| No violation noted during this evaluation. | 09/09/2014 | Follow Up LOC |
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: Establishment does not have a thin tipped thermometer - repeat
- Food storage - preventing contamination from the premises
Observation: Bucket of ice stored on floor (door prop)
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Thawing at room temperature
- Duties of PIC
Observation: Staff not familiar with reportable diseases - repeat
- 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: Shredded cheese at 61 degrees, sliced cheese at 66 degrees.
|
08/21/2014 | Routine |
- Clean condition-hands and arms
- Preventing contamination from equipment, utensils, and linens
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
|
04/22/2013 | Routine |
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
- Preventing contamination from equipment, utensils, and linens
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
|
04/22/2013 | 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.
Staff not familiar with reportable diseases *. Kitchen staff not trained to use thermometer to check internal temperatures of food.
- Separation from food, equipment, utensils, linens, and single service
Chemical in spray bottle hanging on rack next to pop in store room.
- Using a handwashing sink- operation and maintenance
Dumping drinks in handsink.
- Duties of PIC
Staff not familiar with reportable diseases *. Kitchen staff not trained to use thermometer to check internal temperatures of food.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw shell eggs over drinks in walk-in cooler.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Out of date salad in reach-in cooler for customer self-service - disposed of at time of inspection.
- Light bulbs, protective shielding
Missing shield on light in pizza hot hold unit.
- Storage and maintenance of wet and dry wiping cloths
Towels used for wiping food contact surfaces not in sanitizer between use.
- Other personal care items - storage
Coats, purses, shirts on racks in store room.
- Food temperature measuring devices are provided and readily accessible
Establishment does not have a thin tipped thermometer.
|
04/01/2013 | Routine |
- Duties of PIC
Staff not familiar with reportable diseases *. Kitchen staff not trained to use thermometer to check internal temperatures of food.
- Other personal care items - storage
Coats, purses, shirts on racks in store room.
- Food temperature measuring devices are provided and readily accessible
Establishment does not have a thin tipped thermometer.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Out of date salad in reach-in cooler for customer self-service - disposed of at time of inspection.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw shell eggs over drinks in walk-in cooler.
- 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.
Staff not familiar with reportable diseases *. Kitchen staff not trained to use thermometer to check internal temperatures of food.
- Light bulbs, protective shielding
Missing shield on light in pizza hot hold unit.
- Separation from food, equipment, utensils, linens, and single service
Chemical in spray bottle hanging on rack next to pop in store room.
- Using a handwashing sink- operation and maintenance
Dumping drinks in handsink.
- Storage and maintenance of wet and dry wiping cloths
Towels used for wiping food contact surfaces not in sanitizer between use.
|
04/01/2013 | Routine |
Restaurant representatives - add corrected or new information about Caseys General Store 2529, 406 E Main Po 65 Lamoni, Ia 50140, , IA »