CASEY'S GENERAL STORE #3059, 1021 W 8TH ST, WELLINGTON, KS - Restaurant inspection findings and violations
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Violation code | Inspection Date | Violations | Type | Compliance |
|---|
- KDA_3_30212 - --There is an unlabeled shaker at the sandwich make table that was identified as garlic powder. There are unlabeled items near the cooking area in the kitchen that were identified as donut icings.
- KDA_3_30412A - --There are cups with no handles being used as scoops for the pizza toppings (sausage and cheese) at the pizza make table. These cups are being stored in direct contact with the food items.
- KDA_3_50118A1 - --In the sandwich make table there is a container of ready-to-eat Cotto that is dated as having been opened 12/2, and use by 12/8. COS - kitchen staff discarded this. In the sandwich make table there is a container of ready-to-eat bologna that is dated as having been opened on 11/27. COS - the kitchen staff discarded this.
- KDA_3_50118A3 - --In the sandwich make table there is a container of ready-to-eat chicken that is dated as being opened 12/8, use by 12/19. The kitchen staff said it was probably supposed to be a "4" and read 14 instead of 19, but agrees that this is not what it looks like it says. COS - she rewrote the date marking sticker.
- KDA_3_60211B1 - --Near the register there are containers of "Casey's Chow Mix" and "Peanut Butter Bites" that are labeled as Mini Chocolate Chip Cookies and Donut Holes. COS - Casey's chow stickers and Peanut Butter Bites stickers were added to the containers.
- KDA_3_60211B4 - --The bags of ice for sale have business information for a Casey's in Ankeny, IA. This ice is bagged in this store. Letting the manager that the store number should be placed on the bags so that their information will be connected to the bag of ice.
- KDA_4_20211A2 - --There is a clear plastic bowl that is used for pizza toppings in the kitchen. It has cracking on the very bottom center of the bowl. There are three rubber spatulas that are fraying along the edges stored in a drawer in the kitchen. There is a cracked ice scoop sitting in a container on top of the ice machine.
- KDA_4_60111A - --There is a shelf of dishes in the kitchen that the kitchen employee said were all clean dishes. Ten containers/lids on this shelf of clean dishes have sticker residue remaining on the outside of them, and are stacked together with other dishes. Let the manager know that the sticker residue needs to be removed during the washing process. There is dried food splatter on the interior ceiling of the microwave on the retail floor.
- KDA_4_60111C - --There is dust accumulation in the vent hood directly above the pizza oven. There is dust accumulation on the fan covers in the walk-in-cooler (kitchen walk-in, drink walk-in on back fan covers).
- KDA_4_90311A - --In the back dry storage room there are boxes of cups and boxes of single-use containers being stored directly on the floor.
- KDA_4_90311B - --There are non-inverted and uncovered stainless steel bowls and pans being stored on the shelf near the walk-in-cooler in the kitchen.
- KDA_4_90311C - --There are single-use paper containers and single-use plastic containers stored on the bottom shelves of the two tables in the center of the kitchen. There are also single-use coffee filters stored above the coffee machine on the retail floor. These are all outside of their original protective packaging and are neither covered nor inverted.
- KDA_6_20215A3 - --There is a 1/4 to 1/2 inch gap between the two front doors where sunlight shines through while the doors are closed.
- KDA_6_30114 - --The hand washing sink by the ice machine does not have a hand washing sign posted. Corrected on Site (COS) - provided with sign to be posted.
- KDA_6_50112A - --There is dust buildup on the interior ceiling in the kitchen around the ceiling vents. There is debris spill on the floor in the walk-in-freezer.
- KDA_7_10211 - --In the cabinet below the one sink on the retail floor there is an unlabeled spray bottle with a pink liquid inside. The manager verified that this was degreaser. Let her know that it needed to be labeled.
- KDA_7_20111A - --In the back storage room near the ice machine there is a shelf with boxes of bagged soda pop. There is an open bottle of Oven Glo Cleaner stored directly next to/against a box of bagged Root Beer. COS - the manager moved this.
- KDA_7_20111B - --In the kitchen there is a bottle of Cleaning Form being stored directly on top of the paper towel dispenser at the hand sink by the ware washing sinks. Let the manager know that this needed to be moved. In the back storage room near the ice machine there is a shelf with boxes of bagged soda pop. There is a spray bottle of degreaser hanging off the edge of this shelf directly above a box of bagged Root Beer. COS - the manager moved this.
- KDA_Defacto - --Ownership verified. --Pizza heated in oven for hot holding in case: 181.4 F Two items that were reheating in the steam table reached 165 F in a little more than an hour. A third item, meatballs, was still measuring 99/100 F after an hour and fifteen minutes of reheating in the steam table. Spoke to the manager about this possibly being because of how thick they are/how full the container is/how hard it is to stir the meatballs in the small container without breaking them up. Recommended they be microwaved to ensure they reaching the proper temperature in the next 45 minutes. --Soft Serve Machine: Chocolate - 39.8 F End Cap Cooler: Parfait - 41.9 F Windowed Cooler (Retail Side): Cheese - 42.0 F Creamiser: French vanilla - 39.8 F Walk-in-Cooler (Drinks): Roast Beef Sandwich - 41.8 F Sandwich Make Table: Ham - 40.3 F Cooler below Sandwich Make Table: Bologna - 37.9 F Sandwich Make Table (Left Side): Chopped Lettuce - 40.2 F Pizza Make Table: Sausage - 42.7 F Cooler below Pizza Make Table: Beef - 43.9 F (Note - the pizza make table was open up top, and the doors below were not completely closed upon beginning inspection) Walk-in-Cooler (Kitchen): Cheese - 37.7 F --Steam Table: Gravy - 140.7 F --The sanitizer in the 3 vat sink is measuring less than 100ppm quaternary ammonia. The bottle label calls for 200-400ppm on food contact surfaces. Dishes were not being done when this was checked. Let the kitchen employees know that the sanitizer needed to be remade prior to the dishes being sanitized. --There were quaternary ammonia test strips (good through 2017) available in the kitchen.
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12/09/2015 | 19 | Regular | Out |
- KDA_3_30412A - --REPEAT: There are cups with no handles being used as scoops for the pizza toppings in the pizza make table. The cups are being stored in direct contact with the food items.
- KDA_3_50118A1 - --REPEAT: In the sandwich make table in the kitchen there is opened, ready-to-eat C. Salami(2 containers), Bologna, Salami, and chicken. These are all dated as opened 12/16 and use by 12/22. COS - these were all discarded.
- KDA_4_20211A2 - --REPEAT: There is a cracked plastic bowl near the pizza make table in the kitchen. This is used to measure the toppings to the pizzas. The manager said she is working to find out where she needs to order replacements from.
- KDA_4_60111A - --REPEAT: There is a shelf of dishes in the kitchen that were identified as clean dishes. Three of these containers have sticker residue remaining on the outside of the containers and are stacked with other containers. Corrected on Site (COS) - the containers were moved to ware washing.
- KDA_6_20215A3 - --REPEAT: There is a narrow 1/4 to 1/2 inch gap between the two front doors where sunlight shines through while the doors are closed.
- KDA_6_30114 - --REPEAT: There is no hand washing sign posted at the hand sink by the ice machine.
|
12/23/2015 | 6 | Follow-up | Out |
| Details not available. | 08/12/2014 | | | |
| Details not available. | 07/30/2014 | | | |
| Details not available. | 08/10/2013 | | | |
| Details not available. | 07/31/2013 | | | |
Violation descriptions:
- KDA_3_30212 - Food storage containers (Common Name) Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
- KDA_3_30412A - In-use utensil storage (Handles above top of container) Except as specified under 3-304.12(B), during pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in the FOOD with their handles above the top of the FOOD and the container.
- KDA_3_50118A1 - P - RTE PHF/TCS, Disposition (discard if held more than 7 days) Refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared or opened and held in a FOOD ESTABLISHMENT for more than 24 hours shall be discarded if it is held at a temperature of 5°C (41°F) or less for more than 7 days, with the day of preparation counted as Day 1.
- KDA_3_50118A3 - P - RTE PHF/TCS, Disposition (discard if dated for more than 7 days) Refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared or opened and held in a FOOD ESTABLISHMENT for more than 24 hours shall be discarded if it is marked to indicate a date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5°C (41°F) or less that is more than 7 days from the date of preparation or opening, with the day of preparation counted as Day 1.
- KDA_3_60211B1 - Label information (packaged in establishment - Common Name) Label information shall include the common name of the FOOD, or absent a common name, an adequately descriptive identity statement.
- KDA_3_60211B4 - Label information (packaged in establishment - Business Information) Label information shall include the name and place of business of the manufacturer, packer, or distributor.
- KDA_4_20211A2 - FCS (Imperfections) Multiuse FOOD-Contact SURFACES shall be free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections.
- KDA_4_60111A - Food Contact Clean to Sight and Touch - EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
- KDA_4_60111C - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
- KDA_4_90311A - Cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLEUSE ARTICLES shall be stored: In a clean, dry location- Where they are not exposed to splash, dust, or other contamination- and, At least 15 cm (6 inches) above the floor.
- KDA_4_90311B - Clean EQUIPMENT and UTENSILS shall be stored as specified under ¶ (A) of this section and shall be stored: In a self-draining position that allows air drying- and, Covered or inverted.
- KDA_4_90311C - SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under ¶ 4- 903.11(A) and shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used.
- KDA_6_20215A3 - Outer openings (Doors) Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by solid, self-closing, tight-fitting doors.
- KDA_6_30114 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
- KDA_6_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
- KDA_7_10211 - Common Name (Working containers) Working containers used for storing POISONOUS or TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the Common Name of the material.
- KDA_7_20111A - Chemical Storage (spacing/partitioning) POISONOUS OR TOXIC MATERIALS shall be stored so they cannot contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning.
- KDA_7_20111B - Chemical storage (not above FOOD, etc.) POISONOUS or TOXIC MATERIALS shall be stored so they cannot contaminate FOOD, equipment, UTENSILS, LINENS, and single-service and SINGLEUSE ARTICLES by locating the POISONOUS or TOXIC MATERIALS IN an area that is not above FOOD, equipment, UTENSILS, LINENS, and single-service or single-use ARTICLES.
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