- Clean condition-hands and arms
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
- Discharge from eyes, nose, and mouth
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05/01/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
- Clean condition-hands and arms
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
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05/01/2013 | Routine |
- Common name-working containers
Observed toxic spray bottle not properly labeled. Corrected at time of inspection.
- Food is properly labeled
Observed pastry items available for customer self service not properly labeled. Observed packaged cookies not properly labeled. Observed bulk ingredient container not properly labeled.
- 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
Observed meatballs not properly being re-heated in steam table. Corrected at time of inspection.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observed ground beef, egg topping, meatballs and chicken not properly date marked.
- Roasts held at a temperature of 130°F or above
Observed pizza prep table holding at 50*. All food products were moved to alternate cooler and establishment must not use until cooler can maintain 41* or below. Possible casue is tripped GFI outlet according to kitchen employees.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observed taco meat in deli cooler that has exceeded 7 day requirement. Voluntarily discarded.
- Handwashing signage
Observed handwashing sign not posted at one kitchen handsink and ice machine handsink.
- Using a handwashing sink- operation and maintenance
Observed ice machine handsink not accessible.
- Food temperature measuring devices are provided and readily accessible
Establishment unable to provide thin probe thermometer.
- Duties of PIC
Establishment does not have written employee health policy.
- When to wash
Observed food employee fail to wash hands in between glove change. Glove change does not replace handwashing. Corrected at time of inspection.
- Food storage containers identified with common name of food
Observed pastry items available for customer self service not properly labeled. Observed packaged cookies not properly labeled. Observed bulk ingredient container not properly labeled.
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04/18/2013 | Routine |
- Food temperature measuring devices are provided and readily accessible
Establishment unable to provide thin probe thermometer.
- When to wash
Observed food employee fail to wash hands in between glove change. Glove change does not replace handwashing. Corrected at time of inspection.
- Common name-working containers
Observed toxic spray bottle not properly labeled. Corrected at time of inspection.
- Using a handwashing sink- operation and maintenance
Observed ice machine handsink not accessible.
- Roasts held at a temperature of 130°F or above
Observed pizza prep table holding at 50*. All food products were moved to alternate cooler and establsihment must not use until cooler can maintain 41* or below. Possible cause is tripped GFI outlet according to kitchen employees.
- Food storage containers identified with common name of food
Observed pastry items available for customer self-service not properly labeled. Observed packaged cookies not properly labeled. Observed bulk ingredient container not properly labeled.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observed ground beef, egg topping, meatballs and chicken not properly date marked.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observed taco meat in deli cooler that has exceeded 7 day requirement. Voluntarily discarded.
- Handwashing signage
Observed hand washing sign not posted at one kitchen handsink and ice machine handsink.
- 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
Observed meatballs not being properly re-heated in steam table. Corrected at time of inspection.
- Duties of PIC
Establishment does not have written employee health policy.
- Food is properly labeled
Observed pastry items available for customer self-service not properly labeled. Observed packaged cookies not properly labeled. Observed bulk ingredient container not properly labeled.
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04/18/2013 | Routine |
Restaurant representatives - add corrected or new information about Casey's General Store #2892, 6120 Douglas Ave, Des Moines, IA 50322 »