Food storage - preventing contamination from the premises Observation: Containers of frosting stored on floor
Duties of PIC Observation: Not familiar with reportable diseases
Separation from food, equipment, utensils, linens, and single service Observation: Chemicals stored next to proof bags, creamers, on top of cappuccino mixture. Can of Lysol on top of pop boxes.
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
10/30/2014
Regular
Person in charge is present Staff not familiar with reportable diseases *. No person in charge on duty.
Light bulbs, protective shielding Lights in hot hold units are not shielded.
Sanitization methods - hot water, chemical Not sanitizing. Proper three compartment sink sequence: Wash, rinse, sanitize and air dry. Demonstrated how to fill out sinks and used bleach for sanitizer at time of inspection.
Test kit provided and used to measure sanitizing solution concentration No test strips for checking concentration of sanitizing solution.
Food temperature measuring devices are provided and readily accessible Establishment does not have a thin tipped thermometer.
Duties of PIC Staff not familiar with reportable diseases *. No person in charge on duty.
Eating, drinking, or using tobacco Open drinks in food prep areas prohibited.
equipment food contact surfaces and utensils clean to sight and touch. Utensil drawer soiled.
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