| No violation noted during this evaluation. | 09/01/2015 | Physical Recheck |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Ceiling of ice machine has visible build up.
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08/11/2015 | Physical Recheck |
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Certified food protection manager not on staff. General manager has been signed up to go and the fee for class has been paid.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Build up in ice machine on ceiling of inside compartment. Build up on blade of can opener. Can opener taken to dish machine to clean.
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07/29/2015 | Physical Recheck |
- In-use utensils, between-use storage
Observation: Between use knife stored on wire rack with observed debris on knife. Salad tongs stored in salad container. Employee moved knife to warewashing. Employee removed tongs from salad.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Build-up in ice machine. Can opener had excessive debris. Employee cleaned ice machine and can opener.
- Handwashing signage
Observation: No handwashing sign posted in kitchen, bar area, or warewashing.
- Disclosure of menu items offered or served raw or undercooked
Observation: Menu does not disclose which items can be prepared raw or undercooked.
- Food storage containers identified with common name of food
Observation: Artichoke hearts stored in reused mayonaise container without label. Person In Charge moved food to another labeled container.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No Certified Food Protection Manager.
- Air drying of equipment and utensils
Observation: Cups stacked before completely air dried. Person In Charge moved items to warewashing.
- Established procedures for responding to vomiting and diarrheal events
Observation: No established procedures for responding to vomiting and diarrheal events.
- 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 thermometers in pizza prep cooler or in kitchen prep cooler.
- Plumbing system maintained in good repair
Observation: Main kitchen handwashing sink hot water faucet is not functioning.
- Sanitizers
Observation: Scented bleach used for sanitizing food prep surfaces. Person In Charge purchased unscented bleach and made new sanitizer buckets.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw beef steak stored above ready to eat food in walk-in cooler. Employee moved raw beef steak to another location in cooler.
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation: No employee health reporting agreement records available at time of inspection.
- Using a handwashing sink- operation and maintenance
Observation: Can used for filling cooking pots stored in handwashing sink. Employee moved can to another location. Discussed with staff that all
- Employee medicine - labeling and storage
Observation: Cough medicine stored in kitchen. Person In Charge moved to employee storage area.
- Sanitization of food contact surfaces - before use and after cleaning
Observation: No sanitizer set-up in kitchen before food preparation. Person In Charge made new bucket of sanitizer (bleach water).
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07/14/2015 | Regular |
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Bag of shrimp hanging from faucet in standing water at three compartment sink. Corrected while on-site.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw shrimp stored above dill pickles and garlic. Corrected on-site.
- 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: Cooked noodles out at 65 degrees F on counter. Corrected while on-site.
- Separation from food, equipment, utensils, linens, and single service
Observation: WD40 stored with pan lids and saran wrap. Corrected while on-site.
- Where to wash
Observation: Employee observed washing hands in 3 compartment sink. Manager talked to him while on-site.
- Eating, drinking, or using tobacco
Observation: Open drinks observed in kitchen. Corrected while on-site.
- Food employees hair is effectively restrained
Observation: Food handler observed in kitchen with no hair restraint.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wet wiping cloths on counter. Corrected while on-site.
- Hand and arm jewelry prohibition
Observation: Food handler observed with plastic band on wrist. Corrected while on-site.
- Air drying of equipment and utensils
Observation: Cups and pans stacked before completely air dry. Corrected while on-site.
- In-use utensils, between-use storage
Observation: Utensils stored in standing water at hot hold unit. Corrected while on-site.
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03/28/2014 | Routine |
| No violation noted during this evaluation. | 12/31/2013 | Pre Opening |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- 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
- Preventing contamination when tasting
- Shellstock, maintaining identification
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11/22/2013 | Routine |
Restaurant representatives - add corrected or new information about Zio Johno's, 780 Community Dr Ste 1 North Liberty, Ia 52317, , IA »