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Zio Johno's Spaghetti House, 755 7th Ave, Marion, IA - Restaurant inspection findings and violations

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Restaurant: ZIO JOHNO'S SPAGHETTI HOUSE
Type: Other food service establishment
Sub type: Full Service
Address: 755 7th Ave, Marion, IA 52302
Owner and phone: ZIO JOHNO'S INC
Total inspections: 42
Last inspection: 8/12/2010

Restaurant representatives - add corrected or new information about Zio Johno's Spaghetti House, 755 7th Ave, Marion, IA »

Inspection findings

Inspection Date

Type
  • Food Temperature/Time Control
    • Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
      Prep line cooler holding dressings was temping between 47-52 degrees during inspection. Actual dressing temping at 41 degree. All food moved to walk-in cooler until problem can be addressed. REPEAT VIOLATION.
 8/12/2010Re-Check
  • Food Temperature/Time Control
    • Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
      Many cooling units were out of temp at time of recheck. Prep line for the sandwiches/gyros were temping at 58 degrees and the prep line for the pizzas and subs were temping at 55 degrees. Prep line holding home made dressings was out of temp and the ranch was temping at 60 degrees. Ranch discarded. Cheese was growing mold in the prep line due to the high temp and was discarded. Other food items moved to walk-in cooler. Refrigeration mechanic was called during inspection and is on his way.
    • Hot hold (PHF food not maintained at 135°F or above 3-501.16(1), p 82)
      Gyro meat temping at 95 degrees. Raw hamburger meat in steam kettle was temping at 85 degree. All potentially hazardous foods must be kept at 135 degrees or higher.
    • Adequate cooking temperatures for PHF (Inadequate cooking of raw animal foods: Beef Roast 3-401.11, pg 73)
      Gyro meat being cooked at 95 degrees. Must be cooked at 135 degrees. Employees stated that they were portioning meat at time of inspection.
  • Food Source/Handling
    • Date Marking (Inadequate date marking of ready-to-eat foods 3-501.17, p 83)
      Gallons of milk, lasagna, and home made ranch not date marked. Date mark all ready to eat potentially hazardous foods and discard them within 7 days of date marking.
    • Food Protection (Storage, clean, off-the-floor 3-305.11, p 68)
      Onions and canned goods being stored on the floor. All food and food related items must be stored a minimum of 6 inches off of the floor.
    • Labeling (Food working containers not identified with common name of food 3-302.12, p 63)
      A container of white powder (sugar) was unlabeled. Label all food working containers with the common name of the food. CORRECTED ON SITE.
  • Plumbing/Water/Sewage
    • Accessible/soap & towels provided (Handsink maintained/accessible/restricted use 5-205.11, pg 151)
      Dirty dishes were observed in the handwashing sink. The handwashing sink must only be used for handwashing and may not have dishes or other items stored in it. CORRECTED ON SITE.
    • Plumbing: installed/maintained (Backflow prevention device, design standard not met 5-202.14, p 149)
      The backflow preventor for the pop machine in the bar area is leaking in the cabinet. Call the pop machine service provider to repair or replace backflow preventor.
  • Facility/Equipment Requirements
    • Food contact surfaces (Food contact surfaces, characteristics 4-101.11, p 101)
      1) The shelf under the prep table in the back part of the kitchen is made of wood and is chipping. Replace or repaint wood so that it's a smooth cleanable surface. REPEAT VIOLATION. 2) Oven mits were soiled and torn. Replace oven mits. CORRECTED ON SITE. 3) Replace gaskets on the Pizza and sub reach-in cooler doors.
    • Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133)
      Clean pan under the imperial charbroiler more frequently to prevent food build up and a grease fire.
  • Other Operations
    • Adequate pest control (Insect control devices, design, installation 6-202.13, p 169)
      Fly strips were observed above and near food areas. Remove all fly strips that are close to food or single use items. Replace fly strips frequently to prevent dead flies from drying and falling off of the strips.
    • Handling/storage/labeling of toxic items (Working containers not identified with common name of material 7-102.11, p 181)
    • License posted/maintained (Most recent inspection report not posted IAC 481-30.3(3))
      Post the most recent inspection report in a place where the public can easily see it. Currently, the 2008 inspection report is posted--please update.
8/6/2010Re-Check
  • Food Source/Handling
    • Date Marking (Inadequate date marking of ready-to-eat foods 3-501.17, p 83)
      Milk, soap, and one pan of lasagna were not date-marked. A container of soup was date-marked 6-10-10. Date mark all ready-to-eat PHFs and discard food within 7 days. Day 1 shall be counted as the day the container is opened of food is made. CORRECTED ON SITE.
    • Food Protection (Storage, clean, off-the-floor 3-305.11, p 68)
      Pots of sauce are being stored on the ground of the walk-in cooler. All food and food-related items must be stored a minimum of 6" off of the floor.
  • Plumbing/Water/Sewage
    • Handwashing facilities (Handwashing signs not posted 6-301.14, pg 173)
      Post a sign stating that food employees must wash their hands at every hand sink, including the men's and women's restrooms.
    • Adequate sewage/waste disposal (Sewage conveying/disposal system not approved by law 5-402.13, 5-403.11, p 157 IC137F.13 )
      Per employee, mop water was being dumped outside instead of in the mop sink. Sewage or waste water must be disposed of via a sanitary sewer system and be operated according to law.
    • Plumbing: installed/maintained (Plumbing maintained in good repair 5-205.15, p 153)
      1) Mop sink was being used to store cleaning rags and scrubbers as well as single-use take home containers. At least one service sink must be available to for disposal of liquid waste. CORRECTED ON SITE. 2) The pipes under the mop sink and a pipe under the pop machine were dripping liquid. Repair plumbing in both areas.
    • Plumbing: installed/maintained (Service or mop sink requirment not met 5-203.13, p 150)
  • Facility/Equipment Requirements
    • Food contact surfaces (Food contact surfaces, characteristics 4-101.11, p 101)
      The shelf under the prep table in the back part of the kitchen is made of wood and is chipping. Large flour bags were being stored on a wooden flat that was chipping. Apply two coats of varnish or paint on these wooden areas or replace the wood with a material that is resistant to chipping, scratching, distortion, or decomposition.
    • Walls, floors, ceiling, lighting (Materials characteristics for floors, walls, & ceilings 6-101.11, p 165)
  • Other Operations
    • Adequate pest control (Outer openings, protected 6-202.15, p 170)
      The back door has a large gap at the bottom. Repair the door to prevent the infestation of pests into the establishment.
    • Handling/storage/labeling of toxic items (Not used & applied according to Manufacturer's use directions 7-202.12, p 183)
      A bottle of Raid was found in the cupboard under the pop machine. Poisonous or toxic materials must be used in accordance with the manufactuer's label and must state that their use is allowed in a food establishment.
6/17/2010Routine
  • Food Temperature/Time Control
    • Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
      Line prep table at 44 degrees.
  • Food Source/Handling
    • Food Protection (Storage, clean, off-the-floor 3-305.11, p 68)
      Items not 6" off floor in walk-in freezer/cooler.
    • Labeling (Food working containers not identified with common name of food 3-302.12, p 63)
      Label large bin of sugar - corrected.
  • Plumbing/Water/Sewage
    • Handwashing facilities (Handwashing signs not posted 6-301.14, pg 173)
      Must post signs at all handwashing sinks that state "Employees must wash hands" including in restrooms.
    • Plumbing: installed/maintained (Plumbing maintained in good repair 5-205.15, p 153)
      Hot water at handwash sink by walk-in leaks so connect was turned off. Please repair faucet.
  • Facility/Equipment Requirements
    • Equipment adequate to maintain temperature (Cold & hot holding equip, inadequate in number & design 4-301.11, p 117)
      Walk-in cooler/freezer is not big enough to handle volume of food. A new walk-in unit is in the process of being installed to meet sq. footage needed.
    • Food contact surfaces (Food-contact surfaces, designed, maintained 4-202.11, p 105)
    • Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133)
      Clean spill under chemical storage.
  • Other Operations
    • Adequate pest control (Outer openings, protected 6-202.15, p 170)
      Seal back door where light can be seen.
    • Handling/storage/labeling of toxic items (Working containers not identified with common name of material 7-102.11, p 181)
      Labels on some chemical bottles missing. - in process of correcting at time of inspection.
    • Consumer advisory posted (Consumer advisory: menu does not identify foods served raw or undercooked with an asterisk and disclosure of potential risk of consumption in undercooked form 3-603.11(B), pg 95)
      Must add the disclosure statement and asterick to menu for mechanically pinned whole muscle meats and any other items that may be served raw or undercooked. - handout left.
 12/10/2009Routine
No violation noted during this evaluation. 4/29/2008Routine
No violation noted during this evaluation. 11/26/2007Routine
  • Food Source/Handling
    • Food Protection (Storage, clean, off-the-floor 3-305.11, p 68)
      Some boxed food items were being stored on the floor in the walk in freezer. These items must be stored on the shelving provided.
  • Warewashing
    • Mechanical washing/sanitizing (Chemical sanitization (concentration): temp/pH/hardness 4-501.114, p 127)
      The dishwasher was dispensing sanitizer at concentrations that are too low for proper sanitization (around 10 ppm). It is not apparent what was wrong, but the it is dispensing at the correct concentation at this time. Make sure the dishwasher is closely monitored. (corrected)
  • Facility/Equipment Requirements
    • Thermometers provided/accurate (Thermometers: provided & accessible 4-302.12(A), pg 120)
      A thermometer was missing in the under the counter cooler adjacent to the fountain pop machine. This cooler is storing milk, and thus needs a themometer.
    • Food contact surfaces (Food contact with unclean surfaces or probe type price tags 3-304.11, p 65)
      The tongs were being kept in the lettuce with the handle touching the lettuce. The tongs are now kept in an insert pan outside the lettuce. (corrected)
    • Non-food contact surfaces (Wiping cloths, in sanitizing solution, used one purpose 3-304.14, p 66)
    • Walls, floors, ceiling, lighting (Floors, walls, ceilings installed, are not easily cleanable 6-201.11, p 166)
      The drop ceiling in the back room is damaged and tiles are not set above the walk in cooler. The ceiling in this area must be repaired. They are planning on adding to this area next year. Contact the health depatment prior to these additions.
  • Other Operations
    • Adequate pest control (Outer openings, protected 6-202.15, p 170)
      Daylight can be seen along the edge of the back door. Install a gasket so that no daylight can be seen along the edge of this door when shut.
    • Handling/storage/labeling of toxic items (Inadequate separation from food, equip, utensils, linens, single service 7-201.11, p 182)
      Insect sprays approved for use in commercial kitchens were being stored above the prep sink in the back kitchen area. These chemicals must be kept away from food prep areas. These chemicals were removed and stored with the other chemicals (corrected).
 12/7/2006Routine
  • Personnel
    • Demonstration of knowledge (Demonstration of knowledge 2-102.11, p 23)
      Still need to send at least 1 person to food safety training.
  • Warewashing
    • Adequate warewashing facilities (Test kit requirement not met 4-501.116, p 128)
      Bleach test strips have been aquired, but not quat test strips. Talked to supplier on inspection and they will be delivered tomorrow.
 11/28/2005Routine
  • Personnel
    • Demonstration of knowledge (Demonstration of knowledge 2-102.11, p 23)
      Inadequate demonstration of knowledge of food safety. Send at least one person to food safety class within the next 90 days.
    • Good hygienic practices (Eating, drinking or using tobacco 2-401.11, p 45)
      Open employee beverage found sitting on shelf in kitchen. All employee beverages need a lid and a straw.
  • Food Source/Handling
    • Food Protection (Storage, clean, off-the-floor 3-305.11, p 68)
      They are storing boxes of food on the floor in the walk in cooler. These boxes must be kept up on shelving.
  • Warewashing
    • Adequate warewashing facilities (No test kit for checking concentration of sanitizer 4-302.14, p 120)
      They are using both bleach and quat sanitizer. Both quat and bleach test strips are needed to check sanitizer concentration.
  • Plumbing/Water/Sewage
    • Accessible/soap & towels provided (Hand drying not provided 6-301.12, p 173)
      Paper towels were missing at the handsink near the Traulsen freezer. Must keep paper towels stocked at all times at all handsinks.
    • Hot & cold water under pressure (Inadequate pressure of water system 5-103.12, p 147)
      The sink controlled with knee pedals near the Traulsen freezer will only allow a very small stream of hot water. Adjust so that adequate hot water pressure may be supplied to this sink.
    • Plumbing: installed/maintained (Plumbing maintained in good repair 5-205.15, p 153)
      1) The handsink near the Traulsen freezer is controlled by knee pedals that will leak on the pants of the person washing their hands. This will deter people from washing their hands at this sink. 2) The faucet at the 2 compartment sink is leaking slowly and needs to be fixed. 3) The faucet at the 3 compartment sink is leaking when turned on and also needs to be fixed.
  • Facility/Equipment Requirements
    • Thermometers provided/accurate (Thermometers: provided & accessible 4-302.12(A), pg 120)
      A thermometer was missing under the large prep cooler. A thermometer was installed on inspection.
    • Food contact surfaces (Food contact with unclean surfaces or probe type price tags 3-304.11, p 65)
      1) The bucket storing the disposable knives is dirty, and the knives are not stored correctly. Store the knives all facing the same direction in the downward position. 2) The scoop for the sugar is a bucket with no handle, which will contaminate the food. They replaced the bucket with a scoop with a handle. 3) There is mold growth on the soda fountain pop nozzles. These were scrubbed upon inspection. Recommend soaking them in sanitizer solution regularly to curb mold growth.
    • Food contact surfaces (Storage: equipment/utensils, single service & use items 4-903.11, p 141)
    • Non-food contact surfaces (Wiping cloths, in sanitizing solution, used one purpose 3-304.14, p 66)
    • Ventilation (Ventilation system, air ducts, filters not kept clean 6-501.14, p 177)
      Vent covers in the kitchen and in the restrooms are getting very dusty and need to be cleaned.
  • Other Operations
    • Adequate pest control (Outer openings, protected 6-202.15, p 170)
      The back door needs a new gasket along the side. Apply a new gasket so that no daylight can be seen around the edges of this door when closed.
    • Handling/storage/labeling of toxic items (Working containers not identified with common name of material 7-102.11, p 181)
 11/18/2005Routine
No report available.9/14/2004Routine
No report available.8/25/2004Routine
No report available.12/15/2003Routine
No report available.3/4/2002Routine
No report available.10/19/2001Other (Explain In Notes)
No report available.10/9/2001Re-Check
No report available.12/19/2000Re-Check
No report available.12/13/2000Routine
No report available.12/9/1999Routine
No report available.5/18/1999Routine
No report available.12/15/1998Routine
No report available.11/30/1998Routine
No report available.12/9/1997Routine
No report available.10/7/1996Re-Check
No report available.10/1/1996(Other)
No report available.12/12/1995Routine
No report available.9/8/1995Routine
No report available.4/29/1994Re-Check
No report available.4/29/1994Routine
No report available.2/11/1994Routine
No report available.1/15/1993Routine
No report available.2/4/1992Routine
No report available.4/8/1991Re-Check
No report available.3/13/1991Routine
No report available.8/17/1990Routine
No report available.2/15/1989Routine
No report available.4/25/1988Re-Check
No report available.10/16/1987Re-Check
No report available.10/6/1987Routine
No report available.4/13/1987Routine
No report available.5/16/1986Re-Check
No report available.5/14/1986Re-Check
No report available.5/13/1986Other (Explain In Notes)



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