Zio Johno's Spaghetti House, 2925 Williams Pkwy Sw, Cedar Rapids, IA - Restaurant inspection findings and violations

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Business Info

Name: ZIO JOHNO'S SPAGHETTI HOUSE
Type: Restaurant with liquor
Sub type: Full Service
Address: 2925 Williams Pkwy Sw, Cedar Rapids, IA 52404
Owner and phone: ZIO JOHNO'S INC
Total inspections: 12
Last inspection: 3/2/2010

Accepted credit cards: Mastercard, Visa
Primary contact: Adam Stevenson
Cuisine: Italian
Reservations: Not accepted

Restaurant representatives - add corrected or new information about Zio Johno's Spaghetti House, 2925 Williams Pkwy Sw, Cedar Rapids, IA »

Inspection findings

Inspection Date

Type

  • Personnel
    • Hair restraints/clean clothes (Hair restraint effectiveness 2-402.11, p 46)
      Employees working with food or handling clean dishes must wear caps, visors, or hair nets.
  • Food Source/Handling
    • Food Protection (Storage, clean, off-the-floor 3-305.11, p 68)
      Boxes of spices are stored on the floor of the basement. One box of food is on the floor in the walkin freezer. All food needs to be stored at least 6 inches off the floor.
    • Labeling (Food working containers not identified with common name of food 3-302.12, p 63)
      Container of white powder on shelf across from the stove and container of white crystal (? sugar) near the mixer are not labeled. All food, not easily identifiable, that is removed from the original container needs to be labeled with the common name.
  • Warewashing
    • Mechanical washing/sanitizing (Chemical sanitization (concentration): temp/pH/hardness 4-501.114, p 127)
      No chlorine detected in the dish machine. Machine was serviced during the inspection and chlorine was at 50 ppm. Use test strips to check chlorine level and maintain at 50-100 ppm. Corrected.
  • Facility/Equipment Requirements
    • Food contact surfaces (In-use utensils, between use storage 3-304.12, p 65)
    • Non-food contact surfaces (Wiping cloths, in sanitizing solution, used one purpose 3-304.14, p 66)
      Several wet wiping rags are lying on the counters in the kitchen. Buckets of sanitizer water are available. Keep all wiping rags in the sanitizer water between uses.
  • Other Operations
    • License posted/maintained (License not posted/displayed 8-304.11, p 200)
3/2/2010Routine
No violation noted during this evaluation. 3/12/2009Re-Check
  • Food Temperature/Time Control
    • Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
      True cooler at pizza/sandwich area is holding at 47.6 degrees. All food to be removed from this cooler. Unit needs to be serviced and holding at 41 degrees before it is put back in service.
  • Food Source/Handling
    • Food Protection (Storage, clean, off-the-floor 3-305.11, p 68)
    • Labeling (Food not properly labeled 3-602.11, p 93 IAC 481-31.5)
      Unlabeled bins of white powder on the shelf across from the grill area. Unlabeled white crystals on the shelf in the food prep area. All food removed from its original container shall be labeled with the common name.
    • Handling of ready-to-eat foods (No direct bare hand contact with ready-to-eat foods 3-301.11, p 59)
      Employee was prepping salad tomatoes with bare hands. There shall be no bare hand contact of ready to eat foods. Employees need to wear gloves or use tongs or deli paper when handling any ready to eat food. Corrected during inspection.
    • Cross-Contamination Protection (Inadequate protection from cross-contamination 3-302.11, p 61)
      Raw beef was stored over ready to eat food in the refrigerator across from the grill. Raw chicken was stored over produce in the True cooler in the corner. Raw animal products shall be stored in such a way to prevent potential contamination of other foods. Both products were moved to a lower shelf. Corrected during inspection.
  • Plumbing/Water/Sewage
    • Handwashing facilities (Handwashing signs not posted 6-301.14, pg 173)
      Need to post a sign at each handwashing sink that notifies employees they must wash their hands.
    • Accessible/soap & towels provided (Hand soap/cleanser not provided 6-301.11, p 173)
  • Facility/Equipment Requirements
    • Thermometers provided/accurate (Thermometers: inaccurate 4-203.11 & 12, p 107, 4-502.11(B)(C), p 128)
    • Food contact surfaces (Food contact surfaces not clean to sight or touch 4-601.11, p 129)
      Three rubber spatulas with fraying, chipped edges discarded during inspection. The knife rack at the prep table area has dusty buildup and needs to be cleaned.
    • Food contact surfaces (Utensils not maintained in good repair 4-502.11(A), p 128)
    • 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)
      A ceiling tile is missing in the kitchen and needs to be replaced.
  • Other Operations
    • Handling/storage/labeling of toxic items (Not used & applied according to Manufacturer's use directions 7-202.12, p 183)
      Bleach concentration in the rag bucket at the grill was greater than 400 ppm. Need to maintain concentration at 50-100 ppm. Corrected during inspection.
    • License posted/maintained (License not posted/displayed 8-304.11, p 200)
    • Smoking area: designated/posted (Smoking prohibitions in public buildings: signs posted, ashtrays present, smoking observed. IAC 641-153)
      Need to post a regulation no smoking sign at the front entrance.
3/2/2009Routine
No violation noted during this evaluation. 3/25/2008Re-Check
No violation noted during this evaluation. 3/10/2008Routine
No violation noted during this evaluation. 11/13/2007Re-Check
  • Personnel
    • Hair restraints/clean clothes (Hair restraint effectiveness 2-402.11, p 46)
      Two employees in the food preparation areas were not wearing hair restraints. All employees in food preparation area shall wear hair restraints.
  • Food Source/Handling
    • Food Protection (Storage, clean, off-the-floor 3-305.11, p 68)
      A tub of pickles in basement walk in cooler and a box of pork loin in basement walk in freezer were not six (6) inches off the floor. All food shall be stored a minimum of six (6) inches off the floor.
    • Labeling (Food not properly labeled 3-602.11, p 93 IAC 481-31.5)
      Dressing in the large reach in dressing cooler and the small cooler at the salad prep were not labeled. Corrected on site.
  • Plumbing/Water/Sewage
    • Accessible/soap & towels provided (Hand soap/cleanser not provided 6-301.11, p 173)
  • Facility/Equipment Requirements
    • Thermometers provided/accurate (Thermometers: inaccurate 4-203.11 & 12, p 107, 4-502.11(B)(C), p 128)
    • Food contact surfaces (Food contact surfaces not clean to sight or touch 4-601.11, p 129)
      The handle of the ice scoop at the bar was touching the ice. Corrected on site. There was a build up on the interior of the large ice machine. Drain ice machine. Wash, rinse and sanitize the ice machine.
    • Food contact surfaces (In-use utensils, between use storage 3-304.12, p 65)
    • Non-food contact surfaces (Wiping cloths, in sanitizing solution, used one purpose 3-304.14, p 66)
      Bucket storing not in use wiping clothes did not have adequate sanitizer concentration. Suggest checking concentration on regular basis. Corrected on site.
  • Other Operations
    • Handling/storage/labeling of toxic items (Restricted Use Pesticide not applied by a certified applicator 7-202.12, p 183)
      Unapproved insecticide on premises. Corrected on site.
    • License posted/maintained (License not posted/displayed 8-304.11, p 200)
      Post license in view of customers.
11/2/2007Routine
  • Personnel
    • Good hygienic practices (Eating, drinking or using tobacco 2-401.11, p 45)
      An open employee beverage was found sitting in the kitchen area. Make sure all employee beverages have a lid and a straw. (corrected)
  • Warewashing
    • Mechanical washing/sanitizing (Chemical sanitization (concentration): temp/pH/hardness 4-501.114, p 127)
      The dishwasher was not dispensing sanitizer. The inlet feed for the sanitizer had a lime build up and the sanitizer could not get through the line. This was corrected on site, and the dishwasher is now dispensing the correct amout of sanitizer.
  • Plumbing/Water/Sewage
    • Accessible/soap & towels provided (Hand drying not provided 6-301.12, p 173)
      Paper towels were out at the handwash sink at the bar.
  • Facility/Equipment Requirements
    • Thermometers provided/accurate (Thermometers: inaccurate 4-203.11 & 12, p 107, 4-502.11(B)(C), p 128)
    • Food contact surfaces (Food contact with unclean surfaces or probe type price tags 3-304.11, p 65)
      1) The tongs were being stored in the lettuce bowl with the entire part of the utensil touching the lettuce. Make sure the handle is kept up out of the lettuce as it is not a food contact surface. (corrected) 2) The can opener blade was found to be unclean. Make sure this blade is properly cleaned as needed. (corrected) 3) Glasses of lemons were being stored in the ice meant for consumption. The outer portion of the glasses is not a food contact surface. Store the lemon containers outside the ice used for consumption. (corrected)
    • Non-food contact surfaces (Wiping cloths, in sanitizing solution, used one purpose 3-304.14, p 66)
  • Other Operations
    • Handling/storage/labeling of toxic items (Working containers not identified with common name of material 7-102.11, p 181)
11/16/2006Routine
  • Facility/Equipment Requirements
    • Food contact surfaces (Food contact with unclean surfaces or probe type price tags 3-304.11, p 65)
      1) Pizza scoops are still being stored direcly on the top of the oven. They are looking for an approved surface for stoage of the pizza scoops. 2) The butter knife container was dirty again, but washed since the last inspection and much cleaner, and was corrected on inspection. 3) The 2 cutting boards were not yet replaced, but have been ordered.
    • Food contact surfaces (Cutting surfaces on blocks or boards not maintained 4-501.12, p 123)
  • Other Operations
    • Adequate pest control (Outer openings, protected 6-202.15, p 170)
      The back door still has not been adequately sealed, but Don's Lock and Key is scheduled to do the work.
    • Inside physical facilities designed/maintained (Physical facilities, not maintained in good repair 6-501.11, p 176)
      The gaskets have not yet been installed on the cooling units, but have been ordered through star fixture.
11/21/2005Routine
  • Food Temperature/Time Control
    • Adequate cooling for cooked/prepared food (Improper cooling methods 3-501.15, pg 81)
      Container is too big for proper cooling of Spaghetti meat sauce. Must cool off using smaller containers to increase surface area so the sauce is brought to 70 F after 2 hours and 41 F after 4 hours. Use a stem thermometer to monitor.
    • Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
      The Pepsi cooler in the kitchen is holding the soups and milk at 43.8 F. These items must be kept at 41 F or below. Temperature needs to be adjusted. Monitor with a themometer.
  • Personnel
    • Good hygienic practices (Eating, drinking or using tobacco 2-401.11, p 45)
      There was an employee beverage sitting on the rack with clean dishes. Keep employee beverages away from this area, or apply a lid or straw.
    • Hair restraints/clean clothes (Hair restraint effectiveness 2-402.11, p 46)
      No hair restraints are being worn.
  • Food Source/Handling
    • Date Marking (Inadequate date marking of ready-to-eat foods 3-501.17, p 83)
      Soups, milk, and sliced deli meats were not being date marked. Other items were date marked. Make sure to mark all potentially hazardous ready to eat foods with the date opened/cooked, and discard after 7 days.
    • Food Protection (Storage, clean, off-the-floor 3-305.11, p 68)
      Some food items were sitting on the floor in boxes in the walk in freezer, and some salt was sitting on the floor in the basement. These items must be kept up off the floor.
  • Warewashing
    • Mechanical washing/sanitizing (Chemical sanitization (concentration): temp/pH/hardness 4-501.114, p 127)
      The dishwasher is not dispensing the sanitizer at the correct concentration. It is at a concentration of 10 ppm or less and must be at least 50 ppm.
  • Plumbing/Water/Sewage
    • Accessible/soap & towels provided (Handsink maintained/accessible/restricted use 5-205.11, pg 151)
      The handsink at the bar had buckets and rags in it. This sink must be used for handwashing only.
  • Facility/Equipment Requirements
    • Thermometers provided/accurate (Thermometers: provided & accessible 4-302.12(A), pg 120)
      Thermometers are not in many coolers throughout the establishment. Make sure a thermometer is placed in all cold holds.
    • Food contact surfaces (Food contact with unclean surfaces or probe type price tags 3-304.11, p 65)
      1) There are 2 cutting boards in the back that are overused. These cutting boards must be replaced. 2) The pizza scoops on the top of the oven are set directly on the oven which is dirty. Set in a container that is properly cleaned regularly. 3) The ice scoop was sitting on the top of the ice machine, which is not a clean surface, store in a clean container. 4) Butter knives were sitting in a dirty container. The knives were put through the dishwasher and the container was cleaned. 5) The disposable silverware was stored improperly. Make sure that they are stored all facing the same direction to lessen the possibility of contamination. 6) The can opener blade is dirty and needs to be cleaned and properly cleaned regularly.
    • Food contact surfaces (Cutting surfaces on blocks or boards not maintained 4-501.12, p 123)
    • Non-food contact surfaces (Wiping cloths, in sanitizing solution, used one purpose 3-304.14, p 66)
  • Other Operations
    • Adequate pest control (Outer openings, protected 6-202.15, p 170)
      Daylight can be seen on along the edge of the back door when closed. Apply a gasket so that no daylight can be seen around this door when closed.
    • Inside physical facilities designed/maintained (Physical facilities, not maintained in good repair 6-501.11, p 176)
      Some of the gaskets on the cooling units are tearing and need to be replaced. The Brown and Silver Traulson fridges, and the walk in freezer need to have their gaskets replaced.
11/9/2005Routine
No report available.12/6/2004Routine
No report available.11/29/2004Routine

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