| No violation noted during this evaluation. | 12/29/2015 | Follow Up LOC |
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: The facility does not have a certified food protection manager on site.
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility does not have a diarrhea vomit clean up plan. I provided a noro clean up document and the PIC stated she would copy it and place it into protocol.
- Protecting food from environmental contamination
Observation: Scoops in the prep fridge did not have handles on them.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Several bowls in the prep area were not clean to sight. The cook sent them through the three hole sink to be cleaned.
- Common name-working containers
Observation: Several spray bottles were not labeled. The units were labeled prior to me leaving.
- The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease.
Observation: The PIC could did not find her sick policies nor could she explain the 5 food borne illness symptoms or illnesses associated with food borne illness.
- Multiuse food contact surfaces are cleanable
Observation: Spatulas were damaged and were discarded.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: The prep fridge did not have a thermometer placed in it.
- Dressing areas and lockers
Observation: Personal items were not being stored in the locker room areas. The items were moved.
|
11/17/2015 | Regular |
- Packaged foods shall comply with standard of identity requirements
Observation: Packaged cookies were not labeled with ingredients, net weight, name of product, and address where product was made.
- The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease.
Observation: The person in charge did not know the food safety 101 requirements.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The cappuccino machine was not clean to sight.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Drawer units and carts were not clean to sight.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: The pizza prep cooler was maintaining temps of 51 degrees F. The maintenance was called and was serving the machine.
- Demonstration of Knowledge
Observation: The kitchen staff did not know all the food safety requirements.
- Common name-working containers
Observation: One chemical spray container was not labeled in the prep area.
|
10/23/2014 | Regular |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
|
11/22/2013 | Routine |
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
|
11/22/2013 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
Wiping cloths were being left out of santizer after each use. The bottom of the pizza prep fridge, light coverings and tops of the cappuccino machine were not clean to sight.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Designated areas for employees
use of designated areas by employees
- Drying mops
The lid to the flour holding unit was broken. Fix the unit or replace it.
- Indoor and outdoor surfaces
A floor tile is damaged in the prep area.
- Storage and maintenance of wet and dry wiping cloths
Wiping cloths were being left out of santizer after each use. The bottom of the pizza prep fridge, light coverings and tops of the cappuccino machine were not clean to sight.
- The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease.
Employees did not know what the 5 signs and symptoms of food borne illness and what the 5 food borne illnesses were. The facility does not have a sick policy in place.
- Multiuse food contact surfaces are constructed of safe materials
The scoops used to scoop food out with in the pizza prep do not have a handle on them.
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
The hot dog/sandwich cooler thermometer was inaccurate.
- Food storage containers identified with common name of food
Several containers in the prep area were not labeled including the fronsting, sugar mixes, flour ect.
- Test kit provided and used to measure sanitizing solution concentration
The facility did not have a test kit for quat or bleach sanitizer.
|
10/03/2013 | Routine |
- The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease.
Employees did not know what the 5 signs and symptoms of food borne illness and what the 5 food borne illnesses were. The facility does not have a sick policy in place.
- Multiuse food contact surfaces are constructed of safe materials
The scoops used to scoop food out with in the pizza prep do not have a handle on them.
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
The hot dog/sandwich cooler thermometer was inaccurate.
- Indoor and outdoor surfaces
A floor tile is damaged in the prep area.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Designated areas for employees
use of designated areas by employees
- Food storage containers identified with common name of food
Several containers in the prep area were not labeled including the fronsting, sugar mixes, flour ect.
- Storage and maintenance of wet and dry wiping cloths
Wiping cloths were being left out of santizer after each use. The bottom of the pizza prep fridge, light coverings and tops of the cappuccino machine were not clean to sight.
- Test kit provided and used to measure sanitizing solution concentration
The facility did not have a test kit for quat or bleach sanitizer.
- equipment food contact surfaces and utensils clean to sight and touch.
Wiping cloths were being left out of santizer after each use. The bottom of the pizza prep fridge, light coverings and tops of the cappuccino machine were not clean to sight.
- Drying mops
The lid to the flour holding unit was broken. Fix the unit or replace it.
|
10/03/2013 | Routine |
Restaurant representatives - add corrected or new information about Casey's General Store #50, 4 S 1st St Po Box 265 Moville, Ia 51039, , IA »