Wig & Pen Pizza Pub, 1220 Hwy 6 W, Iowa City, IA 52240 - inspection findings and violations

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Business Info

Name: WIG & PEN PIZZA PUB
Address: 1220 Hwy 6 W, Iowa City, IA 52240
Phone: 319-354-2767
Total inspections: 6
Last inspection: 04/03/2015
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Inspection findings

Inspection date

Type
No violation noted during this evaluation. 04/03/2015Follow Up LOC
  • In-use utensils, between-use storage
    Observation:Knives stored in sanitizer buckets between uses. Employee removed knives.
  • Eating, drinking, or using tobacco
    Observation: Employee drinks with no tight fitting lids stored in the kitchen. Discarded by employee.
  • equipment food contact surfaces and utensils clean to sight and touch.
    Observation: Debris build up on the blade of the tabled mounted can opener blade. Debris build up on the blade of the large kitchen slicer. Employee stated the slicer was not used today. Both items were cleaned and sanitized by kitchen staff.
  • Sanitization methods - hot water, chemical
    Observation: Low temp chemical dish machine tested low, 0 ppm. Sanitizer line was disconnected from solution. Employee reconnected the line and the machine tested correctly.
  • Disclosure of menu items offered or served raw or undercooked
    Observation: No disclosure present on the menu to inform customers food items are served undercooked or cooked to order.
 03/24/2015Regular
No violation noted during this evaluation. 06/19/2014Other
  • Handwashing signage
    Observation: No hand washing reminder sign at bar sink.
  • Bare hand contact with ready to eat foods
    Observation: Employee preparing customers orders was handling ready to eat food items with bare hands. Discussed with employee.
  • 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 containers of shredded cheese inside walk in cooler. Corrected by employee.
 04/08/2014Routine
  • Clean condition-hands and arms
  • Fruits and vegetables that are cooked to hot holding are cooked to 135°F
  • Eating, drinking, or using tobacco
  • 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
  • Shellstock, maintaining identification
 04/26/2013Routine
  • Shellstock, maintaining identification
  • Clean condition-hands and arms
  • 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
  • Eating, drinking, or using tobacco
 02/28/2013Routine

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