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Piazza, The, University Of Northern Iowa, Cedar Falls, IA - Restaurant inspection findings and violations

 

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Restaurant: PIAZZA, THE
Type: Other food service establishment
Sub type: Full Service
Address: University Of Northern Iowa, Cedar Falls, IA 50614
Owner and phone: UNIVERSITY OF NORTHERN IOWA
(319)273-2333
Total inspections: 12
Last inspection: 10/19/2009

Inspection findings

Inspection Date

Type
No violation noted during this evaluation. 10/19/2009Mail-In
  • Food Temperature/Time Control
    • Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
      Fridge #6 &7 was out of temp eggs were 44deg using my digital stem thermometer. Unit therm said 41deg.
  • Plumbing/Water/Sewage
    • Handwashing facilities (Handwashing signs not posted 6-301.14, pg 173)
      hand sink in Cafe on the Way needs sign
  • Facility/Equipment Requirements
    • Thermometers provided/accurate (Thermometers: inaccurate 4-203.11 & 12, p 107, 4-502.11(B)(C), p 128)
      thermometer in fridges #3,4, & 5 is innaccurate. It showed 47deg and food inside was actually 38deg.
    • Food contact surfaces (Food contact surfaces not clean to sight or touch 4-601.11, p 129)
      several rubber spatulas were pitched today- should be disgarded when they become chipped, cracked or brittle. Pizza paddle was sitting on the floor on the side of the oven at Serranos. Plastic fork handles should be stored up in Cafe on the Way. All large bulk food bins in kitchen were pretty soiled and need to be washed, rinsed and sanitized.
    • Food contact surfaces (Utensils not maintained in good repair 4-502.11(A), p 128)
 10/16/2009Routine
  • Food Temperature/Time Control
    • Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
      Cooler #1 & 2 in the kitchen was 46deg-continue to monitor with thermometer on unit as well as a back up inside for accuracy. If unit cannot rebound within a reasonable time frame it may need adjusted or serviced.
  • Plumbing/Water/Sewage
    • Accessible/soap & towels provided (Handsink maintained/accessible/restricted use 5-205.11, pg 151)
      hand sink by dishwash machine in dishroom should never be blocked-This is the most important hand sink in the dishroom as dishwashers should be washing hands before handling clean dishes especially after handling dirty dishes.
  • Facility/Equipment Requirements
    • Food contact surfaces (Cleaning frequency/cross-contamination prevention 4-602.11, p 130)
      Can openers in kitchen should be cleaned after each use to prevent cross contamination.
 11/7/2008Routine
  • Warewashing
    • Manual washing/sanitizing (Clean solutions maintained for warewashing 4-501.18, p 125)
 10/23/2007Routine
No violation noted during this evaluation. 4/24/2007Routine
  • Warewashing
    • Mechanical washing/sanitizing (Hot water used as sanitizer: stationary rack 165° F, other units 180 F 4-501.112, p 126)
      temperature guage shows boosts exceeding 220°-should be 180°-212° or water turns to steam before sanitizing dishes.
 11/8/2006Routine
  • Plumbing/Water/Sewage
    • Plumbing: installed/maintained (Plumbing maintained in good repair 5-205.15, p 153)
      hand sink at stackables needs cold water repaired
  • Facility/Equipment Requirements
    • Food contact surfaces (Storage: equipment/utensils, single service & use items 4-903.11, p 141)
      clean pans should be dry before stacking. make sure handles all go same direction in drawer-plastic spatulas in kitchen. Serranos can opener should be cleaned after each use.
 6/27/2006Routine
  • Food Temperature/Time Control
    • Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
      cooler #6,7 not maintaining temps - unit may need adjusted or repaired. please report back within 10 days
  • Warewashing
    • Mechanical washing/sanitizing (Loading of soiled items in warewasher, so they clean & dry adequately 4-603.13, p 134)
      silverware should be placed loosly in baskets so each utensil is cleaned properly
  • Plumbing/Water/Sewage
    • Handwashing facilities (Hand sink hot water supply: 100° F, 15 sec, no cold water 5-202.12, pg 149)
      Stackables hand sink has no cold water & hand sink at back of dishroom the hot water should be at least 110°
  • Facility/Equipment Requirements
    • Food contact surfaces (Handling/dispensing of kitchenware & tableware 4-904.11, p 142)
      spoons in Bushels should have handles all up
 12/13/2005Routine
  • Warewashing
    • Mechanical washing/sanitizing (Loading of soiled items in warewasher, so they clean & dry adequately 4-603.13, p 134)
      spoons should be loose in baskets so they each get clean & dry
  • Facility/Equipment Requirements
    • Food contact surfaces (Storage: equipment/utensils, single service & use items 4-903.11, p 141)
      nesting pans utensils & dishes should be completely dry to avoid bacterial growth
 11/26/2005Complaint
No violation noted during this evaluation. 5/5/2005Routine
No report available.11/30/2004Re-Check
No report available.9/8/2004Routine



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