| No violation noted during this evaluation. | 02/24/2015 | Follow Up LOC |
- Storage and maintenance of wet and dry wiping cloths
Observation: Towels used for wiping food contact surfaces not in sanitizing solution between uses.
- 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: Items in hot hold unit in sandwich prep area not at 135 degrees: Ground meat - 127 degrees, meatballs - 129 degrees.
- Packaged foods shall comply with standard of identity requirements
Observation: Wrong ingredient labels on packaged salads in self-serve case.
- Handwashing cleanser, availability
Observation: No soap at hand sink in sandwich prep area.
- Hand drying provided
Observation: No paper towels at hand sink in sandwich prep area.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Sanitizer not registering in 3rd compartment.
- Commercially processed, Ready to eat foods reheated to 135°F of above for hot holding within 2 hours
Observation: pre-cooked chicken temped between 90 - 115 when removed from oven, to be packaged for hot holding. Had staff run through oven again, proper temperature reached.
- Handwashing aides and devices, use restrictions
Observation: Plastic lids in hand sink in sandwich prep area. Towel in hand sink in ware washing area.
|
01/22/2015 | Regular |
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
- Preventing contamination when tasting
- Mechanical warewashing equipment, hot water sanitizing temperatures
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
|
07/30/2013 | Routine |
- Preventing contamination when tasting
- 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
- Shellstock, maintaining identification
- Mechanical warewashing equipment, sanitization pressure
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
|
07/30/2013 | Routine |
- Light bulbs, protective shielding
Broken light shields in hot hold units.
- Eating, drinking, or using tobacco
Eating in food prep area. Open drinks prohibited.
- Handwashing signage
Signage required at all handsinks used by employees, including restrooms.
- Miscellaneous sources of contamination
Containers of onions sitting on floor. Onions under handsink, no barrier for protection. Apples out for consumer self service - no utensil provided.
- Other personal care items - storage
Purse sitting on pop boxes.
- Food temperature measuring devices are provided and readily accessible
Thin tipped thermometer does not work *
- equipment food contact surfaces and utensils clean to sight and touch.
Interior of cappucinno machine soiled *. Handles on hot hold units soiled. Interior of lid holders soiled.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Self-service of raw, unpackaged animal food, such as beef, pork, lamb, poultry, and fish
Containers of onions sitting on floor. Onions under handsink, no barrier for protection. Apples out for consumer self service - no utensil provided.
- Posting of a valid license
- Food storage - preventing contamination from the premises
Containers of onions sitting on floor. Onions under handsink, no barrier for protection. Apples out for consumer self service - no utensil provided.
- Duties of PIC
Staff not familiar with reportable diseases *.
|
07/01/2013 | Routine |
- Food temperature measuring devices are provided and readily accessible
Thin tipped thermometer does not work *
- Light bulbs, protective shielding
Broken light shields in hot hold units.
- Miscellaneous sources of contamination
Containers of onions sitting on floor. Onions under handsink, no barrier for protection. Apples out for consumer self service - no utensil provided.
- Other personal care items - storage
Purse sitting on pop boxes.
- Food storage - preventing contamination from the premises
Containers of onions sitting on floor. Onions under handsink, no barrier for protection. Apples out for consumer self service - no utensil provided.
- Self-service of raw, unpackaged animal food, such as beef, pork, lamb, poultry, and fish
Containers of onions sitting on floor. Onions under handsink, no barrier for protection. Apples out for consumer self service - no utensil provided.
- Duties of PIC
Staff not familiar with reportable diseases *.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Eating, drinking, or using tobacco
Eating in food prep area. Open drinks prohibited.
- equipment food contact surfaces and utensils clean to sight and touch.
Interior of cappucinno machine soiled *. Handles on hot hold units soiled. Interior of lid holders soiled.
- Handwashing signage
Signage required at all handsinks used by employees, including restrooms.
- Posting of a valid license
|
07/01/2013 | Routine |
Restaurant representatives - add corrected or new information about Caseys General Store #1125, 207 Front St Po 95 Humeston, Ia 50123, , IA »