- Food storage - preventing contamination from the premises
Observation: Lowest blue rack in the kitchen dry storage is not at least 6 inches off the ground. All food/food items must be stored at least 6 inches off the floor.
- Food temperature measuring devices are provided and readily accessible
Observation: The following coolers do not have thermometers inside: Master-Bilt (behind registers), CoolPoint (by pop machine), and the prep cooler in kitchen. All coolers that hold TCS (time/temp control for safety) must have a thermometer inside.
- Light bulbs, protective shielding
Observation: Walk in cooler has light shields missing @ the retail doors. Must have shatter resistant bulbs or adequate covers to prevent contamination.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Test strips in the kitchen were water damaged. Must keep test strips in good working order to ensure accurate test.
- In-use utensils, between-use storage
Observation: Ice scoop was observed stored directly on the ice machine. Must store scoop in a container that is cleanable to prevent contamination.
- Storage of clean linens, single-service, and single use articles
Observation: Observed single use items stored on the floor. All food/food items must be stored at least 6 inches off the floor.
- Separation from food, equipment, utensils, linens, and single service
Observation: Observed bleach stored above single use cups in kitchen dry storage. May not store any chemicals above food/food items to prevent contamination.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Walk in cooler fan cover has become soiled and must be cleaned.
- Posting inspection reports
Observation: Most recent inspection report was not posted. Must post the most recent inspection in an area easily readable to the public.
- Material characteristics of non-food contact surfaces
Observation: Observed cardboard reused to hold items and line shelves. Once original product is gone, cardboard cannot be reused for any other product than original items.
- Handwashing signage
Observation: Mens employee bathroom does not have a hand washing sign posted. Must post a hand washing sign at all hand sinks used by food service employees.
- Drying mops
Observation: Observed mop stored bunched up in the mop bucket. Must allow mop to air dry when not in immediate use to prevent contamination.
- Equipment location, installation, repair, and adjustment
Observation: The following cooler have torn door gaskets and must be replaced: All retail doors on walk in cooler, CoolPoint sandwich cooler, and both walk in entrance doors.
- Cleanability of floors, walls, and ceilings
Observation: The following areas are no longer smooth, easily cleanable, and non absorbent: cove base missing on wall opposite bathrooms, drywall missing in entrance to office/beverage storage, and cove base missing by Master-Bilt cooler (retail).
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12/26/2014 | Regular |
- Laundry facilities
requirement, location, and use
- Material characteristics of non-food contact surfaces
Observed cardboard being reused (flats and pizza boxes). Must not reuse cardboard because it is not a smooth, easily cleanable, and non absorbent surface. Must replace with material that meets all above criteria.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Master Built cooler (2 door slide) had raw eggs and bacon stored above ready to eat (RTE) food. All raw products must be stored below RTE food to prevent contamination.
- Sanitization methods - hot water, chemical
Did not have sanitizer made up during inspection. Must have sanitizer made up during all food service hours. Made during inspection. COS.
- Test kit provided and used to measure sanitizing solution concentration
Test strips were expired at time of inspection. Must have test strips that are within expiration date for accurate test of sanitizer concentration. Strips were discarded at time of inspection.
- Light bulbs, protective shielding
Light bulbs in retail freezer and cooler do not have all shatter resistant bulbs or adequate covers. Must provide adequate covers or shatter resistant bulbs to prevent contamination.
- In-use utensils, between-use storage
1) Ice scoop was stored directly on the ice machine. Must store scoop on a cleanable surface to prevent contamination. 2) Door in front of red bull has a torn door gasket. Must keep all equipment in good working order to ensure adequate temp of potentially hazardous food (PHF). 3) Ice scoops were cracked at bottom. Must keep all utensils in good working order to prevent contamination and buildup of bacteria. Scoops were discarded at time of inspection. COS. 4) Retail area microwave has food buildup. Must keep clean to prevent buildup of bacteria and spread of disease. Clean at a frequency to prevent such buildup.
- Plumbing system repaired according to law
The following areas have a leak: retail handsink (coffee area), right side of 3 hole sink faucet, middle basin on 3 hole sink. All plumbing must be maintained in good working order to prevent buildup of bacteria and spread of disease.
- Drying mops
Observed mop bunched up in the mop sink. Must allow mop to air dry when not in immediate use by hanging from wall, inverting handle, or draping over side of bucket.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Walk in cooler fans have dust buildup. Must keep clean to prevent buildup of bacteria and spread of disease. Clean at a frequency to prevent such buildup.
- Food is properly labeled
Cookies and brownies in retail area did not have proper labeling. Labels must have at a minimum common name of food, ingredient list in order of predominance by weight, name, and place of business.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Ice scoop was stored directly on the ice machine. Must store scoop on a cleanable surface to prevent contamination. 2) Door in front of red bull has a torn door gasket. Must keep all equipment in good working order to ensure adequate temp of potentially hazardous food (PHF). 3) Ice scoops were cracked at bottom. Must keep all utensils in good working order to prevent contamination and buildup of bacteria. Scoops were discarded at time of inspection. COS. 4) Retail area microwave has food buildup. Must keep clean to prevent buildup of bacteria and spread of disease. Clean at a frequency to prevent such buildup.
- Utensils and pressure measuring devices maintained
1) Ice scoop was stored directly on the ice machine. Must store scoop on a cleanable surface to prevent contamination. 2) Door in front of red bull has a torn door gasket. Must keep all equipment in good working order to ensure adequate temp of potentially hazardous food (PHF). 3) Ice scoops were cracked at bottom. Must keep all utensils in good working order to prevent contamination and buildup of bacteria. Scoops were discarded at time of inspection. COS. 4) Retail area microwave has food buildup. Must keep clean to prevent buildup of bacteria and spread of disease. Clean at a frequency to prevent such buildup.
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04/11/2013 | Routine |
- Food is properly labeled
Cookies and brownies in retail area did not have proper labeling. Labels must have at a minimum common name of food, ingredient list in order of predominance by weight, name, and place of business.
- Laundry facilities
requirement, location, and use
- In-use utensils, between-use storage
1) Ice scoop was stored directly on the ice machine. Must store scoop on a cleanable surface to prevent contamination. 2) Door in front of red bull has a torn door gasket. Must keep all equipment in good working order to ensure adequate temp of potentially hazardous food (PHF). 3) Ice scoops were cracked at bottom. Must keep all utensils in good working order to prevent contamination and buildup of bacteria. Scoops were discarded at time of inspection. COS. 4) Retail area microwave has food buildup. Must keep clean to prevent buildup of bacteria and spread of disease. Clean at a frequency to prevent such buildup.
- Plumbing system repaired according to law
The following areas have a leak: retail handsink (coffee area), right side of 3 hole sink faucet, middle basin on 3 hole sink. All plumbing must be maintained in good working order to prevent buildup of bacteria and spread of disease.
- Light bulbs, protective shielding
Light bulbs in retail freezer and cooler do not have all shatter resistant bulbs or adequate covers. Must provide adequate covers or shatter resistant bulbs to prevent contamination.
- Sanitization methods - hot water, chemical
Did not have sanitizer made up during inspection. Must have sanitizer made up during all food service hours. Made during inspection. COS.
- Material characteristics of non-food contact surfaces
Observed cardboard being reused (flats and pizza boxes). Must not reuse cardboard because it is not a smooth, easily cleanable, and non absorbent surface. Must replace with material that meets all above criteria.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Walk in cooler fans have dust buildup. Must keep clean to prevent buildup of bacteria and spread of disease. Clean at a frequency to prevent such buildup.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Master Built cooler (2 door slide) had raw eggs and bacon stored above ready to eat (RTE) food. All raw products must be stored below RTE food to prevent contamination.
- Test kit provided and used to measure sanitizing solution concentration
Test strips were expired at time of inspection. Must have test strips that are within expiration date for accurate test of sanitizer concentration. Strips were discarded at time of inspection.
- Drying mops
Observed mop bunched up in the mop sink. Must allow mop to air dry when not in immediate use by hanging from wall, inverting handle, or draping over side of bucket.
- Utensils and pressure measuring devices maintained
1) Ice scoop was stored directly on the ice machine. Must store scoop on a cleanable surface to prevent contamination. 2) Door in front of red bull has a torn door gasket. Must keep all equipment in good working order to ensure adequate temp of potentially hazardous food (PHF). 3) Ice scoops were cracked at bottom. Must keep all utensils in good working order to prevent contamination and buildup of bacteria. Scoops were discarded at time of inspection. COS. 4) Retail area microwave has food buildup. Must keep clean to prevent buildup of bacteria and spread of disease. Clean at a frequency to prevent such buildup.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Ice scoop was stored directly on the ice machine. Must store scoop on a cleanable surface to prevent contamination. 2) Door in front of red bull has a torn door gasket. Must keep all equipment in good working order to ensure adequate temp of potentially hazardous food (PHF). 3) Ice scoops were cracked at bottom. Must keep all utensils in good working order to prevent contamination and buildup of bacteria. Scoops were discarded at time of inspection. COS. 4) Retail area microwave has food buildup. Must keep clean to prevent buildup of bacteria and spread of disease. Clean at a frequency to prevent such buildup.
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04/11/2013 | Routine |
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