| No violation noted during this evaluation. | 09/04/2015 | Follow Up LOC |
- Storage and maintenance of wet and dry wiping cloths
Observation: Towels used for wiping food contact surfaces not in santizing solution between uses.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: Establishment does not have a thin tipped thermometer
- Designated areas for employees
use of designated areas by employees
- Foods are cooled using appropriate methods
Observation: Placing hot gravy in tightly covered plastic container and putting into pizza prep table to coo. Discussed proper methods.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: Food contact surfaces (pizza peel, slicer, donut tongs) not washed and sanitized every four hours.
- Posting inspection reports
Observation: Inspection report not posted.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Sliced cheese sitting out at 55 degrees. Shredded cheese sitting out at 61 degrees
|
08/24/2015 | Regular |
- Food temperature measuring devices are provided and readily accessible
Thin probe thermometer required for correct food temp monitoring
- Toilet room
receptacle, enclosed, fixtures clean
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Floors soiled especially under equipment in freezer
- Refuse, recyclables, and returnables
materials, design, construction, and installation
|
07/10/2013 | Routine |
- Toilet room
receptacle, enclosed, fixtures clean
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Floors soiled especially under equipment in freezer
- Refuse, recyclables, and returnables
materials, design, construction, and installation
- Food temperature measuring devices are provided and readily accessible
Thin probe thermometer required for correct food temp monitoring
|
07/10/2013 | Routine |
- Common name-working containers
Spray bottles not labeled with common name of contents
- Food storage containers identified with common name of food
Bulk food containers not labeled with common name of contents
- 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
Chicken,hamb. meatballs and other food being reheated in warmer for more than 2 hours and not reaching correct temp PHF not reheated to 165 within 2 hrs
|
04/26/2013 | Routine |
- Food storage containers identified with common name of food
Bulk food containers not labeled with common name of contents
- Common name-working containers
Spray bottles not labeled with common name of contents
- 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
Chicken,hamb. meatballs and other food being reheated in warmer for more than 2 hours and not reaching correct temp PHF not reheated to 165 within 2 hrs
|
04/26/2013 | Routine |
Restaurant representatives - add corrected or new information about Caseys General Store #1908, 507 S Jefferson, Indianola, IA 50125 »