| No violation noted during this evaluation. | 02/04/2016 | Physical Recheck |
- Material characteristics of non-food contact surfaces
Observation: All shelving in kitchen area is chipping and peeling paint.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Two containers of milk found in bar reach in cooler not date marked.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No certified food protection manager employed by facility.
- Sanitization methods - hot water, chemical
Observation: Sanitizer concentration of dish machine was measured too low.
- Outer openings are protected
Observation: Back door of kitchen has light showing through along bottom sides and top of door.
|
02/03/2016 | Physical Recheck |
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No certified food protection manager employed by facility.
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Observation: Chicken cooked at 9am was sitting at room temperature at time of inspection (2pm). Chicken temped at 58*F. Chicken was voluntarily discarded by facility. Manager and staff were educated on proper cooling techniques.
- Bare hand contact with ready to eat foods
Observation: Observed staff preparing sandwiches and chopping lettuce for salads with bare hands. Informed staff member of proper glove usage. Food items touched with bare hands were voluntarily discarded by facility.
- Package integrity
Observation: Several cans of sauce were found dented in dry storage area of basement. Cans were pulled from service at time of inspection.
- Food storage - preventing contamination from the premises
Observation: Box of pepperoni stored on floor in walk in freezer. Box was moved to shelf during inspection.
- Hand drying provided
Observation: No hand drying provided at handwashing sink near dish machine. Paper towel dispenser was not operable.
- Outer openings are protected
Observation: Back door of kitchen has light showing through along bottom sides and top of door.
- Handwashing cleanser, availability
Observation: No hand soap provided at handwashing sink near dish machine.
- 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: No thermometer present in pasta kitchen line cooler.
- Material characteristics of non-food contact surfaces
Observation: 1) All shelving in kitchen area is chipping and peeling paint. 2) Facility is reusing cardboard boxes for storage of packaged food.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Sanitizer concentration of dish machine was measured too low.
- When to wash
Observation: Observed staff rinsing dishes at 3 compartment sink and then donning gloves for food prep. Discussed with staff and manager.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Container of milk found in bar reach in cooler dated 1/6. Milk was voluntarily discarded at time of inspection.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw chicken being stored above produce in walk in cooler in basement. Raw chicken was moved to lowest shelf during inspection. Raw hamburger being stored above sauces in reach in cooler on cook line. Raw hamburger was moved during inspection to lowest shelf.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Can opener in kitchen prep area was soiled with food residue.
- Food employees hair is effectively restrained
Observation: Food employees in kitchen did not have hair restraints.
|
01/21/2016 | Regular |
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Must have at least one employee that has supervisory and management responsibility and the authority to direct ad control food preparation and service is a certified food manager.
- Plumbing system repaired according to law
Observation: The faucet on the right side of three compartment sink has a leak. Fix. Must maintain all plumbing in good working order.
- Outer openings are protected
Observation: 1) Self-closing device on exit door was not working. Fix or replace. 2) Exit door in kitchen has light showing around outer edges. Must replace weater striping or door sweep to prevent entry pest.
- Food storage - preventing contamination from the premises
Observation: One shelving unit cross from walk-in cooler has lowest shelf. Adjust lower shelf to be at least 6" off the floor.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Didn't have QA test strips at the time of inspection. Must have test strips to check sanitizing solution concentration.
- Cleanability of floors, walls, and ceilings
Observation: 1)Observed bare wood stairs. Must seal the wooden surface to provide smooth, cleanable, and nonabsorbent flooring, such as clear epoxy. 2) Observed a piece of ceiling tile is damaged above ice machine. Replace as needed.
- Maintaining premises free of litter and unnecessary equipment
Observation: Storage in basement not organized. Must discard any equipment that is no longer in working order to make storage are more easily cleanable and less cluttered. Must remove all unnecessary items.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Blue wire rack is rusty in walk-in cooler. Replace or resurface.
- Refuse, recyclables, and returnables
materials, design, construction, and installation
- Equipment location, installation, repair, and adjustment
Observation: 1) Black microwave is damaged in kitchen. Replace. 2) The follwoing units have torn gaskets: a. Reach-in cooler at grill area b. Reach-in freezer at grill area c. Traulsen three door reach-in cooler in kitchen. Replace. All equipment must be maintained in good condition.
- Common name-working containers
Observation: All sanitizer buckets not labeled in bar and kitchen. Must label all working container with common name for easy identification.
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Observation: Vent is dusty in pizza prep cooler. Clean off dust to prevent contamination.
- In-use utensils, between-use storage
Observation: Bowl being used as scoop in cornmeal bucket. Must use utensil with handle stored outside of food and keep inverted to prevent contamination. Removed. Corrected at time of inspection.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: Visible buildup on can opener. Clean more frequently to prevent contamination.
|
05/20/2015 | Physical Recheck |
- Test kit provided and used to measure sanitizing solution concentration
Observation: Didn't have both QA and chlorine test strips at the time of inspection. Must have test strips to check sanitizing solution concentration.
- Toilet room
receptacle, enclosed, fixtures clean
- Cleanability of floors, walls, and ceilings
Observation: 1) Observed bare wood stairs. Must seal the wooden surface to provide smooth, cleanable, and nonabsorbent flooring, such as clear epoxy. 2) Oberved a piece of ceiling tile is damaged above ice machine. Replace as needed. 3) Recaulk the wall behind hand sink next to the dish machine.
- Established procedures for responding to vomiting and diarrheal events
Observation: Food establishment must have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment.
- Demonstration of Knowledge
Observation: The food employee unable to adequate demonstrate knowledge of cooling process as defined by code. Food must be cooled from 135*F to 70*F within 2 hours, and then from 70*F to 41*F or below within 4 hours.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: 1) Blue wire rack is rusty in walk-in cooler. 2) The racks in Maximum reach-in cooler is rusty. Replace or resurface. 3) Food debris buildup in the gap between food prep table and three compartment sink. Clean as needed. 4) Visible buildup inside of the floor sink at beverage stattion. Clean.
- Refuse, recyclables, and returnables
materials, design, construction, and installation
- Outer openings are protected
Observation: 1) Self-closing device on exit door was not working. Fix or replace. 2) Exit door in kitchen has light showing around outer edges. Must replace weater striping or door sweep to prevent entry pest.
- Maintaining premises free of litter and unnecessary equipment
Observation: Storage in basement not organized. Must discard any equipment that is not longer in working order to make storage are more easily cleanable and less cluttered. Must remove all unnecessary items.
- Food storage containers identified with common name of food
Observation: 1)Surgar bucket in kitchen not labeled. 2) Most salad dressing bottles in salad cooler not labeled. Containers holding food which could be mistaken for other foods must be identified with the common name of the food. Corrected at time of inspection.
- In-use utensils, between-use storage
Observation: 1)Plastic bowl being used as scoop in sugar bucket. Must use utensil with handle stored outside of food and keep inverted to prevent contamination. Removed. 2)The tong was used for salad in salad container in prep cooler, so that handle was touching food. Must keep tong in other container to prevent hands to food contamination. 3) A pitcher was stored on handwashing sink in bar. Removed. Corrected at time of inspection.
- 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) Maximum reach-in cooler was out of temperature. Cooler was temped 42.7*F to 44.6*F, and internal food temperature were 45.2*F to 49.7*F. Fix or replace. May not use cooler for potentially hazardous food until cooler can maintain at 41*F or below. Food stored in the cooler has been discarded. 2) A bucket of spaghetti was stored in room temperature on kitchen line table. Food was temped at 65*F. Discarded. Potentially hazardous food must be stored at 41*F or below. Corrected at time of inspection.
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Observation: Vent is dusty in pizza prep cooler. Clean off dust to prevent contamiantion.
- Plumbing system repaired according to law
Observation: Three compartment sink has a leak on right faucet. Fix. Must maintain all plumbing in good working order.
- Equipment location, installation, repair, and adjustment
Observation: 1) Panasonic microwave was not working in ktichen. Remove. 2) The following units have torn gaskets:a. Reach-in cooler at grill area b. Reach-in freezer at grill area c. traulsen three door reach-in cooler in kitchen. Replace. All equipment must be maintained in good condition.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: The following items not date marked: 1) A gallon milk and a gallon chocolate milk in reach-in in the bar cooler 2) A gallon milk in kitchen reach-in cooelr 3) a open bag ham in deli meat reach-in cooler in kitchen 4) Hard boiled eggs in pizza prep cooler. All potentially hazardous food must be date marked if not used within 24 hours after opened or preparation.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: The following food contact surfaces have food debris buildup and not clean to touch: 1)Can opener 2) White large sugar bucket 3) Meat slicer. Must clean more frequently to prevent contamiantion.
- Food storage - preventing contamination from the premises
Observation: 1)A box of food was stored on the floor in walk-in freezer. Food must be stored at least 6" off floor to prevent contamiantion and cleaning purposes. 2) One shelving unit cross from walk-in cooler has lowest shelf. Adjuest lower shelf to be at least 6" off the floor.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The following areas have become soilded and must be cleaned: 1) The inside of the microwaves in kitchen 2) The inside of the left Pepsi gun holder in bar 3)Inside of the reach-in cooler and reach-in freezer at griller area 4) The inside of the True reach-in cooler 5) The inside of the cabinet of Pepsi beverage station. Must clean more frequently to prevent contamination.
- Drying mops
Observation: Used mop was stored in mop sink. Must hang dry to prevent bacteria growth on wet mop. Use mop rack to properly air-dry or drape on bucket. Corrected at time of inspection.
- Smoke free air act
Observation: "No Smoking" sign not posted on the entrant door. Must has sign posted.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Must have at least one employee that has supervisory and management responsibility and the authority to direct ad control food preparation and service is a certified food manager.
- Miscellaneous sources of contamination
Observation: 1) Breads were stored on the rack without cover. 2) Several opened food item were left open and uncovered on the shelving , such as flour and cornmeal. Must have adequate methods to cover food when not in immediate use to prevent contamination. 3) Employee was packing silverware on the table which is next to the hand sink cross from salad prep cooler. Must install splash guard to prevent contamination.
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: Soup internal temperature was temped at 126*F to 131*F on hot holding equipment. Food employee reported that the soups were reheated to 145*F for hot holding. Food must be reheated to 165*F or above for hot holding. Food internal temperature must be at 135*F or above during hot holding. The facility only put a little bit water into the hot holding equipment to keep food hot. Must be filled with enough water to ensure food sourranded with hot water. Discarded. Corrected at time of inspection.
- Food temperature measuring devices are provided and readily accessible
Observation: Didn't have food thermometer in four drawer reach-in cooler on kitchen line. Must provide thermometer in each cooler unit to ensure adequate temp is maintained.
- Sanitization methods - hot water, chemical
Observation: 1) Didn't have sanitizer made up in kitchen at the time of inspection. Must have sanitizer made during all business hours to prevent buildup of bectera and spread of disease. 2) Unable to detect QA in sanitizer spray bottle in bar. Sanitizer dispenser was not working. Fixed at the time of inspection.
- When to wash
Observation: Food employee didn't wash hands before putting on gloves. Dirty hands may contaminate gloves if not washed. Corrected at time of inspection.
- Use of cast iron, wood, or nonstick coatings as a food contact surface
Observation: Bottom shelving on both butcher block tables have paint chipping away. Must repaint with light color at least two coats to previde smooth and easily cleanable surface.
- Common name-working containers
Observation: Observed several chemical spray bottles not labeled in both bar and kitchen. Must label all working container with common name for easy identification.
- Separation from food, equipment, utensils, linens, and single service
Observation: 1)Many plastic lids which are used for covering food were stored below chemical items on cart cross from three compartment sink. Removed. 2) A bottle of window cleaner was stored in the cabinet which is holding galssware in bar. Removed. Corrected at time of inspection. Chemical item must be store separated from food and food contact surface.
|
04/16/2015 | Regular |
| No violation noted during this evaluation. | 04/16/2015 | Non Illness Complaint |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Maximum cooler and freezer, 2 door True cooler under microwaves, salad cooler, and slicer have all been cleaned.
- Equipment location, installation, repair, and adjustment
Observation: Cardboard has been removed from the coolers and the towel has been removed from around the shrimp.
|
09/03/2014 | Physical Recheck |
| No violation noted during this evaluation. | 08/28/2014 | Physical Recheck |
- 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: Salad cooler was temped @ 46*F. All food was removed from the cooler (put in @ 11am) and moved to another one. Cooler must be able to maintain 41*F or below. Unit must be serviced or replaced. MAY NOT USE THE COOLER UNTIL IT CAN BE SERVICED AND WILL MAINTAIN 41*F OR BELOW.
- Equipment location, installation, repair, and adjustment
Observation: The following pieces of equipment are broken and in disrepair: maximum cooler door handle, maximum freezer door handle, Traulsen 3 door cooler gaskets (left and right), and the Maximum freezer door gasket. Must repair or replace to prevent contamination.
- Light bulbs, protective shielding
Observation: Dry storage lights do not have a shield or shatter resistant bulbs. Must provide either to prevent contamination.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The following areas have become soiled and must be cleaned: Maximum cooler, maximum freezer, 2 door True cooler under microwaves, inside of True pullout cooler on line, salad cooler, slicer, ice machine. Must clean all areas as much as necessary.
- Food temperature measuring devices are provided and readily accessible
Observation: 2 door True cooler under microwaves and the bar cooler (bottles) both need a thermometer inside.
- Using a handwashing sink- operation and maintenance
Observation: Observed dishes in bar hand sink and dish machine hand sink. May not use hand sinks for storage of dishes to prevent contamination.
- Multiuse food contact surfaces are cleanable
Observation: Observed two burned spatula's on line. Both were discarded at time of inspection. Must discard any utensil that is not in good working order. Also observed shrimp wrapped in cloth towels in True pullout cooler. May not use cloth towels to absorb moisture anywhere in the kitchen.
- Air drying of equipment and utensils
Observation: Observed cups at the bar area that were still wet. Must allow all dishes to fully air dry before restocking to prevent buildup of bacteria.
- Material characteristics of non-food contact surfaces
Observation: Observed several cardboard boxes used to hold food items. May not reuse cardboard boxes for any other purpose than original product.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The following areas have become soiled and must be cleaned: all cabinets, all shelves, behind and under all equipment, bulk containers, dish area (floors and walls), walk in cooler floor, walk in freezer floor. Must clean all areas as much as necessary.
- Plumbing system maintained in good repair
Observation: Mens right toilet has a leak. Must keep all plumbing in good working order to prevent buildup of bacteria. Also atmospheric vacuum breaker on mop sink has a leak. Must repair or replace for proper backflow prevention.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Observed several items that were held past shelf life (noodles, soup, sauces, lasagna, etc.). All items were discarded at time of inspection. May not hold any ready to eat food for longer than 7 days in cooler.
- Posting inspection reports
Observation: Most recent inspection report was not posted. Inspection posted was from 2012. Must post the most recent inspection in area where public has easy access.
- Food is properly labeled
Observation: Pre-packaged pies that are wrapped in house are not properly labeled. Pies are sold for consumption on and off premises so they must be labeled with at least the following items: common name of product, list of ingredients in predominance by weight, net contents, common allergens contained, name and place of business.
- Demonstration of Knowledge
Observation: Most of the violations from the previous inspections have not been corrected and are recurring. Must have more training to inform staff of duties and responsibilities.
- Bare hand contact with ready to eat foods
Observation: Observed employees touching ready to eat food with bare hands. May not touch any ready to eat food with bare hands to prevent spread of illness.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Observed several items that were not date marked: milk, cooked noodles, lunch meat, cooked meat, sauces, etc. Must date mark all ready to eat food with date opened/prepared and then discard within 7 days.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Dish machine did not have sanitizer in water at time of inspection. Machine must be able to maintain 50-100ppm for final rinse cycle and proper sanitation. MAY NOT USE MACHINE UNTIL UNIT HAS BEEN SERVICED AND APPROVED FOR USE BY THE HEALTH DEPT. MUST CALL WHEN REPAIR HAS COMPLETED.
- Storage of clean linens, single-service, and single use articles
Observation: Pizza boxes were observed stored on the floor of the dry storage. Must store all food and food items at least 6 inches off the floor to prevent contamination.
- Food employees hair is effectively restrained
Observation: Observed employee preparing food without hair restraint. All employee preparing food must wear a hair restraint.
- Cleaning procedure
Observation: Observed several employees washing hands with only water. Must use hand soap when washing hands to prevent spread of illness.
- Hand drying provided
Observation: Disposable method of hand drying was not available at the bar hand sink and the hand sink by the dish machine. Must have a disposable method of hand drying available at all times.
|
08/26/2014 | Routine |
- Food storage - preventing contamination from the premises
1) Observed food on the floor in the walk in cooler and freezer. Must store all food items at least 6 inches off the floor to prevent contamination. 2) Observed several items in the kitchen that were not covered (sauces, meatballs, croutons, bread, etc.). Must cover all food items when not in immediate use to prevent buildup of bacteria and contamination.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Observed cardboard being reused to hold items in freezer. May not reuse cardboard for any other purpose than storage of original products. 2) Observed towels used to absorb moisture in 2 door prep cooler on line and in shrimp. May not use towels to absorb moisture to prevent buildup of bacteria and contamination. 3) White storage shelves in kitchen are starting to peel and show signs of wear and tear. Must repaint shelves to prevent contamination and provide a smooth, easily cleanable, and nonabsorbent surface. 4) The following areas have become soiled and must be cleaned: walk in freezer and cooler floor, 6 and 10 burner stoves, underside of mixer, behind sinks, and metal push cart. Must keep all areas clean to prevent buildup of bacteria and contamination. --1) Observed pizza paddles stored on top of oven. Must store paddles on a cleanable surface to prevent buildup of bacteria and contamination. 2) Maximum Freezer and Traulsen (left and right) cooler both have torn door gaskets. Must replace gaskets to ensure adequate temp is maintained. 3) The following areas have become soiled and must be cleaned: insides of maximum freezer and cooler, inside 2 door prep cooler on line (True), inside pizza prep cooler (True 2 door) including fan. Must keep all areas clean to prevent buildup of bacteria and contamination. 4) Observed single service items on the floor in basement dry storage. Must store all food items at least 6 inches off the floor to prevnet contamination.
- Maintaining premises free of litter and unnecessary equipment
Separate room in basement dry storage has several items that appear unnecessary to the operation of the facility. If no longer needed then the items must be removed from the premises to prevent harborage of pests.
- Plumbing system repaired according to law
The following areas are either leaking or broken: womens RR handsink, right side of prep sink (underside), 4 hole sink pvc, middle left plunger on 4 hole sink. Must keep all plumbing in good working order to prevent buildup of bacteria and contamination.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observed some items that were not date marked at time of inspection (sauces, cooked meat, deli meat, etc.). Must date mark all ready to eat food with date opened/prepared and then discard within 7 days unless entire contents will be used within 24 hours.
- Linens- cleaning and storage
1) Observed pizza paddles stored on top of oven. Must store paddles on a cleanable surface to prevent buildup of bacteria and contamination. 2) Maximum Freezer and Traulsen (left and right) cooler both have torn door gaskets. Must replace gaskets to ensure adequate temp is maintained. 3) The following areas have become soiled and must be cleaned: insides of maximum freezer and cooler, inside 2 door prep cooler on line (True), inside pizza prep cooler (True 2 door) including fan. Must keep all areas clean to prevent buildup of bacteria and contamination. 4) Observed single service items on the floor in basement dry storage. Must store all food items at least 6 inches off the floor to prevnet contamination.
- Handwashing signage
Handwashing sign was not posted @ bar handsink. Must post a sign informing employees when to wash hands at all handsinks used by food service employees.
- Laundry facilities
requirement, location, and use
- Light bulbs, protective shielding
Lights in dry storage area are not covered or shatter resistant. Must provide a cover or shatter resistant bulbs to prevent contamination.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observed several items that were past hold time (sauces, noodles, soup). All food was discarded at time of inspection. May not sell any food that is past use date (7 days) after is has been opened/prepared.
- Miscellaneous sources of contamination
1) Observed food on the floor in the walk in cooler and freezer. Must store all food items at least 6 inches off the floor to prevent contamination. 2) Observed several items in the kitchen that were not covered (sauces, meatballs, croutons, bread, etc.). Must cover all food items when not in immediate use to prevent buildup of bacteria and contamination.
- Bare hand contact with ready to eat foods
Observed employee cutting lettuce with bare hands. Must not contact ready to eat food with bare hands to prevent spread of foodborne illness. Corrected at time of inspection.
- Material characteristics of non-food contact surfaces
1) Observed cardboard being reused to hold items in freezer. May not reuse cardboard for any other purpose than storage of original products. 2) Observed towels used to absorb moisture in 2 door prep cooler on line and in shrimp. May not use towels to absorb moisture to prevent buildup of bacteria and contamination. 3) White storage shelves in kitchen are starting to peel and show signs of wear and tear. Must repaint shelves to prevent contamination and provide a smooth, easily cleanable, and nonabsorbent surface. 4) The following areas have become soiled and must be cleaned: walk in freezer and cooler floor, 6 and 10 burner stoves, underside of mixer, behind sinks, and metal push cart. Must keep all areas clean to prevent buildup of bacteria and contamination.
- Food is properly labeled
Pies in to-go area are wrapped in house and not labeled properly. Must label all items that are re-packaged in house to provide ingredient info. At a minimum the label must contain the common name of the product, list of ingredients in predominance by weight, net contents, common allergens contained, name and place of business. May also have a booklet with all the ingredients for each item available upon request. In combination a sign must be posted that instructs customers where to get info.
- Food temperature measuring devices are provided and readily accessible
The following coolers do not have a thermometer inside: True 2 door, Traulsen 3 door, and Superior 2 door. All coolers that hold potentially hazardous food must have a thermometer inside.
- In-use utensils, between-use storage
1) Observed pizza paddles stored on top of oven. Must store paddles on a cleanable surface to prevent buildup of bacteria and contamination. 2) Maximum Freezer and Traulsen (left and right) cooler both have torn door gaskets. Must replace gaskets to ensure adequate temp is maintained. 3) The following areas have become soiled and must be cleaned: insides of maximum freezer and cooler, inside 2 door prep cooler on line (True), inside pizza prep cooler (True 2 door) including fan. Must keep all areas clean to prevent buildup of bacteria and contamination. 4) Observed single service items on the floor in basement dry storage. Must store all food items at least 6 inches off the floor to prevnet contamination.
- Roasts held at a temperature of 130°F or above
Marinara sauce was temped @ 125*F. Must hold all potentially hazardous food at 135*F or above to prevent buildup of bacteria. Temp was raised to proper holding temp. Recommend moving sauces to steam table to allow for easier hot holding.
- Handwashing cleanser, availability
No handsoap provided at the bar and dish machine handsinks. Must provide handsoap at all handsinks used by food service employees.
|
10/23/2013 | Routine |
Restaurant representatives - add corrected or new information about Zio Johno's Spaghetti House, 2925 Williams Sw Pkwy, Cedar Rapids, IA 52404 »