Tony's La Pizzeria, 407 Main St, Cedar Falls, IA 50613 - inspection findings and violations

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Business Info

Name: TONY'S LA PIZZERIA
Address: 407 Main St, Cedar Falls, IA 50613
Phone: 319-277-8669
Total inspections: 4
Last inspection: 12/10/2015
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Inspection findings

Inspection date

Type
  • 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:Two coolers are not holding foods at proper temps. Salad cooler anchovies 60+F, other items >50, lowest 45.7F. Sauce cooler-temping product at 50-54F. Do not use these products for customers. Take coolers out of service and do not use until they are fixed.
  • Cleaning frequency of food contact surfaces (PHF/TCS)
    Observation:More frequent cleaning is needed in the prep area. inside prep coolers, handles etc. soiled/build up noted. Lower level walk in cooler- mold growth noted within. large amount on condensor and fan cover, food boxes and container ginger container.
  • 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:many missing or inaccurate/broken thermometers....ensure all units have working thermometers.
  • Insect control devices are properly designed and installed
    Observation:Fresh mouse dropping noted. No verifiable pest control program in place.
  • Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
    Observation:Basement area needs to be thoroughly cleaned and organized. Get rid of excess debris.
  • Handwashing signage
    Observation:handwash signage is missing
  • Storage and maintenance of wet and dry wiping cloths
    Observation:Wiping cloths need to be stored in sanitizer solution between uses. several are sitting out on counters.
  • Food storage - preventing contamination from the premises
    Observation:Many food items located directly on the floor.
  • Light bulbs, protective shielding
    Observation: some lights are not properly shielded.
  • Prohibited storage areas for clean linens, single-service, and single-use articles
    Observation:single service items stored on floor in several areas.
 12/10/2015Regular
  • Demonstration of Knowledge
    Observation:Owner and chef unable to identify the Big 5 major foodborne illnesses as it pertains to requirements.
  • Storage and maintenance of wet and dry wiping cloths
    Observation:Wiping cloths are sitting out at room temp.
 10/20/2014Physical Recheck
  • Outer openings are protected
    Observation: Gap noted at outer openings.
  • Air drying of equipment and utensils
    Observation:Observed staff towel dry dishes.
  • Duties of PIC
    Observation: PICs must ensure that staff is properly trained and follows food safety requirements, including but not limited to cooling, air drying of wares, storage of foods etc..
  • Handwashing signage
    Observation: Signage needed in restrooms "employees must wash hands before returning to work"
  • Storage and maintenance of wet and dry wiping cloths
    Observation:wiping cloths noted on counter tops in prep area. store in solution between uses. Correct on site.
  • Foods are cooled using appropriate methods
    Observation: Two large deep plastic covered containers of soup were found in reach in cooler. Product is not being cooled properly. Reviewed cooling requirements and parameters. Staff moved product into shallow pans and moved to freezer.
  • Storage of clean equipment and utensils
    Observation: Bottom shelves that store clean wares need to be moved up at least 6inches. Ensure that they are protected from possible contamination.
  • Light bulbs, protective shielding
    Observation:Some lights are missing shields in some areas over food containers in lower level.
  • 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: Rec'd a phone call that foods were out of temp. At front prep cooler foods are out of temp, therefore this is founded. Sausage & beef (both raw and cooked) are 55-50F noted other foods that require (mushrooms >50) temperature control for safety are also out of temp. Foods that require temp control for safety were discarded at time of visit. Do not use this unit until proper temperatures can be ensured and maintained.
  • Heating, ventilating, and air conditioning systems design, installation, and cleaning
    Observation:ventilation does not appear to be working in restrooms.
 10/16/2014Regular
  • Fruits and vegetables that are cooked to hot holding are cooked to 135°F
 09/24/2013Routine

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Seen moldy hummus every time I ask for it
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