No violation noted during this evaluation. | 12/09/2015 | Non Illness Complaint |
- Protecting food from environmental contamination
Observation: Several containers of food (meat and sausages) in reach-in kitchen cooler, have no lids. All food must be protected from contamination. Lids were placed on kitchen line and plastic wrapped product in walk-in. CORRECTED. COS
- Handwashing signage
Observation: Handwashing sign not posted at the handwashing sinks and restrooms. Every handsink use by employee must have sign posted reminding employee to wash their hands. Provided handouts.
- Posting inspection reports
Observation: The last inspection report is not posted for consumers to view. Must post the inspection report at eye level for consumers to view. Correctd on site,
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: 1) Cinnamon rolls with milk product in, 2) All brownies and several cookies, 4) Cappuccino in dispensers are not date marked on store counter for sales. Must date mark all TCS (time/temp control for safety) food with date opened/prepared and used within 7 days. Removed/Discarded and Corrected on site.
- Miscellaneous sources of contamination
Observation: The front reach-in cooler with ice cream is moldy around the gasket and condensates. 2) Walk-in cooler has ice buildup dripping on the food and condensate. Must defrost, clean and sanitize as needed. Must call for service
- Food storage containers identified with common name of food
Observation: All working containers in the kitchen such as sugar, paper, decoration coconut, chocolate, spice, sauce bottles and must be labeled with the common name of the food.
- Responsibility of food employees and conditional employees to report
Observation: Has the forms of Food Employee Illnesses Reporting Agreement but not signed. All food employees must read and sign Food Employee Illnesses Reporting Agreement.Obtained signatures. Corrected on site.
- Eating, drinking, or using tobacco
Observation: Employee beverage with no cover or lid being stored on food contact surface. Food employee must drink from closed beverage container to prevent mouth to hand contamination. Corrected on site.
- Indoor and outdoor surfaces
Observation: Floor tiling in front of ice cooler is damaged and missing. Repair.
- When to wash
Observation: Employee in the kitchen did not wash the hands before putting on gloves and between operations. Food employee must wash their hands and exposed portion of their arms immediately after engaging in food preparation when return to kitchen from other parts of operation. Employee verbalized understanding. Corrected on site.
- Capacity, availability, and pressure of hot and cold water
Observation: There is no enought pressure of hot water in women's restroom. The water source and system shall be of sufficient capacity to meet the hot peak water demands. Repair. Pf
- Storage or display of food in contact with water or ice
Observation: Ice buildup on boxes of uncovered chicken fritters and pork loins in walk-in freezer. Removed meat from ice/ discarded voluntarily. Must defrost to prevent source of contamination. Removed from ice Must keep freezer free of ice. Corrected on site.
- Food storage - preventing contamination from the premises
Observation: Boxes of food and several cases of frozen foods stored on the floor in walk-in freezer and walk-in cooler. Must store all food off the floor at least 6 inches to prevent contamination. Remove.
- Equipment location, installation, repair, and adjustment
Observation: The following doors of reach-in coolers have torn gaskets: Blue bunny ice- cream, Pepsi 1 and 2, Dr pepper, Red Bull , water and Gatorade. Must replace all torn gaskets to maintain proper seal and clean.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Vent above three compartment sink in the kitchen have excessive buildup of dust on screens. Ventilation systems must be maintained in a clean condition. Clean.
|
09/11/2015 | Regular |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: 1)Has container of tomatoes not date marked, lasts about 2 days, dating them now. Cut leafy greens such as lettuce will need similar date marking with new food code requirements. 2)Iced coffee not dated, must date with date opened and use in 7 days per instructions on unit. Corrected both today.
- Storage of clean linens, single-service, and single use articles
Observation:Has sleeves of single use clear hinged containers on floor in kitchen, moved to shelving now. 2)Has several cases of single use cups, lids, hinged containers on floor in dry storage area by ice machine area, all must be stored at least 6 inches off floor, provide more shelving racks.
- Food is properly labeled
Observation:Bags ice on site in Casey's bag but does not label with store number or location, must label to identify store packaged.
- Bare hand contact with ready to eat foods
Observation: upon arrival, observed staff handling ready to eat sandwich with bare hands, must use gloves or other barrier method or utensil with ready to eat items. Must discard snd now gloves being used. Corrected on site.
- Posting inspection reports
Observation:Does not have last years inspection report posted, must post this inspection report within public view.
- When to wash
Observation:Cook putting on gloves without washing hands first, must wash hands when putting on gloves. Review with all staff proper times to wash hands. Corrected.
- Handwashing cleanser, availability
Observation:No hand cleaner at handsink by ice machine, must keep stocked with handwashing supplies. Corrected on site.
- Food storage - preventing contamination from the premises
Observation:Has case of bread on floor in walk in freezer in kitchen area, cases of frozen items on floor in walk in freezer and cases of bagged milk on floor in walk in cooler both in retail area, and cases of snacks on floor in dry storage by ice machine area. All foods must be stored at least 6 inches off floor.
- Light bulbs, protective shielding
Observation:One light fixture in walk in freezer in kitchen, has unshield bulb, replace shield or provide a coated bulb.
- Drying mops
Observation:Has wet mop head sitting in empty mop bucket, must hang or drape on bucket to let air dry some between uses.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Clean floor under ice machine, dark buildup around towel edges.
- Food storage containers identified with common name of food
Observation:Flour and sugar working containers not identified with common name, labeled now.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation:Sanitizer in three compartment sink undetectible on test strip, added more now and at 200 ppm. Encourage to use test strip to check concentration. Corrected on site.
- Designated areas for employees
use of designated areas by employees
|
03/17/2014 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
- Stored frozen foods shall be maintained frozen
- Mechanical warewashing equipment, sanitization pressure
|
03/14/2013 | Routine |
- Mechanical warewashing equipment, hot water sanitizing temperatures
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
- Stored frozen foods shall be maintained frozen
- Shellstock, maintaining identification
|
03/14/2013 | Routine |
- Using a handwashing sink- operation and maintenance
Handsink by the ice machine is blocked by items stacked in front, remove items to allow easy access to the handsink.
- Food is properly labeled
1) Need to label the brownies wrapped for sale with ingredient label, corrected. 2) Unlabeled containers of flour, spices, oil and vinegar squeeze bottles all in kitchen area, label with common name to prevent confusion once food is removed from its original container. 3) Ice packaged on site must show identification of store, such as the number.
- In-use utensils, between-use storage
1) Capp machine still has masking tape covering an opening in one hopper, repair to make cleanable surface or replace hopper. 2) Storing ice scoop on top of the ice machine, must store ice scoop on cleanable surface such as tray or bucket or in the ice bin on the holder provided. 3) Several cases of single use cups on floor in dry storage area in back end, all food service products must be stored at least 6 inches off floor.
- Food storage - preventing contamination from the premises
1) Has several cases of frozen food, ice cream, and bag of ice all on floor in store walk in freezer, one case of bread of floor in kitchen walk in cooler. All food must be stored at least 6 inches off floor. 2) Has several plastic pallets holding foods in walk in cooler and freezer in kitchen area, provide more shelving to aid proper cleaning under racks.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
1) Has breakfast sausage and bacon, opened today, that needs to be date marked, any PHF must be dated when opened, thawed, or prepped and used within 7 days or discarded. Corrected on site. 2) Has iced coffee product that is to be date marked for 7 days per label on unit, product is dated for 10 days, must clarify with company the proper date marking for usage for this food, please obtain from company and forward to LCPH.
- Storage and maintenance of wet and dry wiping cloths
1) Bread boxes in kitchen need cleaned, soiled. 2) Using cardboard as dividers for pizza by the slice paper trays, provide a material that is nonabsorbent for this purpose, cardboard should not be reused for any purpose other than the original product. 3) Has rope style material container holding sandwich toppings, provide a container that is smooth, cleanable, and nonabsorbent for this purpose. 4) Slides holding beverages in walk in cooler reach in section are soiled, and have buildup on racks underneath in some areas, clean more frequently, ie under the teas. 5) Women's RR sink needs recaulked to aid cleaning.
- Drying mops
1) Lower half of swing door into the walk in cooler is broken from frame, repair. 2) Mop in wringer mechanism, drape over wringer or hang on hook to allow to air dry in between uses.
- Linens- cleaning and storage
1) Capp machine still has masking tape covering an opening in one hopper, repair to make cleanable surface or replace hopper. 2) Storing ice scoop on top of the ice machine, must store ice scoop on cleanable surface such as tray or bucket or in the ice bin on the holder provided. 3) Several cases of single use cups on floor in dry storage area in back end, all food service products must be stored at least 6 inches off floor.
- Material characteristics of non-food contact surfaces
1) Bread boxes in kitchen need cleaned, soiled. 2) Using cardboard as dividers for pizza by the slice paper trays, provide a material that is nonabsorbent for this purpose, cardboard should not be reused for any purpose other than the original product. 3) Has rope style material container holding sandwich toppings, provide a container that is smooth, cleanable, and nonabsorbent for this purpose. 4) Slides holding beverages in walk in cooler reach in section are soiled, and have buildup on racks underneath in some areas, clean more frequently, ie under the teas. 5) Women's RR sink needs recaulked to aid cleaning.
- When to wash
Glove change does not replace hand washing, reminded to wash hands before put on gloves, corrected on site.
- Laundry facilities
requirement, location, and use
- equipment food contact surfaces and utensils clean to sight and touch.
1) Bread boxes in kitchen need cleaned, soiled. 2) Using cardboard as dividers for pizza by the slice paper trays, provide a material that is nonabsorbent for this purpose, cardboard should not be reused for any purpose other than the original product. 3) Has rope style material container holding sandwich toppings, provide a container that is smooth, cleanable, and nonabsorbent for this purpose. 4) Slides holding beverages in walk in cooler reach in section are soiled, and have buildup on racks underneath in some areas, clean more frequently, ie under the teas. 5) Women's RR sink needs recaulked to aid cleaning.
- Backflow protection
air gap, device standard, when required
- Designated areas for employees
use of designated areas by employees
- Sanitization of food contact surfaces - before use and after cleaning
Using spray glass type cleaner that is not designed for food contact surfaces, may use this product for initial cleaning of surfaces but will need to rinse and follow with sanitizer solution on any food contact surfaces. Should keep red sanitizer bucket made up in the kitchen during any open hours of operation.
- Separation from food, equipment, utensils, linens, and single service
Storing chemical cleaner for ice machine on top of the unit, must move to area separate from food/ice to protect food products. Corrected on site.
- Light bulbs, protective shielding
One light in walk in freezer in kitchen area is missing light shield, provide shield or shatter resistant bulb.
|
03/05/2013 | Routine |
- When to wash
Glove change does not replace hand washing, reminded to wash hands before put on gloves, corrected on site.
- Backflow protection
air gap, device standard, when required
- In-use utensils, between-use storage
1) Capp machine still has masking tape covering an opening in one hopper, repair to make cleanable surface or replace hopper. 2) Storing ice scoop on top of the ice machine, must store ice scoop on cleanable surface such as tray or bucket or in the ice bin on the holder provided. 3) Several cases of single use cups on floor in dry storage area in back end, all food service products must be stored at least 6 inches off floor.
- Designated areas for employees
use of designated areas by employees
- Separation from food, equipment, utensils, linens, and single service
Storing chemical cleaner for ice machine on top of the unit, must move to area separate from food/ice to protect food products. Corrected on site.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
1) Has breakfast sausage and bacon, opened today, that needs to be date marked, any PHF must be dated when opened, thawed, or prepped and used within 7 days or discarded. Corrected on site. 2) Has iced coffee product that is to be date marked for 7 days per label on unit, product is dated for 10 days, must clarify with company the proper date marking for usage for this food, please obtain from company and forward to LCPH.
- Using a handwashing sink- operation and maintenance
Handsink by the ice machine is blocked by items stacked in front, remove items to allow easy access to the handsink.
- Linens- cleaning and storage
1) Capp machine still has masking tape covering an opening in one hopper, repair to make cleanable surface or replace hopper. 2) Storing ice scoop on top of the ice machine, must store ice scoop on cleanable surface such as tray or bucket or in the ice bin on the holder provided. 3) Several cases of single use cups on floor in dry storage area in back end, all food service products must be stored at least 6 inches off floor.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Bread boxes in kitchen need cleaned, soiled. 2) Using cardboard as dividers for pizza by the slice paper trays, provide a material that is nonabsorbent for this purpose, cardboard should not be reused for any purpose other than the original product. 3) Has rope style material container holding sandwich toppings, provide a container that is smooth, cleanable, and nonabsorbent for this purpose. 4) Slides holding beverages in walk in cooler reach in section are soiled, and have buildup on racks underneath in some areas, clean more frequently, ie under the teas. 5) Women's RR sink needs recaulked to aid cleaning.
- Storage and maintenance of wet and dry wiping cloths
1) Bread boxes in kitchen need cleaned, soiled. 2) Using cardboard as dividers for pizza by the slice paper trays, provide a material that is nonabsorbent for this purpose, cardboard should not be reused for any purpose other than the original product. 3) Has rope style material container holding sandwich toppings, provide a container that is smooth, cleanable, and nonabsorbent for this purpose. 4) Slides holding beverages in walk in cooler reach in section are soiled, and have buildup on racks underneath in some areas, clean more frequently, ie under the teas. 5) Women's RR sink needs recaulked to aid cleaning.
- Material characteristics of non-food contact surfaces
1) Bread boxes in kitchen need cleaned, soiled. 2) Using cardboard as dividers for pizza by the slice paper trays, provide a material that is nonabsorbent for this purpose, cardboard should not be reused for any purpose other than the original product. 3) Has rope style material container holding sandwich toppings, provide a container that is smooth, cleanable, and nonabsorbent for this purpose. 4) Slides holding beverages in walk in cooler reach in section are soiled, and have buildup on racks underneath in some areas, clean more frequently, ie under the teas. 5) Women's RR sink needs recaulked to aid cleaning.
- Drying mops
1) Lower half of swing door into the walk in cooler is broken from frame, repair. 2) Mop in wringer mechanism, drape over wringer or hang on hook to allow to air dry in between uses.
- Laundry facilities
requirement, location, and use
- Light bulbs, protective shielding
One light in walk in freezer in kitchen area is missing light shield, provide shield or shatter resistant bulb.
- Food is properly labeled
1) Need to label the brownies wrapped for sale with ingredient label, corrected. 2) Unlabeled containers of flour, spices, oil and vinegar squeeze bottles all in kitchen area, label with common name to prevent confusion once food is removed from its original container. 3) Ice packaged on site must show identification of store, such as the number.
- Food storage - preventing contamination from the premises
1) Has several cases of frozen food, ice cream, and bag of ice all on floor in store walk in freezer, one case of bread of floor in kitchen walk in cooler. All food must be stored at least 6 inches off floor. 2) Has several plastic pallets holding foods in walk in cooler and freezer in kitchen area, provide more shelving to aid proper cleaning under racks.
- Sanitization of food contact surfaces - before use and after cleaning
Using spray glass type cleaner that is not designed for food contact surfaces, may use this product for initial cleaning of surfaces but will need to rinse and follow with sanitizer solution on any food contact surfaces. Should keep red sanitizer bucket made up in the kitchen during any open hours of operation.
|
03/05/2013 | Routine |
Restaurant representatives - add corrected or new information about Casey's General Store #2787, 1661 32nd Ne St, Cedar Rapids, IA 52402 »