- 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.
- Sanitization methods - hot water, chemical
Observation: Sanitizer solution at the dish machine tested low, 0 ppm. Person in charge will have the machine serviced. Three compartment sink was set up to ware wash.
- Handwashing signage
Observation: No hand sign posted at the kitchen hand sink. Hand sign posted.
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06/01/2015 | Regular |
| No violation noted during this evaluation. | 05/19/2014 | Follow Up LOC |
- Food employees hair is effectively restrained
Observation: Employee working in the kitchen was not wearing a hair restraint. Corrected.
- Handwashing signage
Observation: Hand washing signs not posted at kitchen hand sinks. Corrected.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw pork sausage and chorizo stored above ready to eat foods in the retail cooler. Corrected.
- Sanitization methods - hot water, chemical
Observation: Chlorine sanitizing dish machine was testing low, below 50 ppm. Kitchen made a service call and will use three compartment sink until the unit is corrected.
- Light bulbs, protective shielding
Observation: No cover over lights in the downstairs dry food and single service products storage area.
- Storage of clean linens, single-service, and single use articles
Observation: Boxes of single service items stored in the floor in the basement.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Hood filters in the kitchen have build up and need to be cleaned.
- Service sink required
Observation: Mop service sink downstairs is not accessible. Currently items are stored in the basin. Mop sink needs to be available, plumbed to a drain, and have hot and cold water under pressure supplied with a mixing valve.
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05/13/2014 | Routine |
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
- 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
- Shellstock, maintaining identification
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11/22/2013 | Routine |
- Food storage - preventing contamination from the premises
Observed box of cheese stored in the back upstairs produce walk in cooler.Observed spices and bags of potatoes stored on the ground across from the self-service produce.Corrected at time of inspection.
- Roasts held at a temperature of 130°F or above
Observed sprouts at a temperature of 44*F. Person in charge removed sprouts to be stored in a different produce refrigeration unit. Corrected at time of inspection.
- Hand and arm jewelry prohibition
Observed food handler prepping in gluten free bakery was wearing a bracelet.
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05/17/2013 | Routine |
Restaurant representatives - add corrected or new information about John's Grocery, 401 E Market St, Iowa City, IA 52245 »