- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Bag on the large stand mixer, boxes of foil wrappers, and the lid/cup dispensers (retail) are all soiled.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Container of lettuce and open bag of pre-cooked meatballs were not date marked.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Do not have a Certified Food Protection Manager employed at the facility. Given class info today.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Light bulbs, protective shielding
Observation: Lights in the bib room are not shatter resistant or covered.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Kitchen Aid stand mixer and the batter bowl for donuts are both soiled.
- Material characteristics of non-food contact surfaces
Observation: Paper towels were being used to absorb grease from the fryer.
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01/26/2016 | Regular |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Area around doughnut preparation still needs cleaned more often. Around fryer, drawers, trays, containers, etc.
- Backflow protection
air gap, device standard, when required
- When to wash
Observation: Continue to train new employees about washing hands before putting on a new pair of gloves. Corrected on site with education.
- Food storage containers identified with common name of food
Observation: White powdered stored in working container must be labeled with common name of food item for easy identification.
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06/12/2014 | Physical Recheck |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: 1) Flour build-up on small and large dough mixer. Bowl is clean but the rest of unit has large build-up. 2) Must clean food debris off food scale 3) Food build-up on side and lids of icing bins 4) Large amount of food debris on doughnut fryer and prep table under fryer 5 )Grease and dust build-up under rotating racks and sides of pizza oven 6)Clean spilled food build-up inside pizza prep reach-in cooler and on the doors 7) Clean flour build-up on dough press
- In-use utensils, between-use storage
Observation: Store ice scoop for large ice machine on an easily cleanable surface or store hanging to prevent contamination.
- Food temperature measuring devices are provided and readily accessible
Observation: Provide a stem thermometer for pizza ad sandwich side of kitchen to ensure employees have easy access to thermometers and using them frequently.
- Backflow protection
air gap, device standard, when required
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: 1) Food build-up in utensil bin near sandwich preparation area. 2) Food debris in all shelving and drawers in kitchen area 3) Salt/pepper debris in salt/pepper cupboard in front area 4) Clean spilled food stain on hand sink in kitchen area near 3 compartment sink. Kitchen needs to be properly cleaned more frequently.
- Commercially processed, Ready to eat foods reheated to 135°F of above for hot holding within 2 hours
Observation: Pre-cooked meats were not be reheated and check for adequate temperature before serving. Must cooked commercially processed meats to 135*f before service or hot holding.
- Cleaning of cooking and baking equipment
Observation:Clean burnt food debris and grease off small pizza pans or replace if cannot clean properly.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Clean under chemical storage rack in kitchen area. All floors in walk-in coolers and freezers need to be cleaned.
- Food storage containers identified with common name of food
Observation: Powders sugar working container near doughnut prep area was not labeled. Must label all working containers with common name of food item to ensure easy identification.
- 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: Meat in steam table for sandwiches were held at 90*f. When I informed the kitchen staff they turned the hot hold down to low. Staff is not knowledgeable of proper hot holding temperature. Must hot hold cooked meats at 135*f. Meat was discarded. Must train staff of proper cooking and hot holding temperature.
- Food is properly labeled
Observation: 1) Doughnut case is missing ingredient list for all doughnuts and cookies in case. Must provide an ingredient list for proper labeling. 2) Must label bagged ice with store number to ensure easy identification.
- When to wash
Observation: Observed employees wearing gloves but not switching gloves when changing tasks and not washing hands in between glove use.
- Drying mops
Observation: Hang dry mop or invert to properly air dry.
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05/29/2014 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
1) Back of cupboard below pop machine has pop stains and the air gap drain line for machine needs clean and sanitized (mold growth on drain line) 2) Food build-up in back of all cupboards under pop and ice tea machines. (access through doors facing kitchen side. 3) Large food build-up on floor in walk-in freezer in kitchen area. Clean more frequently to prevent build-up. --1) Ice machine scoop was being stored on a cardboard box. Store scoop on a cleanable surface to prevent contamination of scoop and ice. 2) Clean bottom shleving in both pizza and deli reach-ni coolers. May remove rack on bottom shelf to make cleaning easier and more accessible.
- Food is properly labeled
1) Must provide an ingredient label for donuts and other self service bakery items. May have a list posted on donut case or have ingredient lists avaiable at register (post sign on donut case that ingredient list is at register) REPEAT VIOLATION. 2) Must provide ingredient label for wraps in self-service cooler where other cold sandwiches are located.
- Using a handwashing sink- operation and maintenance
Hand sink near large ice machine is blocked by several boxes. Must have sink accessible at all times for proper use.
- Food storage - preventing contamination from the premises
1) A lot of ice build-up in walk-in freezer in kicthen area. Condensor may be malfunctioning. Maintenance is coming tomorrow to repair. 2) Several boxes stored on floor in walk-in freezer near restrooms. Must store all food and food tems at least 6 inches off the floor for food protection and easy cleaning.
- In-use utensils, between-use storage
1) Ice machine scoop was being stored on a cardboard box. Store scoop on a cleanable surface to prevent contamination of scoop and ice. 2) Clean bottom shleving in both pizza and deli reach-ni coolers. May remove rack on bottom shelf to make cleaning easier and more accessible.
- Light bulbs, protective shielding
Shield lights in single sevice items and large ice machine storage room. Must cover light or provide shatter resistant to prevent broken glass contamination.
- Storage or display of food in contact with water or ice
1) A lot of ice build-up in walk-in freezer in kicthen area. Condensor may be malfunctioning. Maintenance is coming tomorrow to repair. 2) Several boxes stored on floor in walk-in freezer near restrooms. Must store all food and food tems at least 6 inches off the floor for food protection and easy cleaning.
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04/16/2013 | Routine |
- In-use utensils, between-use storage
1) Ice machine scoop was being stored on a cardboard box. Store scoop on a cleanable surface to prevent contamination of scoop and ice. 2) Clean bottom shleving in both pizza and deli reach-ni coolers. May remove rack on bottom shelf to make cleaning easier and more accessible.
- Light bulbs, protective shielding
Shield lights in single sevice items and large ice machine storage room. Must cover light or provide shatter resistant to prevent broken glass contamination.
- Shellstock, condition
1) A lot of ice build-up in walk-in freezer in kicthen area. Condensor may be malfunctioning. Maintenance is coming tomorrow to repair. 2) Several boxes stored on floor in walk-in freezer near restrooms. Must store all food and food tems at least 6 inches off the floor for food protection and easy cleaning.
- Molluscan shellfish, original container
1) A lot of ice build-up in walk-in freezer in kicthen area. Condensor may be malfunctioning. Maintenance is coming tomorrow to repair. 2) Several boxes stored on floor in walk-in freezer near restrooms. Must store all food and food tems at least 6 inches off the floor for food protection and easy cleaning.
- Mechanical warewashing equipment, sanitization pressure
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04/16/2013 | Routine |
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