored on the bottom shelf of the walk in cooler were not safe and unadulterated. Tenderloins were dried up. All food items were discarded by the person in charge.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No test strips available to test the quat sanitizer solution.
- Equipment location, installation, repair, and adjustment
Observation: Lid and the inside wiring of the deep freezer located on the cook line is in disrepair.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Bbq pork in the walk in cooler had a date mark of 1/9/15. Food was held past 7 day shelf life. Prepared bbq pork in the walk in cooler was not date marked. PIC discarded old foods and date marked foods correctly.
|
01/20/2015 | Regular |
- Hand drying provided
Observation: No paper towels available at the hand sink by ice machine. Corrected
- Test kit provided and used to measure sanitizing solution concentration
Observation: No quat test strips available to test the concentration of the sanitizer solution.
- Handwashing signage
Observation: No hand washing reminder sign posted in men's restroom. A new sign was left by inspector.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Floors under and around equipment in the kitchen have debris build up and need to be cleaned. Organize mop sink room for access to sink area.
- Handwashing cleanser, availability
Observation: Hand soap not available at hand sink by ice machine. Corrected.
- Eating, drinking, or using tobacco
Observation: Employee drink with no lid stored in the kitchen. Discarded.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Prepared/cooked foods in the walk in cooler were not date marked. Items date marked correctly.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Debris build up on the blade of the table mounted can opener. Cleaned.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Food storage - preventing contamination from the premises
Observation: Boxes of pop syrup stored on the floor by the soda fountain machine. Pies stored uncovered in the walk in cooler. Corrected. Deli turkey and ham stored in the walk in cooler uncovered. Corrected.
- Using a handwashing sink- operation and maintenance
Observation: Hand washing sinks in front and the back of house used as dump sinks. Cleaned.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw shell eggs stored above bags of cabbage in the walk in cooler. Corrected.
- Plumbing system maintained in good repair
Observation: water does not completely shut off at the hand sink by the ice machine after the faucets are turned off.
- Posting inspection reports
Observation: Current inspection report not posted.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Outsides of steam wells need to be cleaned. Inside of Continental reach in cooler needs to be cleaned. Outsides and sides of the fryer need to be cleaned. Counter and areas below the flat top grill need to be cleaned.
- Sanitization of food contact surfaces - before use and after cleaning
Observation: No quat sanitizer mixed up at time of inspection. A new batch was mixed up at the correct concentration of 200-300 ppm.
|
06/02/2014 | Routine |
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
|
10/31/2013 | Routine |
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observed hand washing sink at server station did not have hot water. Person in charge stated hot water was turned off to prevent faucet from leaking. Corrected at time of inspection.
- Using a handwashing sink- operation and maintenance
Observed hand sink at server station did not have paper towels. Observed cook line hand sink did not have paper towels and had white cloths used to clean grill in the hand sink. Observed hand sink at cook line was blocked by cart of bread.
- Linens- cleaning and storage
Observed push button scoop handle in contact with mash potatoes at the steam table. Observed meat slicer had dry brown residue build up behind the blade of slicer. Observed plates next to steam table with food splatter residue. Observed silverware at server station stored upright and server touch the tops of silverware when reaching for utensil.
- Hand drying provided
Observed hand sink at server station did not have paper towels. Observed cook line hand sink did not have paper towels and had white cloths used to clean grill in the hand sink. Observed hand sink at cook line was blocked by cart of bread.
- Roasts held at a temperature of 130°F or above
Observed soup hot holding between 118-120*F on this day. Person in charge removed soup to be reheated in the steam table to 165*F. Corrected at time of inspection.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observed one raw pork loin stored above apples in the walk-in cooler. Person in charge rearranged unit on this day. Corrected at time of inspection.
- equipment food contact surfaces and utensils clean to sight and touch.
Observed exterior and interior of open top refrigeration unit had residue build up. Observed interior of microwave had residue build up. Observed exterior of fryers and flat top grill with residue/grease build up. Observed deep freezer next to fryers had ice build up and the seal of the freezer door was becoming detached from unit. Observed ice build-up in the interior of the refrigeration unit across from grill at cookline. --Observed push button scoop handle in contact with mash potatoes at the steam table. Observed meat slicer had dry brown residue build up behind the blade of slicer. Observed plates next to steam table with food splatter residue. Observed silverware at server station stored upright and server touch the tops of silverware when reaching for utensil.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observed ventilation filters with residue build-up.
- Food storage - preventing contamination from the premises
Observed bag of potatoes stored on the ground in kitchen. Observed single use cups in cardboard box on the ground. Observed sour crout and bacon stored uncovered in the cookline refrigeration unit. Observed uncovered food product in the walk-in cooler such as bowls of ingredients, pies, and container of batter. Observed pork tenderloins stored in contact with white cloths in walk-in cooler.
- 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
- In-use utensils, between-use storage
Observed push button scoop handle in contact with mash potatoes at the steam table. Observed meat slicer had dry brown residue build up behind the blade of slicer. Observed plates next to steam table with food splatter residue. Observed silverware at server station stored upright and server touch the tops of silverware when reaching for utensil.
- Refuse, recyclables, and returnables
materials, design, construction, and installation
|
10/23/2013 | Routine |
- Food storage - preventing contamination from the premises
Observed food product in the freezers stored uncovered such as tendorloin.
- Test kit provided and used to measure sanitizing solution concentration
Observed no quat sanitizer test strips to test the concentration of the sanitizer at the three compartment sink.
- Refuse, recyclables, and returnables
materials, design, construction, and installation
|
05/28/2013 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observed pulled pork in the walk in cooler. Person in Charge stated pork was made the day prior to inspection and did not have a date mark. Corrected at time of inspection.
- Refuse, recyclables, and returnables
materials, design, construction, and installation
- Duties of PIC
Observed food employee was not aware of the proper cooking temperatures for raw hamburgers.
- Food storage - preventing contamination from the premises
Observed food product in the freezers stored uncovered such as tenderloin and chicken strips. Observed boxes of single-use cups stored on the ground next to the waitress station hand sink. Observed ice cream machine top was not covered. Observed food product stored on the ground of the walk in cooler such as open batter conainter for tenderloins and box of raw pork.
- Equipment and utensils are adequately rinsed after washing
Observed three comparment sink was set up as washing with detergent and sanitizer in the next compartment. Observed establishment did not have rinsing compartrment to remove the detergent.
- Plumbing system repaired according to law
Observed culinary sink at the back kitchen corner next to the three compartment sink had standing water and was not draining.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observed drip pan located at the ventilation hood had spilled its contents on the floor next to the griddle.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observed raw hamburger paties stored above shredded cheese at the cookline undercounter reach in refreigeration unit across from griddle. Corrected at time of inspection.
- Using a handwashing sink- operation and maintenance
Observed hand sink at the cook line was not accessible and blocked by hamburger buns.
- Roasts held at a temperature of 130°F or above
Observed cut tomatoes at a temperature between 45-46*F on this day. Observed cheese at the make top table refrigeration unit under counter reach in at 44*F on this day. Observed unit had ice build up under counter of the reach in.
- Test kit provided and used to measure sanitizing solution concentration
Observed no quat sanitizer test strips to test the concentration of the sanitizer at the three comparment sink.
- Single -service and single-use articles may not be reused
Observed establishment was reusing the single service use plastic lids. Person in charge voluntarily discarded the lids on this day. Corrected at time of inspection.
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05/16/2013 | Routine |
- Shellstock, maintaining identification
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
- 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
|
04/08/2013 | Routine |
Restaurant representatives - add corrected or new information about Joensy's Restaurant, 2563 N Dodge St, Iowa City, IA 52245 »