| No violation noted during this evaluation. | 08/24/2015 | Follow Up LOC |
- Handwashing signage
Observation: The hand sink in the ice machine room did not have a hand wash sign placed by it. I provided a hand wash sign and the PIC placed it by the hand sink.
- Protecting food from environmental contamination
Observation: Scoops in the pizza prep did not have handles placed on them. The PIC state she would take care of the issue. Several boxes were being placed on the floor in the walk in freezer. Boxes were placed on a shelf.
- Separation from food, equipment, utensils, linens, and single service
Observation: There was some chemicals being stored above food in the prep areas. The units were moved to placed where the chemicals were being stored.
- 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.
- Sanitizers
Observation: The quat sanitizer was 0 ppm. The cook added more quat sanitizer to the solution and when I left the sanitizer reached 200 ppm.
- Wiping cloths properly air dried
Observation: Common towels were being stored on counter tops after each use.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Carts, shelves, and other non food contact surfaces were not clean to sight in the prep area.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The ice machine was not clean to sight.
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility does not have a diarrhea vomit clean up plan on site. I provided them with one and they sated they would copy it and place it into protocol.
|
08/03/2015 | Regular |
| No violation noted during this evaluation. | 09/22/2014 | Non Illness Complaint |
- Protecting food from environmental contamination
Observation: The cups used to scoop food out did not have any handles on them. Donuts were not completely covered in the prep area.
- Packaged foods shall comply with standard of identity requirements
Observation: Packaged cookies and donuts were not labeled with their ingredients, product name, net weight, and address where they were maded.
- Food storage - preventing contamination from the premises
Observation: Food in the walk in freezer unit was being stored on the floor.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: The facility did not have a thermometer to temp thin masses.
- Air drying of equipment and utensils
Observation: Containers above the three hole sink were not air dried prior to placing them in storage.
- Hand drying provided
Observation: The hand sink in the prep area did not have any paper towels.
- Common name-working containers
Observation: A purple spray bottle was not labeled in the prep area.
- The ability to describe the symptoms associated with the diseases that are transmissible through food
Observation: The person in charge could not remember the components to the sick policy.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The light covers, tops of the machines, and shelves in the walk in cooler were not clean to sight.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloths were not being placed in sanitizer after each use.
|
08/28/2014 | Routine |
- Food storage - preventing contamination from the premises
Boxes in the walk in freezer were not 6 inches off of the floor. The donuts were not covered in the racks. Corrected at time of inspection
|
07/25/2013 | Routine |
- Food storage - preventing contamination from the premises
Boxes in the walk in freezer were not 6 inches off of the floor. The donuts were not covered in the racks. Corrected at time of inspection
|
07/25/2013 | Routine |
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
- 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
- Eating, drinking, or using tobacco
|
07/15/2013 | Routine |
- Clean condition-hands and arms
- Shellstock, maintaining identification
- 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
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
|
07/15/2013 | Routine |
- Food storage - preventing contamination from the premises
Food was being stored on the floor in the walk in freezer.
- equipment food contact surfaces and utensils clean to sight and touch.
Cups were exceeding the cup dispenser limit by the coffee area. The tongs by the donuts were not clean to sight. The unit shall be cleaned every four hours or replaced by a new tongs. Scoops in the pizza prep area did not have handles on them. --Wiping cloths were being left out after each use. Donut racks were not clean to sight.
- Posting of a valid license
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Vents above the frying area were dusty.
- Linens- cleaning and storage
Cups were exceeding the cup dispenser limit by the coffee area. The tongs by the donuts were not clean to sight. The unit shall be cleaned every four hours or replaced by a new tongs. Scoops in the pizza prep area did not have handles on them.
- Storage and maintenance of wet and dry wiping cloths
Wiping cloths were being left out after each use. Donut racks were not clean to sight.
- Food storage containers identified with common name of food
The salads in the circular fridge in front did not have an address where it was produced, net weight, and ingredients on them. Several common containers did not have food labels on them including the toppings to the donuts, oil, and shaker containers.
- Test kit provided and used to measure sanitizing solution concentration
The facility did not have bleach water test strips during inspection.
- Designated areas for employees
use of designated areas by employees
- Food is properly labeled
The salads in the circular fridge in front did not have an address where it was produced, net weight, and ingredients on them. Several common containers did not have food labels on them including the toppings to the donuts, oil, and shaker containers.
- Poisonous or toxic materials used and applied
Bleach water was 200 ++ ppm. The product shall maintaine 50-100 ppm. Chemical spray bottles were not being labeled in the prep area.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
The tops of the coffee machines and the tops of the lights in the prep area were dusty. Purses were being stored in the prep area. Employees shall place purses in a locker room area.
- Multiuse food contact surfaces are constructed of safe materials
Cups were exceeding the cup dispenser limit by the coffee area. The tongs by the donuts were not clean to sight. The unit shall be cleaned every four hours or replaced by a new tongs. Scoops in the pizza prep area did not have handles on them.
- Food temperature measuring devices are provided and readily accessible
- Roasts held at a temperature of 130°F or above
Pulled pork and meat balls were both 90-105 degrees F. The product shall be heated up to 135 degrees or higher in a oven/microwave unit prior to placing it on hot hold.
|
07/09/2013 | Routine |
- Food storage - preventing contamination from the premises
Food was being stored on the floor in the walk in freezer.
- Poisonous or toxic materials used and applied
Bleach water was 200 ++ ppm. The product shall maintaine 50-100 ppm. Chemical spray bottles were not being labeled in the prep area.
- Storage and maintenance of wet and dry wiping cloths
Wiping cloths were being left out after each use. Donut racks were not clean to sight.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
The tops of the coffee machines and the tops of the lights in the prep area were dusty. Purses were being stored in the prep area. Employees shall place purses in a locker room area.
- Posting of a valid license
- Designated areas for employees
use of designated areas by employees
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Vents above the frying area were dusty.
- equipment food contact surfaces and utensils clean to sight and touch.
Wiping cloths were being left out after each use. Donut racks were not clean to sight. --Cups were exceeding the cup dispenser limit by the coffee area. The tongs by the donuts were not clean to sight. The unit shall be cleaned every four hours or replaced by a new tongs. Scoops in the pizza prep area did not have handles on them.
- Multiuse food contact surfaces are constructed of safe materials
Cups were exceeding the cup dispenser limit by the coffee area. The tongs by the donuts were not clean to sight. The unit shall be cleaned every four hours or replaced by a new tongs. Scoops in the pizza prep area did not have handles on them.
- Test kit provided and used to measure sanitizing solution concentration
The facility did not have bleach water test strips during inspection.
- Roasts held at a temperature of 130°F or above
Pulled pork and meat balls were both 90-105 degrees F. The product shall be heated up to 135 degrees or higher in a oven/microwave unit prior to placing it on hot hold.
- Linens- cleaning and storage
Cups were exceeding the cup dispenser limit by the coffee area. The tongs by the donuts were not clean to sight. The unit shall be cleaned every four hours or replaced by a new tongs. Scoops in the pizza prep area did not have handles on them.
- Food storage containers identified with common name of food
The salads in the circular fridge in front did not have an address where it was produced, net weight, and ingredients on them. Several common containers did not have food labels on them including the toppings to the donuts, oil, and shaker containers.
- Food temperature measuring devices are provided and readily accessible
- Food is properly labeled
The salads in the circular fridge in front did not have an address where it was produced, net weight, and ingredients on them. Several common containers did not have food labels on them including the toppings to the donuts, oil, and shaker containers.
|
07/09/2013 | Routine |
Restaurant representatives - add corrected or new information about Casey's General Store #2889, 3051 Floyd Blvd, Sioux City, IA 51108 »