When to wash Observation: Employee did not wash hands and switch gloves after handling chemical bottles. Inspector stopped employee before touching food and explained why and when to wash hands and change gloves. Employee then washed hands and changed gloves.
Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness Observation: Sanitizer in 3-compartment sink tested around 50ppm. Employee mixed new solution and used test strips to mix the concentration to the proper level of 200ppm.
11/20/2015
Regular
Common name-working containers Observation:All generic bottles to be labeled with contents.
Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation:The back side of ice chute on the pop machine with buildup.
In-use utensils, between-use storage Observation:Utensils are to be kept in the product or cleaned and sanitized when not in use.
equipment food contact surfaces and utensils clean to sight and touch. Observation:Utensil containers with buildup and debris
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