- Cleanability of floors, walls, and ceilings
Observation:Stalls in WRR by bar using curtains as closure to stalls, not a smooth, cleanable surface, consider using lock on door and leaving stalls open.
- Disclosure of menu items offered or served raw or undercooked
Observation:Does not have the items asterisked that can be undercooked, ie burgers or steaks, and leading to wordage, such as may be cooked to order, or may contain raw or undercooked ingredients. Does have the reminder statement correctly on the menu. Given FDA handout on wordage.
- Sanitization methods - hot water, chemical
Observation:Sanitizer too strong, at 200 ppm chlorine in bar sink, must be diluted to 50-100 ppm, remaking now.
- Capacity, availability, and pressure of hot and cold water
Observation:Women's RR sink in upper level has very little hot or cold water pressure for handwashing, repair.
- In-use utensils, between-use storage
Observation:Using metal shaker tumbler as scoop in bar, must use a scoop with a handle and keep inverted out of product.
- 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:1)Salad prep cooler near bar entrance is holding cheese and tomato at 44 degrees F, must not use this unit until can hold 41 degrees or less. PHF discarded. 2)Cooked chicken at 45 degrees in cold hold ice bath, moved to cooler now, less than 4 hours out of temp. 3)Pull out drawers under cook unit is holding steak at 67 degrees, drawer does not stay closed and gasket drooping, unit not cooling well, discarded all 3 meat items now, must not use this unit unit can hold 41 degrees or less. 4)Salsa in cold bath at 44 degrees F now, will discard remainder, encourage use of metal to help transfer coldness to any product being cooled.
- When to wash
Observation:Observed staff moving from prepping soiled items to clean items without washing hands. 2)Observed wait staff putting on and removing gloves without washing hands first. Discuss with all staff handwashing.
- Storage and maintenance of wet and dry wiping cloths
Observation:Wiping cloth not in sanitizer solution along cook line, return to sanitizer solution now.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:1)Ice machine has some buildup on chute edge, wash, rinse, and sanitize bin. 2)Meat slicer has some dried food particles in under carriage area. 3)Clean ceiling of microwave, soiled. 4)Clean can opener. 5)Ice scoop holder soiled in bar, clean and sanitize.
- Established procedures for responding to vomiting and diarrheal events
Observation:Does not have procedure yet for cleanup of V&D events, given additional examples for reference.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation:Has eggs on top shelf above other ready to eat foods, moved to lower shelf with other animal protein items.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:1)Shelving rack underneath microwave in Italian area heavily soiled , clean. 2)Clean working containers for rice and beans, soiled. 3)Gaskets in coolers need to be cleaned more frequently, food particles.
- Posting inspection reports
Observation:Does not have most recent inspection posted, must post this one within public view.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: 1)Gallon of milk needed date marked for opening yesterday, corrected. 2)Has items that were frozen and not remarked when unthawed for usage, must date mark thawed date and use within 7 days or less, depending on length of time before frozen, reflect this on tags.
- Equipment location, installation, repair, and adjustment
Observation:1)Three coolers have torn gaskets that need replace, salad prep cooler right side door, pullout lower drawer under grill line, and end Italian cooler. 2)Hobart dough mixer machine has significantly cracked lid and needs replacing, has one on order to be fabricated to fit.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:Need to provide a CFPM trained staff person within next 3 months, owner has attended but certificate not available for recording.
- Miscellaneous sources of contamination
Observation:Cover frozen fried ice cream in reach in freezer.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation:Has several food items that are in excess of 7 days since prepped or open for usage, must discard after 7 days, ie pepperoni, Italian Mac, mushroom stuffing, burechetta.
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03/18/2015 | Regular |
- When to wash
Observation:Observed dishmachine staff moving from soiled dishes to clean items without washing hands first.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Wall soiled behind stove in Italian area, clean.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation:Spray sanitizer too weak in spray bottle, remade and now at 200 ppm, check daily to ensure at proper concentration.
- Storage and maintenance of wet and dry wiping cloths
Observation:Has some wet wiping cloths not in sanitizer solution, all need to be stored in sanitizer solution when wet.
- Self-draining equipment including
sinks, drainboards, and equipment compartments
- Air drying of equipment and utensils
Observation:Has some pans stacked inverted that still have water on interior surface, must allow to fully air dry before stack for storage.
- Where to wash
Observation:Observed rinsing hands with sprayer hose instead of using handsink, must use soap and paper towels for handwashing.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation:Container of tartar sauce made on site is past the 7 days, as dated, discarded today.
- Material characteristics of non-food contact surfaces
Observation:1)End of new bartop has bare wood that needs to be covered, and seal the underside with at least two coats of light colored paint or varnish to make smooth, cleanable and nonabsorbent. 2) Has replacement laminate yet to install in wait station area by soda machine.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:1)Meat slicer has some food particles on undercarriage of blade area, clean. 2)Ice chute has some build up on edge, clean. 3)Blade for food blender dried food particles, clean. 4) Microwave has some buildup on ceiling and interior tray cracked, clean and replace tray. 5)Cooler #2 has torn gasket and worn white surface starting to rust in base of unit, make necessary repairs.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:1)Exterior of working container for spices in Italian area are soiled, clean 2) Container holding multiple lids for pans, under prep table is soiled, clean.
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03/10/2014 | Routine |
- Use of lead, copper, and galvanized metal as a food contact surface
1) Ice machine has buildup on chute edge and by screws, must empty bin, wash, rinse, sanitize, and let air dry before refill unit, must do monthly or more frequently if buildup persists. 2) Cooler #2 has rusting edges to interior racks, the finish on floor of unit is peeling off, and the gaskets are torn, repair to have smooth, cleanable surfaces. 3) Pizza oven has cracked stones, replace to have smooth, cleanable surfaces. 4) Open can of pineapple in cooler, must transfer into a nongalvanized container ie plastic, discarded today. 5) One fryer basket in poor condition for cleaning, discarded today. 6) Has cracked bowl of weighing scales taped, discarded, will replace bowl. 7) Has single use food containers and case of take out boxes on floor in dry storage area, all must be stored at least 6 inches off floor. 8) Storing marg mixed liquor in narrow mouthed bottles, must use wide mouthed bottles for this purpose or use three compartment sink for cleaning the bottles between uses.
- Cleanability of floors, walls, and ceilings
1) Has removed one ceiling tile over dry storage can area, replace. 2) Has cracked/missing floor tiles in the front of the walk in cooler, and some in wait station area, repair. 3) Two sets of lights not shielded in dry storage area for soda boxes, install cover or tube and endcaps if lights are not shatter resistant style. 4) Seal the new half door into the bar area and the new divider wall in women's RR, at least two coats of light colored paint or varnsih to make smooth, cleanable, and nonabsorbent surfaces.
- Material characteristics of non-food contact surfaces
1) Wiping cloths not maintained in sanitizer between use, return to sanitizer bucket now. 2) Hobart mixer soiled, clean more thoroughly, 3) Can rack soiled with food particles, clean. 4) Yellow cupboard area soiled with food particles clean. 5) Bean working container exterior soiled clean, has cracked lid that needs replaced as well to make container cleanable. 6) Seal missing laminate area of countertop at wait station to make smooth, cleanable surface, suggest two coats light colored paint or varnish.
- Food storage containers identified with common name of food
Has several squeeze bottles of food that are not labeled with common name, must identify contents with a label, ie oil, water, butter, wine. Labeling now.
- 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
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
1) Has dressing made on site that is past the 7 days date marked, must use in 7 days or discard remainder, discarded today. 2) Has two dented cans on lid or side seam of tomato product, both removed from usage today. Corrected on site.
- Roasts held at a temperature of 130°F or above
Salad cooler number 8 holding cut tomatoes at 45 degrees, unit turned down and service here. Has two other coolers on the line that are currently being serviced as well. May not hold temp controlled foods in these coolers until able to maintain 41 degrees or less consistently. Does keep temp logs on foods, monitor closely even after repairs complete. --Refried beans at 126 degrees, will reheat to 165 and move to a different hot hold unit, has had this unit serviced recently, monitor it closely to ensure is able to hold product at 135 degrees or higher. Corrected on site.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Wiping cloths not maintained in sanitizer between use, return to sanitizer bucket now. 2) Hobart mixer soiled, clean more thoroughly, 3) Can rack soiled with food particles, clean. 4) Yellow cupboard area soiled with food particles clean. 5) Bean working container exterior soiled clean, has cracked lid that needs replaced as well to make container cleanable. 6) Seal missing laminate area of countertop at wait station to make smooth, cleanable surface, suggest two coats light colored paint or varnish. --1) Ice machine has buildup on chute edge and by screws, must empty bin, wash, rinse, sanitize, and let air dry before refill unit, must do monthly or more frequently if buildup persists. 2) Cooler #2 has rusting edges to interior racks, the finish on floor of unit is peeling off, and the gaskets are torn, repair to have smooth, cleanable surfaces. 3) Pizza oven has cracked stones, replace to have smooth, cleanable surfaces. 4) Open can of pineapple in cooler, must transfer into a nongalvanized container ie plastic, discarded today. 5) One fryer basket in poor condition for cleaning, discarded today. 6) Has cracked bowl of weighing scales taped, discarded, will replace bowl. 7) Has single use food containers and case of take out boxes on floor in dry storage area, all must be stored at least 6 inches off floor. 8) Storing marg mixed liquor in narrow mouthed bottles, must use wide mouthed bottles for this purpose or use three compartment sink for cleaning the bottles between uses.
- Linens- cleaning and storage
1) Ice machine has buildup on chute edge and by screws, must empty bin, wash, rinse, sanitize, and let air dry before refill unit, must do monthly or more frequently if buildup persists. 2) Cooler #2 has rusting edges to interior racks, the finish on floor of unit is peeling off, and the gaskets are torn, repair to have smooth, cleanable surfaces. 3) Pizza oven has cracked stones, replace to have smooth, cleanable surfaces. 4) Open can of pineapple in cooler, must transfer into a nongalvanized container ie plastic, discarded today. 5) One fryer basket in poor condition for cleaning, discarded today. 6) Has cracked bowl of weighing scales taped, discarded, will replace bowl. 7) Has single use food containers and case of take out boxes on floor in dry storage area, all must be stored at least 6 inches off floor. 8) Storing marg mixed liquor in narrow mouthed bottles, must use wide mouthed bottles for this purpose or use three compartment sink for cleaning the bottles between uses.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Dust portable fan in wait station area.
- Light bulbs, protective shielding
1) Has removed one ceiling tile over dry storage can area, replace. 2) Has cracked/missing floor tiles in the front of the walk in cooler, and some in wait station area, repair. 3) Two sets of lights not shielded in dry storage area for soda boxes, install cover or tube and endcaps if lights are not shatter resistant style. 4) Seal the new half door into the bar area and the new divider wall in women's RR, at least two coats of light colored paint or varnsih to make smooth, cleanable, and nonabsorbent surfaces.
- Posting of a valid license
Must post most recent inspection within public view.
- Air drying of equipment and utensils
Has plastic beverage glasses stacked with water droplets in interior, must allow to fully air dry before stacking.
- Food storage - preventing contamination from the premises
1) Thawing chicken at room temp in water, must do this under running water if being left at room temp, moved to walk in cooler now to continue to thaw, given handout on thawing methods. 2) Has crate of onions on floor in dry storage area, case of banana peppers on floor in walk in cooler, and a jar of olives on floor in bar area, all foods must be stored at least 6 inches off floor.
- Package integrity
1) Has dressing made on site that is past the 7 days date marked, must use in 7 days or discard remainder, discarded today. 2) Has two dented cans on lid or side seam of tomato product, both removed from usage today. Corrected on site.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Has unthawed chili recently and not labeled as to when the 7 days of usage is, just date made in June, must label with discard by date to include time before freezing and now to be a total of 7 days. Corrected on site.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
1) Clean floors esp under equipment, 2) clean walls of food splatters esp in walk in area. 3) Wet mop sitting in wringer area, drape over bucket to aid air drying.
- Storage and maintenance of wet and dry wiping cloths
1) Wiping cloths not maintained in sanitizer between use, return to sanitizer bucket now. 2) Hobart mixer soiled, clean more thoroughly, 3) Can rack soiled with food particles, clean. 4) Yellow cupboard area soiled with food particles clean. 5) Bean working container exterior soiled clean, has cracked lid that needs replaced as well to make container cleanable. 6) Seal missing laminate area of countertop at wait station to make smooth, cleanable surface, suggest two coats light colored paint or varnish.
- Frozen PHF/TCS foods are properly slacked and thawed
1) Thawing chicken at room temp in water, must do this under running water if being left at room temp, moved to walk in cooler now to continue to thaw, given handout on thawing methods. 2) Has crate of onions on floor in dry storage area, case of banana peppers on floor in walk in cooler, and a jar of olives on floor in bar area, all foods must be stored at least 6 inches off floor.
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08/14/2013 | Routine |
Restaurant representatives - add corrected or new information about Papa Juan's, 5505 Center Point Ne Rd, Cedar Rapids, IA 52402 »