Certified Food Protection Manager with management and supervisory responsibility employed by the establishment Observation: The facility does not have a CFPM.
Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A) Observation: The facility does not have a sick policy.
Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation: Non-food contact surface (microwave) not clean.
Food is properly labeled Observation: Food (cheesy potatoes) not properly labeled.
Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days Observation: Vendor prepackaged foods with numerous date marking systems. Foods were voluntarily discarded.
Using a handwashing sink- operation and maintenance Observation: Ice scoop stored in the hand sink.
equipment food contact surfaces and utensils clean to sight and touch. Observation: Food contact surfaces (ice chute and cappuccino machine) not clean to sight or touch.
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: Observed potatoes in hot hold below required temp at 127 degrees.
04/27/2015
Regular
No violation noted during this evaluation.
11/25/2014
Follow Up LOC
Handwashing signage Observation: Observed no hand wash sign at the hand sink. Corrected.
equipment food contact surfaces and utensils clean to sight and touch. Observation: Observed food contact surfaces (ice chute, soda fountain nozzles, cappuccino machine) not clean to sight or touch.
Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation: Observed non-food contact surfaces (handles and microwaves) not clean.
Cleaning procedure Observation: Observed the employees do not wash their hands prior to putting on their gloves. Corrected.
Using a handwashing sink- operation and maintenance Observation: Observed the hand sink is not accessible. Corrected.
A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods Observation: Observed the facility does not have a tip sensitive thermometer.
Sanitization methods - hot water, chemical Observation: Observed food contact surfaces (utensils and pans) not sanitized for at least 30 seconds. Corrected.
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