Casey's General Store #2487, 1304 - 18th St., Spirit Lake, IA - Restaurant inspection findings and violations

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Business Info

Name: CASEY'S GENERAL STORE #2487
Type: Convenience store
Sub type: None
Address: 1304 - 18th St., Spirit Lake, IA 51360
Owner and phone: CASEY'S MARKETING COMPANY
515-965-6572

Total inspections: 10
Last inspection: 9/27/2010

Restaurant representatives - add corrected or new information about Casey's General Store #2487, 1304 - 18th St., Spirit Lake, IA »

Inspection findings

Inspection Date

Type

  • Food Temperature/Time Control
    • Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
      small prep table, items removed and discarded, corrected on site.
    • Hot hold (PHF food not maintained at 135°F or above 3-501.16(1), p 82)
      meat balls reheated in oven corrected on site.
  • Facility/Equipment Requirements
    • Thermometers provided/accurate (Thermometers: inaccurate 4-203.11 & 12, p 107, 4-502.11(B)(C), p 128)
    • Non-food contact surfaces (Wiping cloths, in sanitizing solution, used one purpose 3-304.14, p 66)
9/27/2010Routine
  • Facility/Equipment Requirements
    • Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133)
      Counter tops behind selfserve equipment to be cleaned, tops of self serve equipment.
  • Other Operations
    • Inside physical facilities designed/maintained (Physical facilities, not maintained in good repair 6-501.11, p 176)
      bulk ingrdient bins lid broken, duct tape not allowed.
10/22/2009Routine
  • Facility/Equipment Requirements
    • Non-food contact surfaces (Wiping cloths, in sanitizing solution, used one purpose 3-304.14, p 66)
  • Other Operations
    • Inside physical facilities designed/maintained (Maintenance tools not stored properly(so food is not contaminated) 6-501.113, p 179)
9/10/2008Routine
No violation noted during this evaluation. 10/3/2007Re-Check
  • Personnel
    • Good hygienic practices (Eating, drinking or using tobacco 2-401.11, p 45)
      Open beverage containers in unapproved area, personnal containers must have lids and covers on them.
  • Food Source/Handling
    • Date Marking (Inadequate date marking of ready-to-eat foods 3-501.17, p 83)
      Sliced meats and salads must have opened date marked on them, 7 day holding time at 41 degrees or lower.
    • Labeling (Food working containers not identified with common name of food 3-302.12, p 63)
      Containers not labeled in cooler with common name of foods in them.
  • Warewashing
    • Adequate warewashing facilities (Warewashing machines, date plate operating instructions 4-204.113, p 113)
  • Facility/Equipment Requirements
    • 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)
      Toxic items, cleaners, all bottles need to be labeled with common name of material being used.
    • Inside physical facilities designed/maintained (Uncovered receptacle ladies toilet room 5-501.17, p 160)
9/20/2007Routine
  • Personnel
    • Proper handwashing (Hands & arms, when to wash 2-301.14, p 42)
      Glove change does not replace hand washing. Discussed process and corrected on site.
  • Food Source/Handling
    • Date Marking (Inadequate date marking of ready-to-eat foods 3-501.17, p 83)
      Chicken salad and sliced meats for sandwiches not date marked after opened. Must be used within 7 days of opening. Discussed proper date marking requirements and corrected on site.
    • Labeling (Food not properly labeled 3-602.11, p 93 IAC 481-31.5)
      Ingredient label not provided
    • Approved Source/Sound Condition (Sound condition: disposition of ready-to-eat foods 3-501.18, p 85)
      Out of date Chicken salad noted and discarded. See Date Marking, 11c
  • Warewashing
    • Adequate warewashing facilities (No test kit for checking concentration of sanitizer 4-302.14, p 120)
  • Facility/Equipment Requirements
    • Food contact surfaces (Food contact surfaces not clean to sight or touch 4-601.11, p 129)
      Ice machine baffle dirty. Cleaned on site. Dispensing cups for pizza meat and cheese without handles and cups stored in product. Single service pizza trays not protected from contamination. Cover.
    • 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)
    • Ventilation (Ventilation system, air ducts, filters not kept clean 6-501.14, p 177)
      Dirty vent grates in walk in cooler
8/30/2006Routine
  • Personnel
    • Proper handwashing (Hands & arms, when to wash 2-301.14, p 42)
      Glove change does not replace hand washing. Wash and change gloves after working with non-food related items
  • Warewashing
    • Adequate warewashing facilities (No test kit for checking concentration of sanitizer 4-302.14, p 120)
  • Facility/Equipment Requirements
    • Food contact surfaces (Food contact surfaces not clean to sight or touch 4-601.11, p 129)
      Clean microwave. Clean Cup holders. Exteriors of food Containers must be clean. Dispensing cups must have handles. Prep tables must be cleaned after use.
    • Food contact surfaces (Equipment & utensils: designed, constructed 4-201.11, p 105)
    • Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133)
      Wiping cloths not maintained in sanitizer between use. Shelves and exteriors ofequipment must be clean.
  • Other Operations
    • Inside physical facilities designed/maintained (Uncovered receptacle ladies toilet room 5-501.17, p 160)
10/20/2005Routine
No report available.10/6/2004Routine
No report available.3/26/2003Routine
No report available.10/1/2002Re-Check

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