- Eating, drinking, or using tobacco
Observation: Employee beverage cup with ice cream with no lid in freezer.Food must employee must have covered cup container to prevent mouth to hand contamination.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Vents in coolers are dusty. Must be cleaned and free of dust to prevent contamination.
- Storage of clean equipment and utensils
Observation: Single use items stored less then 6" off the floor in pizza island. All single serving items must be stored at least 6" above to floor covered and inverted.
- Established procedures for responding to vomiting and diarrheal events
Observation: There is no current clean up procedure for vomiting and diarrhea (V&D). Must have procedure for cleaning and sanitizing in case of Norovirus or other gastrointestinal diseases.
- Miscellaneous sources of contamination
Observation: Tomato sauce in a storage container with no cover or lid on it. All food must be covered or protected when not in use.
- Plumbing system maintained in good repair
Observation: Center control valve on three compartment sink does not shut off water.All plumbing must be maintained in proper working order.
- Food storage containers identified with common name of food
Observation: There were food containers containing powder with no label on it. All food working containers must be labeled with the common name of the food to easily identify the food.
- In-use utensils, between-use storage
Observation: Bowl inside corn flour used as scoop. Must have utensils with the handle of scoop outside of the food to prevent contamination.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: One container of milk was not date marked in a pepsi reach i cooler.All potentially hazardous food must be date marked if not used in 24. hrs and discarded n 7 days.Discarded on site.
- Equipment openings, closures, and deflectors
Observation: Sneeze guard on salad bar is cracked and broken. Must be smooth, easily cleanable and non absorbent surface. Replace to prevent physical contamination in food.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: 1) Blue bucket with chlorine sanitizing solution was too weak. Must have proper concentration of sanitizer between 50-100 ppm.Use test strip to check proper concentration. 2) Sanitizer mixing valve is not working properly. Must be maintained to provide proper sanitizing of the equipment.
- Responsibility of food employees and conditional employees to report
Observation: There is no Employee Reporting Agreement available at the time of inspection. Must have a signed reporting agreement for all employees.
- Backflow protection
air gap, device standard, when required
- Handwashing signage
Observation: There is no employee washing sign in women restroom. Must have sign that all employee must have wash their hands prior returning to work.Provide the sign
- Physical facilities maintained in good repair
Observation: Several ceiling tiles cracked and broken. All physical facilities must be sealed , repaired in good shape to prevent entering the pest and contamination.
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05/12/2015 | Regular |
Restaurant representatives - add corrected or new information about Tomaso's Pizza & Bbq, 1061 N Center Point Rd, Hiawatha, IA 52233 »