- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Eggs were observed stored above the ready to eat sandwiches. May not store any raw animal product above ready to eat food to prevent contamination. Eggs were moved.
- Material characteristics of non-food contact surfaces
Observation: Observed cardboard being reused to hold items. May not reuse cardboard for anything other than the original product.
- Light bulbs, protective shielding
Observation: One light shield is missing above the pizza oven. Must provide a shatter resistant bulb or cover to prevent contamination.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Most items were date marked but some were not (ground meat, refried beans, toms, etc.). Must date mark all TCS (time/temp control for safety) with date opened/prepared.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Cappuccino dispenser has become soiled. Must keep clean to prevent buildup of bacteria.
- Separation from food, equipment, utensils, linens, and single service
Observation: Observed food stored below chemicals in the retail area. Food was moved at time of inspection. May not store any food under chemicals.
- In-use utensils, between-use storage
Observation: Observed a single service cup used as a scoop in the freezer. If a scoop is stored inside the product then it must have a handle and the handle must be stored outside of the product.
- Storage of clean linens, single-service, and single use articles
Observation: Observed single use utensils stored on the floor in the dry storage area. Must store all food/food items at least 6 inches off the floor to prevent contamination.
- PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding
Observation: Pre-cooked chicken strips were temped @ 85*F after going through the oven. Strips were reheated again and reached 134*F. Strips were voluntarily discarded. When reheating chicken strips the internal temperature must reach 165*F and be verified by a properly calibrated thermometer.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Kitchen and dry storage floors have soil and food debris. Must keep clean to prevent contamination.
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01/06/2015 | Regular |
- Food storage - preventing contamination from the premises
Food stored in walk in freezer was directly on the ground. Must store all food at least 6 inches off the floor to prevent contamination.
- Drying mops
Observed mop bunched up in mop bucket. Must allow mop head to air dry when not in use by hanging over side of bucket, inverting handle, or hanging from wall.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Observed ice scoop stored on top of ice machine. Must store ice scoop on a cleanable surface or inside ice bin. 2) Tomato slicer and stand mixer (underside) are both soiled. Must keep all equipment clean to prevent buildup of bacteria and spread of disease.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observed some ready to eat foods without date marks. Must date mark all ready to eat food with date opened/prepared and then discard within 7 days unless entire contents will be used within 24 hours.
- Eating, drinking, or using tobacco
Observed employee beverage without lid in food prep area. All employee beverages must have a lid when stored inside food prep areas.
- Plumbing system repaired according to law
Atmospheric vacuum breaker on mop sink has a leak. Must keep all plumbing in good working order to prevent buildup of bacteria.
- In-use utensils, between-use storage
1) Observed ice scoop stored on top of ice machine. Must store ice scoop on a cleanable surface or inside ice bin. 2) Tomato slicer and stand mixer (underside) are both soiled. Must keep all equipment clean to prevent buildup of bacteria and spread of disease.
- Using a handwashing sink- operation and maintenance
Observed employee use handsink for filling sanitizer bucket. Must not use handsink for any other purpose than handwashing to prevent contamination.
- Sanitization of food contact surfaces - before use and after cleaning
Sanitizer was tested below 200ppm for quat. Must maintain quat sanitizer between 200-400ppm for adequate sanitation. COS.
- Roasts held at a temperature of 130°F or above
Iced coffee dispenser was holding mix @ 74*F. Per manufacturer requirements mix must be held at 41*F or lower. Mix was discarded at time of inspection. May not use dispenser until unit can maintain 41*F or lower.
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06/05/2013 | Routine |
- Food storage - preventing contamination from the premises
Food stored in walk in freezer was directly on the ground. Must store all food at least 6 inches off the floor to prevent contamination.
- In-use utensils, between-use storage
1) Observed ice scoop stored on top of ice machine. Must store ice scoop on a cleanable surface or inside ice bin. 2) Tomato slicer and stand mixer (underside) are both soiled. Must keep all equipment clean to prevent buildup of bacteria and spread of disease.
- Drying mops
Observed mop bunched up in mop bucket. Must allow mop head to air dry when not in use by hanging over side of bucket, inverting handle, or hanging from wall.
- Sanitization of food contact surfaces - before use and after cleaning
Sanitizer was tested below 200ppm for quat. Must maintain quat sanitizer between 200-400ppm for adequate sanitation. COS.
- Roasts held at a temperature of 130°F or above
Iced coffee dispenser was holding mix @ 74*F. Per manufacturer requirements mix must be held at 41*F or lower. Mix was discarded at time of inspection. May not use dispenser until unit can maintain 41*F or lower.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Observed ice scoop stored on top of ice machine. Must store ice scoop on a cleanable surface or inside ice bin. 2) Tomato slicer and stand mixer (underside) are both soiled. Must keep all equipment clean to prevent buildup of bacteria and spread of disease.
- Plumbing system repaired according to law
Atmospheric vacuum breaker on mop sink has a leak. Must keep all plumbing in good working order to prevent buildup of bacteria.
- Using a handwashing sink- operation and maintenance
Observed employee use handsink for filling sanitizer bucket. Must not use handsink for any other purpose than handwashing to prevent contamination.
- Eating, drinking, or using tobacco
Observed employee beverage without lid in food prep area. All employee beverages must have a lid when stored inside food prep areas.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observed some ready to eat foods without date marks. Must date mark all ready to eat food with date opened/prepared and then discard within 7 days unless entire contents will be used within 24 hours.
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06/05/2013 | Routine |
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