Casey's General Store #2792, 9001 6th Sw St, Cedar Rapids, IA 52404 - inspection findings and violations



Business Info

Name: CASEY'S GENERAL STORE #2792
Address: 9001 6th Sw St, Cedar Rapids, IA 52404
Phone: 319-841-9244
Total inspections: 3
Last inspection: 12/22/2014

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Inspection findings

Inspection date

Type

  • Food storage - preventing contamination from the premises
    Observation: Observed food stored on the floor in the kitchen walk in freezer. Must store all food/food items at least 6 inches off the floor to prevent contamination.
  • PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
    Observation: Roller grill had hot dogs that were temped @ 78*F. Some hot dogs were put on @ about 9am (discarded) and some about 1pm (reheated). The most recent hot dogs may be reheated however the earlier ones must be discarded. Hot food must be maintained at 135*F to prevent buildup of bacteria. Grill was set too low to hold 135*F.
  • Equipment location, installation, repair, and adjustment
    Observation: Door gaskets are torn in the following areas: coors/miller lite, busch lite, red bull, frozen pizza, and ice cream doors. Must replace.
  • Drying mops
    Observation: Observed mop in back room bunched up in the wringer. Must allow mop head to air dry when not in use to prevent buildup of bacteria and contamination.
  • Sanitizers
    Observation: Kitchen sanitizer was low at time of inspection (100ppm). Sanitizer must be maintained between 200-400ppm for adequate sanitation.
  • Test kit provided and used to measure sanitizing solution concentration
    Observation: Both sets of test strips were expired at time of inspection. Must replace.
  • Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
    Observation: The following areas have become soiled and must be cleaned: kitchen floor, cup and lid dispensers, inside of the cabinets (beverage island). Must keep all areas clean to prevent buildup of bacteria and contamination.
  • Storage of clean equipment and utensils
    Observation: Observed ice scoop stored directly on top of the ice machine. Must store scoop in or on a cleanable surface 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: Some date marks were observed on food however some items were not (deli meat, deli salads, sauces, gravy, etc.). Must date mark all TCS (time/temp control for safety) food with date opened/prepared and then discard within 7 days.
  • Material characteristics of non-food contact surfaces
    Observation: Observed cardboard reused to line shelves and cloth towels used to absorb moisture. All surfaces must be smooth, easily cleanable, and non absorbent to prevent buildup of bacteria.
  • equipment food contact surfaces and utensils clean to sight and touch.
    Observation: Left Silver king cooler (kitchen) and the kitchen microwave are both soiled, and must be cleaned.
  • Using a handwashing sink- operation and maintenance
    Observation: Back room hand sink by the ice machine was filled with bad beverage containers. May not use hand sink for any other purpose than hand washing.
12/22/2014Regular
  • 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
    Steam table items were being reheated in the table. Steam table is not designed for that use. Must use proper equipment to reheat items to at least 165*F.
  • Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
    Thermometer inside iced coffee dispenser was reading around 60*F. Internal temp was around 45*F. Must replace thermometer inside to ensure accurate readings and maintain safe temp.
  • Roasts held at a temperature of 130°F or above
    Iced coffee dispenser was temped @ 45*F, and product @49*F. Product must be maintained at 41*F or below to prevent buildup of bacteria. Must not usef dispenser until unit can maintain 41* F or below. --Steam table items (chix, bbq chix, taco meat, meatballs) was temped @ 65*F. Items must be maintained at 135*F or above to prevent buildup of bacteria. Table was not plugged in at time of inspection. Items were reheated and table was plugged in. Corrected at time of inspection
  • Food is properly labeled
    Brownies that are packaged in store do not have proper labeling. Labels must have at a minimum common name of product, list of ingredients in order of predominance by weight, accurate declaration of net weight, list of common allergens, and name andlocation of business.
  • Laundry facilities
    requirement, location, and use
  • Linens- cleaning and storage
    1) Observed a single use bowl used for a scoop in taco chips. If scoop is stored in the product then it must have a handle and the handle must be stored outside of the product. 2) Door gaskets on the following coolers are torn: super tall boys/40oz. door, all refrigerator doors except red bull door. Must replace door gaskets to ensure adequate temp is maintained. 3) Utensil holder in top drawer by stand mixer was soiled. Must keep clean to prevent buildup of bacteria and contamination. 4) Observed single use items stored on the floor in both dry storage areas. Must keep all food items at least 6 inches off the floor to prevent contamination.
  • Food storage - preventing contamination from the premises
    Observed food stored on the floor in the walk in freezer. Must store all food at least 6 inches off the floor to prevent contamination.
  • Separation from food, equipment, utensils, linens, and single service
    Observed chemicals stored above food items in dry storage area by kitchen. Must move chemicals below all food items to prevent contamination.
  • Cleanability of floors, walls, and ceilings
    Cove base behind 3 hole sink in kitchen has come off the wall. Must replace cove base to prevent buildup of bacteria.
  • Handwashing signage
    Mens RR does not have a handwashing sign posted. Must post a sign informing employees when to wash hands at all handsinks used by food service employees.
  • Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
    Observed open packages of cooked chicken and meatballs. 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.
  • Plumbing system repaired according to law
    Far right handsink (mens), and middle handsink (womens) have a leak. Must maintain all plumbing in good working order to prevent contamination and buildup of bacteria.
  • Storage and maintenance of wet and dry wiping cloths
    Observed wiping cloth not stored in solution. Must store wiping cloths in sanitizer when not in immiediate use to prevent buildup of bacteria.
  • equipment food contact surfaces and utensils clean to sight and touch.
    1) Observed a single use bowl used for a scoop in taco chips. If scoop is stored in the product then it must have a handle and the handle must be stored outside of the product. 2) Door gaskets on the following coolers are torn: super tall boys/40oz. door, all refrigerator doors except red bull door. Must replace door gaskets to ensure adequate temp is maintained. 3) Utensil holder in top drawer by stand mixer was soiled. Must keep clean to prevent buildup of bacteria and contamination. 4) Observed single use items stored on the floor in both dry storage areas. Must keep all food items at least 6 inches off the floor to prevent contamination.
  • In-use utensils, between-use storage
    1) Observed a single use bowl used for a scoop in taco chips. If scoop is stored in the product then it must have a handle and the handle must be stored outside of the product. 2) Door gaskets on the following coolers are torn: super tall boys/40oz. door, all refrigerator doors except red bull door. Must replace door gaskets to ensure adequate temp is maintained. 3) Utensil holder in top drawer by stand mixer was soiled. Must keep clean to prevent buildup of bacteria and contamination. 4) Observed single use items stored on the floor in both dry storage areas. Must keep all food items at least 6 inches off the floor to prevent contamination.
09/05/2013Routine
  • Food is properly labeled
    Brownies that are packaged in store do not have proper labeling. Labels must have at a minimum common name of product, list of ingredients in order of predominance by weight, accurate declaration of net weight, list of common allergens, and name andlocation of business.
  • 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
    Steam table items were being reheated in the table. Steam table is not designed for that use. Must use proper equipment to reheat items to at least 165*F.
  • Roasts held at a temperature of 130°F or above
    Steam table items (chix, bbq chix, taco meat, meatballs) was temped @ 65*F. Items must be maintained at 135*F or above to prevent buildup of bacteria. Table was not plugged in at time of inspection. Items were reheated and table was plugged in. Corrected at time of inspection --Iced coffee dispenser was temped @ 45*F, and product @49*F. Product must be maintained at 41*F or below to prevent buildup of bacteria. Must not usef dispenser until unit can maintain 41* F or below.
  • Cleanability of floors, walls, and ceilings
    Cove base behind 3 hole sink in kitchen has come off the wall. Must replace cove base to prevent buildup of bacteria.
  • Separation from food, equipment, utensils, linens, and single service
    Observed chemicals stored above food items in dry storage area by kitchen. Must move chemicals below all food items to prevent contamination.
  • Plumbing system repaired according to law
    Far right handsink (mens), and middle handsink (womens) have a leak. Must maintain all plumbing in good working order to prevent contamination and buildup of bacteria.
  • In-use utensils, between-use storage
    1) Observed a single use bowl used for a scoop in taco chips. If scoop is stored in the product then it must have a handle and the handle must be stored outside of the product. 2) Door gaskets on the following coolers are torn: super tall boys/40oz. door, all refrigerator doors except red bull door. Must replace door gaskets to ensure adequate temp is maintained. 3) Utensil holder in top drawer by stand mixer was soiled. Must keep clean to prevent buildup of bacteria and contamination. 4) Observed single use items stored on the floor in both dry storage areas. Must keep all food items at least 6 inches off the floor to prevent contamination.
  • equipment food contact surfaces and utensils clean to sight and touch.
    1) Observed a single use bowl used for a scoop in taco chips. If scoop is stored in the product then it must have a handle and the handle must be stored outside of the product. 2) Door gaskets on the following coolers are torn: super tall boys/40oz. door, all refrigerator doors except red bull door. Must replace door gaskets to ensure adequate temp is maintained. 3) Utensil holder in top drawer by stand mixer was soiled. Must keep clean to prevent buildup of bacteria and contamination. 4) Observed single use items stored on the floor in both dry storage areas. Must keep all food items at least 6 inches off the floor to prevent contamination.
  • Food storage - preventing contamination from the premises
    Observed food stored on the floor in the walk in freezer. Must store all food at least 6 inches off the floor to prevent contamination.
  • Storage and maintenance of wet and dry wiping cloths
    Observed wiping cloth not stored in solution. Must store wiping cloths in sanitizer when not in immiediate use to prevent buildup of bacteria.
  • Linens- cleaning and storage
    1) Observed a single use bowl used for a scoop in taco chips. If scoop is stored in the product then it must have a handle and the handle must be stored outside of the product. 2) Door gaskets on the following coolers are torn: super tall boys/40oz. door, all refrigerator doors except red bull door. Must replace door gaskets to ensure adequate temp is maintained. 3) Utensil holder in top drawer by stand mixer was soiled. Must keep clean to prevent buildup of bacteria and contamination. 4) Observed single use items stored on the floor in both dry storage areas. Must keep all food items at least 6 inches off the floor to prevent contamination.
  • Laundry facilities
    requirement, location, and use
  • Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
    Thermometer inside iced coffee dispenser was reading around 60*F. Internal temp was around 45*F. Must replace thermometer inside to ensure accurate readings and maintain safe temp.
  • Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
    Observed open packages of cooked chicken and meatballs. 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.
  • Handwashing signage
    Mens RR does not have a handwashing sign posted. Must post a sign informing employees when to wash hands at all handsinks used by food service employees.
09/05/2013Routine

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