No violation noted during this evaluation. | 06/15/2015 | Follow Up LOC |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Ice machine not clean to sight or touch.
- Common name-working containers
Observation: Icing bucket being used for liquid dish soap and not properly labeled. Bucket was labeled during inspection. Corrected.
- Established procedures for responding to vomiting and diarrheal events
Observation:PIC unable to provide procedures for clean up of vomiting and diarrhea events.
- Light bulbs, protective shielding
Observation: Lights not shielded in walk in cooler and PIC unable to determine if they are shatter proof.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Build up on utensil storage container.
- Using a handwashing sink- operation and maintenance
Observation: Tray stored in hand sink. Tray was removed during inspection. Corrected.
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06/05/2015 | Regular |
- Using a handwashing sink- operation and maintenance
Observation:Hand sink appears to be used as a dump sink. Empty pop can turned upside down in sink.
- Posting inspection reports
Observation:Report not posted
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Light bulbs, protective shielding
Observation:Lights not shielded in walk in cooler
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Visible mildew/mold growth in ice machine
- Food storage - preventing contamination from the premises
Observation:Food lying on the floor in the walk in freezer
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05/06/2014 | Routine |
- Mechanical warewashing equipment, sanitization pressure
- Private homes
Excessive moisture on the walk in cooler floor. Locate and repair the source of the moisture.
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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04/09/2013 | Routine |
- Private homes
Excessive moisture on the walk in cooler floor. Locate and repair the source of the moisture.
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Mechanical warewashing equipment, hot water sanitizing temperatures
|
04/09/2013 | Routine |
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