- Storage and maintenance of wet and dry wiping cloths
Observation: Observed a wet wiping cloth not stored in sanitizer in between uses. When not in use all wet wiping cloths must be stored in sanitizer to prevent buildup of bacteria.
- Equipment location, installation, repair, and adjustment
Observation: All retail cooler door gaskets (except milk and gatorade), and both Delfield cooler gaskets are torn. Must replace.
- Handwashing signage
Observation: Hand washing sign was not posted in the womens RR. Must post a hand washing sign at all hand sinks used by food service employees.
- Material characteristics of non-food contact surfaces
Observation: The following areas are no longer smooth, easily cleanable, and non absorbent: floor under the 3 hole sink (caseys kitchen), re-using cardboard, back room racks (walk in cooler by ice machine), and laminate missing from register counter. All areas must meet above criteria to prevent buildup of bacteria and contamination.
- Food is properly labeled
Observation: Donuts are not labeled properly. Donuts must either be labeled individually or may have a sign stating info is available upon request combined with a binder with all products ingredients.
- Sanitizers
Observation: Sanitizer in blimpie area was low at time of inspection. Must maintain quat sanitizer between 200-400ppm for adequate sanitation. Remade.
- Food storage - preventing contamination from the premises
Observation: Observed food stored on the floor in the following areas: Caseys walk in freezer, back dry storage, back walk in cooler. All food/food items must be stored at least 6 inches off the floor to prevent contamination.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Cup and lid dispensers in retail area have become soiled. Must keep both areas clean to prevent buildup of bacteria and contamination.
- Food temperature measuring devices are provided and readily accessible
Observation: Delfield cooler in blimpie area did not have a thermometer. All coolers that hold TCS (time/temp control for safety) must have a thermometer inside.
- Cutting surfaces maintained
Observation: Cutting board for blimpie area (24"x18") has become soiled and stained. Must resurface or replace.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Cappuccino dispenser (smaller one) has become soiled and must be cleaned.
- Light bulbs, protective shielding
Observation: Missing one light cover above the kitchen 3 hole sink. Must provide a shatter resistant bulb or adequate cover to prevent contamination.
- Toilet room
receptacle, enclosed, fixtures clean
|
12/19/2014 | Regular |
- Drying mops
Observed mop head bunched up in the mop bucket. Must allow mop head to air dry when not in immediate use to prevent buildup of bacteria.
- Roasts held at a temperature of 130°F or above
Iced coffee dispenser was temped @ 43.5*F. Per manufacturer requirements dispenser must hold product at 41*F or below. May not use dispenser until unit can maintain 41*F or below.
- Smoke free air act
Official no smoking sign not posted. Must post official no smoking sign at entrance.
- Utensils and pressure measuring devices maintained
1) The following areas have torn door gaskets: Delfield (bottom drawer blimpie), water door (retail), and tea door (retail). All retail doors have partial tears on door gaskets. Recommend replacing all gaskets. Only the first three MUST be replaced. 2) Ice scoop and bucket in back room are both broken. Must replace both items to prevent buildup of bacteria and contamination.
- Material characteristics of non-food contact surfaces
1) Observed wiping cloths not maintained in sanitizer. When not in immediate use must store wiping cloths in sanitizer to prevent buildup of bacteria and contamination. 2) Obseved towels used to absorb moisture in Fogel prep cooler. Must not use towels to absorb moisture because it will allow bacteria to grow. Must replace with material that meets all above criteria. Also laminate is missing at register area in Blimpie. Must replace laminate or make surface smooth, easily cleanable, and non absorbent by painting with at least two coats of light colored paint. 3) Wire racks in back walk in cooler are corroding. Racks must be resurfaced or replaced to prevent contamination.
- Food storage - preventing contamination from the premises
Observed food stored on the floor in both walk in coolers. Breadsticks in kitchen area and lettuce in back walk in. Must store all food at least 6 inches off the floor to prevent buildup of bacteria and contamination.
- Responsibilities of Permit Holder
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observed most items date marked, but opened packages of deli meat were not. 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.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Observed wiping cloths not maintained in sanitizer. When not in immediate use must store wiping cloths in sanitizer to prevent buildup of bacteria and contamination. 2) Obseved towels used to absorb moisture in Fogel prep cooler. Must not use towels to absorb moisture because it will allow bacteria to grow. Must replace with material that meets all above criteria. Also laminate is missing at register area in Blimpie. Must replace laminate or make surface smooth, easily cleanable, and non absorbent by painting with at least two coats of light colored paint. 3) Wire racks in back walk in cooler are corroding. Racks must be resurfaced or replaced to prevent contamination.
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
Fogel prep and Delfield cooler both do not have thermometers that are accurate. Must provide a thermometer that is working to ensure adequate temp is maintained.
- Cleanability of floors, walls, and ceilings
1) Cove base is missing under 3 hole sink in kitchen. Must replace cove base to prevent buildup of bacteria and deterioration of wall. 2) Light is missing shield above 3 hole sink in kitchen area. Lights must be either shielded or shatter resistant to prevent contamination.
- Light bulbs, protective shielding
1) Cove base is missing under 3 hole sink in kitchen. Must replace cove base to prevent buildup of bacteria and deterioration of wall. 2) Light is missing shield above 3 hole sink in kitchen area. Lights must be either shielded or shatter resistant to prevent contamination.
- Food is properly labeled
1) Individually wrapped brownies were not properly labeled. Must have at a minimum common name, ingredient list in order of predominance by weight, net contents, list of all common allergens contained, name, and place of business. 2) Do not have ingredient info for donuts. Must have ingredients provided for all types of donuts either on a sign on the case or may have a sign stating that ingredient info is available upon request. In combination with second option must have a book/binder with all ingredients for each kind of donut available in facility.
- Posting of a valid license
- Laundry facilities
requirement, location, and use
- Using a handwashing sink- operation and maintenance
Handsink by ice machine in back room was blocked by misc. items. Must not block handsink to facilitate handwashing. Employees that are bagging ice must be able to wash hands.
- Storage and maintenance of wet and dry wiping cloths
1) Observed wiping cloths not maintained in sanitizer. When not in immediate use must store wiping cloths in sanitizer to prevent buildup of bacteria and contamination. 2) Obseved towels used to absorb moisture in Fogel prep cooler. Must not use towels to absorb moisture because it will allow bacteria to grow. Must replace with material that meets all above criteria. Also laminate is missing at register area in Blimpie. Must replace laminate or make surface smooth, easily cleanable, and non absorbent by painting with at least two coats of light colored paint. 3) Wire racks in back walk in cooler are corroding. Racks must be resurfaced or replaced to prevent contamination.
|
11/05/2013 | Routine |
- Utensils and pressure measuring devices maintained
1) The following areas have torn door gaskets: Delfield (bottom drawer blimpie), water door (retail), and tea door (retail). All retail doors have partial tears on door gaskets. Recommend replacing all gaskets. Only the first three MUST be replaced. 2) Ice scoop and bucket in back room are both broken. Must replace both items to prevent buildup of bacteria and contamination.
- Storage and maintenance of wet and dry wiping cloths
1) Observed wiping cloths not maintained in sanitizer. When not in immediate use must store wiping cloths in sanitizer to prevent buildup of bacteria and contamination. 2) Obseved towels used to absorb moisture in Fogel prep cooler. Must not use towels to absorb moisture because it will allow bacteria to grow. Must replace with material that meets all above criteria. Also laminate is missing at register area in Blimpie. Must replace laminate or make surface smooth, easily cleanable, and non absorbent by painting with at least two coats of light colored paint. 3) Wire racks in back walk in cooler are corroding. Racks must be resurfaced or replaced to prevent contamination.
- Smoke free air act
Official no smoking sign not posted. Must post official no smoking sign at entrance.
- Material characteristics of non-food contact surfaces
1) Observed wiping cloths not maintained in sanitizer. When not in immediate use must store wiping cloths in sanitizer to prevent buildup of bacteria and contamination. 2) Obseved towels used to absorb moisture in Fogel prep cooler. Must not use towels to absorb moisture because it will allow bacteria to grow. Must replace with material that meets all above criteria. Also laminate is missing at register area in Blimpie. Must replace laminate or make surface smooth, easily cleanable, and non absorbent by painting with at least two coats of light colored paint. 3) Wire racks in back walk in cooler are corroding. Racks must be resurfaced or replaced to prevent contamination.
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
Fogel prep and Delfield cooler both do not have thermometers that are accurate. Must provide a thermometer that is working to ensure adequate temp is maintained.
- Using a handwashing sink- operation and maintenance
Handsink by ice machine in back room was blocked by misc. items. Must not block handsink to facilitate handwashing. Employees that are bagging ice must be able to wash hands.
- Food storage - preventing contamination from the premises
Observed food stored on the floor in both walk in coolers. Breadsticks in kitchen area and lettuce in back walk in. Must store all food at least 6 inches off the floor to prevent buildup of bacteria and contamination.
- Roasts held at a temperature of 130°F or above
Iced coffee dispenser was temped @ 43.5*F. Per manufacturer requirements dispenser must hold product at 41*F or below. May not use dispenser until unit can maintain 41*F or below.
- Cleanability of floors, walls, and ceilings
1) Cove base is missing under 3 hole sink in kitchen. Must replace cove base to prevent buildup of bacteria and deterioration of wall. 2) Light is missing shield above 3 hole sink in kitchen area. Lights must be either shielded or shatter resistant to prevent contamination.
- Drying mops
Observed mop head bunched up in the mop bucket. Must allow mop head to air dry when not in immediate use to prevent buildup of bacteria.
- Light bulbs, protective shielding
1) Cove base is missing under 3 hole sink in kitchen. Must replace cove base to prevent buildup of bacteria and deterioration of wall. 2) Light is missing shield above 3 hole sink in kitchen area. Lights must be either shielded or shatter resistant to prevent contamination.
- Food is properly labeled
1) Individually wrapped brownies were not properly labeled. Must have at a minimum common name, ingredient list in order of predominance by weight, net contents, list of all common allergens contained, name, and place of business. 2) Do not have ingredient info for donuts. Must have ingredients provided for all types of donuts either on a sign on the case or may have a sign stating that ingredient info is available upon request. In combination with second option must have a book/binder with all ingredients for each kind of donut available in facility.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Observed wiping cloths not maintained in sanitizer. When not in immediate use must store wiping cloths in sanitizer to prevent buildup of bacteria and contamination. 2) Obseved towels used to absorb moisture in Fogel prep cooler. Must not use towels to absorb moisture because it will allow bacteria to grow. Must replace with material that meets all above criteria. Also laminate is missing at register area in Blimpie. Must replace laminate or make surface smooth, easily cleanable, and non absorbent by painting with at least two coats of light colored paint. 3) Wire racks in back walk in cooler are corroding. Racks must be resurfaced or replaced to prevent contamination.
- Laundry facilities
requirement, location, and use
- Posting of a valid license
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observed most items date marked, but opened packages of deli meat were not. 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.
- Responsibilities of Permit Holder
|
11/05/2013 | Routine |
Restaurant representatives - add corrected or new information about Casey's General Store #2773, 3625 Edgewood Sw Rd, Cedar Rapids, IA 52404 »