- Equipment location, installation, repair, and adjustment
Observation: Several spatulas are no longer cleanable and damaged. Spatulas and containers were discarded at time of inspection. Corrected on site. --Observation: Right door of reach-in cooler with red bull has a torn gasket. Must replace gasket to maintain proper seal.
- Handwashing cleanser, availability
Observation: No soap available at bar hand sink in the kitchen next to grill. Soap must be available at every hand sink.
- Food storage containers identified with common name of food
Observation: Several working containers with frosting, and other creams are not labeled in the kitchen area. All food items taken from original packages shall be identified with the common name of the food. This sis repeat violation.
- Test kit provided and used to measure sanitizing solution concentration
Observation: : No test strips available during inspection. Must have test strips available to ensure proper concentration of QA sanitizer between ppm. Concentration tested correctly between 200-400ppm.
- Capacity, availability, and pressure of hot and cold water
Observation: No hot water at handsink next to the grill. Employee said they do not use that sink. Hot water generation and distribution systems must be sufficient to meet the peak hot water demands at each hansink in the store. Employee are using another handskink. Call for service and fix it.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Can opener with food debris found with clean equipment in the kitchen drawer. Clean as often as necessary to keep clean. Removed.Corrected on site.
- Wiping cloths properly air dried
Observation: Numerous wet wiping clothes stored in black bucket on the floor.In between uses wiping cloths must be maintained in sanitizer or place to air dry.
- Food is properly labeled
Observation: Overall labeling is good, but several cookies were found on the counter with no label on them.Manager said they run out of the labels. Packaged food must be labeled a with common name of the food and major food allergens contained.
- Handwashing signage
Observation: Handwashing sign not posted at the handwashing sink in the kitchen next to grill and in the back storeage area. Every handsink use by employee must have sign posted reminding employee to wash their hands. Provided signage and corrected on site.
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07/29/2015 | Regular |
- Indoor and outdoor surfaces
Observation:Has cloth runner in dry storage area, provide a smooth, nonabsorbent mat for this purpose.
- Slash-resistant and cloth gloves used properly
Observation:Has cloth oven mitt that is soiled with pizza toppings from being in contact with pizzas when removed from oven, provide a glove like covering or prevent getting cloth into contact with the pizza, or provide a utensil for handling pizza pans.
- Hand drying provided
Observation:Single use towels needed for handsink by the ice machine, restocked.
- Backflow protection
air gap, device standard, when required
- Food storage containers identified with common name of food
Observation:Working container of flour in kitchen needs to be labeled with common name to prevent confusion.
- Toilet room
receptacle, enclosed, fixtures clean
- Material characteristics of non-food contact surfaces
Observation:Has reused cardboard box for pizza single slice wedge containers, must replace this cardboard box when open new supply, changed to new box today, or provide a container that is smooth, cleanable, and nonabsorbent for this storage purpose.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:1)Mixer bowl for KitchenAid soiled, reclean. 2)Racks in walk in small cooler very rusty, clean and may need to resurface or replace. 3)Some dark buildup behind the face plate of Freezee machine, clean and sanitize. 4)Clean capp machine, powders spilled.
- Food storage - preventing contamination from the premises
Observation: Has frozen cases of food on floor in walk in freezer for retail, all foods must be stored at least 6 inches off floor.
- Equipment location, installation, repair, and adjustment
Observation:Has cloth in bottom of Blimpie prep cooler absorbing excess moisture, has service call made for adjustment or repair.
- Designated areas for employees
use of designated areas by employees
- Food is properly labeled
Observation:Has bags of ice filled at this store and no identification on the bag as to location, label with store name or address.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Has undated creamer in the two creamer additive machines at self serve counter, must date when opened and use within manuf recommended time. Corrected on site.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation:Vent fan area in small walk in cooler is soiled, clean.
- Storage of clean linens, single-service, and single use articles
Observation:Has one case of single use hinged containers and wrapped bundles of pizza boxes on floor both in dry storage area by ice machine, both need to be stored at least 6 inches off floor.
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06/05/2014 | Routine |
- Designated areas for employees
use of designated areas by employees
- Multiuse food contact surfaces are constructed of safe materials
1) Norlake walk in cooler in kitchen area has soiled and rusty racks, clean, if rust persists, must resurface or replace to have smooth cleanable surfaces. 2) Handle for tuna and sugar are touching product, must keep food scoop handles inverted out of product. 3) Storing food slicer blade directly on cloth toweling, if need to be on toweling, separate with webbing to protect surface from toweling. 4) Clean interior rail holding sandwich toppings in Silver King make table 5) Retail-clean capp machine, some spilled product.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
1) Has hooks for coats but observed them hanging on dry storage racks, move to area not in contact with food or food equipment. 2) Clean floor sink under the 3 compartment sink, buildup. 3) Need a covered wastebasket for women's RR for feminine product disposal. 4) Has mop sitting in basin, must hang mop to air dry or drape in some fashion to allwo for air drying.
- Material characteristics of non-food contact surfaces
1) Reusing cardboard boxes for other products than original, ie bags of donut flour, rolls of labels for products, and squeeze bottles of dressings, must provide containers that are smooth, cleanable and nonabsorbent for this purpose. 2) Clean door opening area and gasket area of Norlake walk in, soiled. 3) Laminate missing around the garbage slot in laminate countertop, must repair or seal with at least two coats of light colored paint or varnish to make smooth, cleanable and nonabsorbent. 4) Seal any area where bare wood is showing through, ie lower cabinet areas. Retail-5) clean track of True Cooler holding sandwiches. 6) Torn gaskets on both walk in freezer and walk in entry door to beverage cooler, replace. 7) Both RR's handsinks need to be recaulked to wall to aid cleaning.
- Backflow protection
air gap, device standard, when required
- Food is properly labeled
1) Bagged ice made at store must be identified as to store location made, such as number, does usually but not labeled today. 2) Not all squeeze bottles of oils and sauces labeled with common name, need to label all as to contents. 3) No label on working container for flour, must label to identify contents.
- Common name-working containers
1) Must label the container holding sanitizer water in kitchen area. 2) Has weed killer stored in closet with soda box tower, must not have chemicals stored in this area, Correcting now.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Ventilation cover inside the Norlake walk in is dusty, clean more frequently.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Norlake walk in cooler in kitchen area has soiled and rusty racks, clean, if rust persists, must resurface or replace to have smooth cleanable surfaces. 2) Handle for tuna and sugar are touching product, must keep food scoop handles inverted out of product. 3) Storing food slicer blade directly on cloth toweling, if need to be on toweling, separate with webbing to protect surface from toweling. 4) Clean interior rail holding sandwich toppings in Silver King make table 5) Retail-clean capp machine, some spilled product. --1) Reusing cardboard boxes for other products than original, ie bags of donut flour, rolls of labels for products, and squeeze bottles of dressings, must provide containers that are smooth, cleanable and nonabsorbent for this purpose. 2) Clean door opening area and gasket area of Norlake walk in, soiled. 3) Laminate missing around the garbage slot in laminate countertop, must repair or seal with at least two coats of light colored paint or varnish to make smooth, cleanable and nonabsorbent. 4) Seal any area where bare wood is showing through, ie lower cabinet areas. Retail-5) clean track of True Cooler holding sandwiches. 6) Torn gaskets on both walk in freezer and walk in entry door to beverage cooler, replace. 7) Both RR's handsinks need to be recaulked to wall to aid cleaning.
- Food storage containers identified with common name of food
1) Bagged ice made at store must be identified as to store location made, such as number, does usually but not labeled today. 2) Not all squeeze bottles of oils and sauces labeled with common name, need to label all as to contents. 3) No label on working container for flour, must label to identify contents.
- Food storage - preventing contamination from the premises
1) Has case of walk in freezer on food side has one case of bread and one bucket of donut glaze on floor. 2) Walk in freezer on retail side has cases of food on floor. All foods must be stored at least 6 inches off floor.
- Handwashing signage
Need handwashing signage in both RR's, given examples today.
- Laundry facilities
requirement, location, and use
- Toilet room
receptacle, enclosed, fixtures clean
- When to wash
1) Observed staff put on gloves without washing hands first, must wash hands first, must also wash hands when remove gloves before move on to next task. 2) Observed staff starting to wash hands in three compartment sink area, must use only for warewashing, must use handsink for this activity. Given information on handwashing.
- In-use utensils, between-use storage
1) Norlake walk in cooler in kitchen area has soiled and rusty racks, clean, if rust persists, must resurface or replace to have smooth cleanable surfaces. 2) Handle for tuna and sugar are touching product, must keep food scoop handles inverted out of product. 3) Storing food slicer blade directly on cloth toweling, if need to be on toweling, separate with webbing to protect surface from toweling. 4) Clean interior rail holding sandwich toppings in Silver King make table 5) Retail-clean capp machine, some spilled product.
- Drying mops
1) Has hooks for coats but observed them hanging on dry storage racks, move to area not in contact with food or food equipment. 2) Clean floor sink under the 3 compartment sink, buildup. 3) Need a covered wastebasket for women's RR for feminine product disposal. 4) Has mop sitting in basin, must hang mop to air dry or drape in some fashion to allwo for air drying.
- Where to wash
1) Observed staff put on gloves without washing hands first, must wash hands first, must also wash hands when remove gloves before move on to next task. 2) Observed staff starting to wash hands in three compartment sink area, must use only for warewashing, must use handsink for this activity. Given information on handwashing.
- Cleanability of floors, walls, and ceilings
1) Wall in Blimpie near the cash register under the corner molding has gotten damaged and needs repair. 2) Wall is moldy in corner of closet holding soda tower, clean and check if moisture problem.
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05/21/2013 | Routine |
- Toilet room
receptacle, enclosed, fixtures clean
- Food storage - preventing contamination from the premises
1) Has case of walk in freezer on food side has one case of bread and one bucket of donut glaze on floor. 2) Walk in freezer on retail side has cases of food on floor. All foods must be stored at least 6 inches off floor.
- Food is properly labeled
1) Bagged ice made at store must be identified as to store location made, such as number, does usually but not labeled today. 2) Not all squeeze bottles of oils and sauces labeled with common name, need to label all as to contents. 3) No label on working container for flour, must label to identify contents.
- Food storage containers identified with common name of food
1) Bagged ice made at store must be identified as to store location made, such as number, does usually but not labeled today. 2) Not all squeeze bottles of oils and sauces labeled with common name, need to label all as to contents. 3) No label on working container for flour, must label to identify contents.
- Designated areas for employees
use of designated areas by employees
- Common name-working containers
1) Must label the container holding sanitizer water in kitchen area. 2) Has weed killer stored in closet with soda box tower, must not have chemicals stored in this area, Correcting now.
- In-use utensils, between-use storage
1) Norlake walk in cooler in kitchen area has soiled and rusty racks, clean, if rust persists, must resurface or replace to have smooth cleanable surfaces. 2) Handle for tuna and sugar are touching product, must keep food scoop handles inverted out of product. 3) Storing food slicer blade directly on cloth toweling, if need to be on toweling, separate with webbing to protect surface from toweling. 4) Clean interior rail holding sandwich toppings in Silver King make table 5) Retail-clean capp machine, some spilled product.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
1) Has hooks for coats but observed them hanging on dry storage racks, move to area not in contact with food or food equipment. 2) Clean floor sink under the 3 compartment sink, buildup. 3) Need a covered wastebasket for women's RR for feminine product disposal. 4) Has mop sitting in basin, must hang mop to air dry or drape in some fashion to allwo for air drying.
- Backflow protection
air gap, device standard, when required
- equipment food contact surfaces and utensils clean to sight and touch.
1) Reusing cardboard boxes for other products than original, ie bags of donut flour, rolls of labels for products, and squeeze bottles of dressings, must provide containers that are smooth, cleanable and nonabsorbent for this purpose. 2) Clean door opening area and gasket area of Norlake walk in, soiled. 3) Laminate missing around the garbage slot in laminate countertop, must repair or seal with at least two coats of light colored paint or varnish to make smooth, cleanable and nonabsorbent. 4) Seal any area where bare wood is showing through, ie lower cabinet areas. Retail-5) clean track of True Cooler holding sandwiches. 6) Torn gaskets on both walk in freezer and walk in entry door to beverage cooler, replace. 7) Both RR's handsinks need to be recaulked to wall to aid cleaning. --1) Norlake walk in cooler in kitchen area has soiled and rusty racks, clean, if rust persists, must resurface or replace to have smooth cleanable surfaces. 2) Handle for tuna and sugar are touching product, must keep food scoop handles inverted out of product. 3) Storing food slicer blade directly on cloth toweling, if need to be on toweling, separate with webbing to protect surface from toweling. 4) Clean interior rail holding sandwich toppings in Silver King make table 5) Retail-clean capp machine, some spilled product.
- Drying mops
1) Has hooks for coats but observed them hanging on dry storage racks, move to area not in contact with food or food equipment. 2) Clean floor sink under the 3 compartment sink, buildup. 3) Need a covered wastebasket for women's RR for feminine product disposal. 4) Has mop sitting in basin, must hang mop to air dry or drape in some fashion to allwo for air drying.
- Handwashing signage
Need handwashing signage in both RR's, given examples today.
- Material characteristics of non-food contact surfaces
1) Reusing cardboard boxes for other products than original, ie bags of donut flour, rolls of labels for products, and squeeze bottles of dressings, must provide containers that are smooth, cleanable and nonabsorbent for this purpose. 2) Clean door opening area and gasket area of Norlake walk in, soiled. 3) Laminate missing around the garbage slot in laminate countertop, must repair or seal with at least two coats of light colored paint or varnish to make smooth, cleanable and nonabsorbent. 4) Seal any area where bare wood is showing through, ie lower cabinet areas. Retail-5) clean track of True Cooler holding sandwiches. 6) Torn gaskets on both walk in freezer and walk in entry door to beverage cooler, replace. 7) Both RR's handsinks need to be recaulked to wall to aid cleaning.
- Multiuse food contact surfaces are constructed of safe materials
1) Norlake walk in cooler in kitchen area has soiled and rusty racks, clean, if rust persists, must resurface or replace to have smooth cleanable surfaces. 2) Handle for tuna and sugar are touching product, must keep food scoop handles inverted out of product. 3) Storing food slicer blade directly on cloth toweling, if need to be on toweling, separate with webbing to protect surface from toweling. 4) Clean interior rail holding sandwich toppings in Silver King make table 5) Retail-clean capp machine, some spilled product.
- When to wash
1) Observed staff put on gloves without washing hands first, must wash hands first, must also wash hands when remove gloves before move on to next task. 2) Observed staff starting to wash hands in three compartment sink area, must use only for warewashing, must use handsink for this activity. Given information on handwashing.
- Cleanability of floors, walls, and ceilings
1) Wall in Blimpie near the cash register under the corner molding has gotten damaged and needs repair. 2) Wall is moldy in corner of closet holding soda tower, clean and check if moisture problem.
- Where to wash
1) Observed staff put on gloves without washing hands first, must wash hands first, must also wash hands when remove gloves before move on to next task. 2) Observed staff starting to wash hands in three compartment sink area, must use only for warewashing, must use handsink for this activity. Given information on handwashing.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Ventilation cover inside the Norlake walk in is dusty, clean more frequently.
- Laundry facilities
requirement, location, and use
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05/21/2013 | Routine |
Restaurant representatives - add corrected or new information about Casey's General Store #2765, 5050 Northland Ne Ave, Cedar Rapids, IA 52402 »