- Common name-working containers
Observation: There were working containers of santizer, degreaser, and bleach in unlabeled spray bottles. COS by labeling.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation:The concentration level of the sanitizer in the three compartment sink did not register on the test strip. COS by refilling sink with water and correct amount of sanitizer.
- Test kit provided and used to measure sanitizing solution concentration
Observation: There were no test strips to check the concentration level of the sanitizer.
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08/28/2015 | Regular |
- Mechanical warewashing equipment, hot water sanitizing temperatures
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08/15/2013 | Routine |
- Mechanical warewashing equipment, sanitization pressure
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08/15/2013 | Routine |
- Multiuse food contact surfaces are cleanable
Replace cracked and frayed plastic spatulas in kitchen, in addition to the broken ice scoop used at ice maker.
- Food is properly labeled
Packaged brownies require a label that includes the name and location of this establishment, the common name of food packaged, a full list of ingredients, net contents (weight, count or volume) and any cautionary statement related to allergens.
- Miscellaneous sources of contamination
Observed water soaked case of plastic bags in front of ice maker. Ice is considered a food item, therefore requiring no bare hand contact and packaging integrity. Observed grease gripping down from oven conveyer onto pizza boxes.
- Food temperature measuring devices are provided and readily accessible
Provide a thin-probe tip-sensitive thermometer for use throughout the kitchen that includes varification of cook temperatures of thin foods like chicked tenders and burger patties.
- PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding
Observed chicken tenders exiting the oven at 80*. A thin probe tip sensitive thermometer is required for checking cook temperatures of thin foods, and there is non onsite. Of the four dial thermometers onsite, one is off 60* and the other three have to be inserted over two inches into the product for accuracy. Chicked tenders were run through the oven a second time for proper reheating, but a long-term solution must be implimented to ensure proper reheating, in addition to a proper thermometer required for verification.
- Maintaining premises free of litter and unnecessary equipment
Remove unnecessary articles from the area where ice is bagged.
- Multiuse food contact surfaces are constructed of safe materials
Replace cracked and frayed plastic spatulas in kitchen, in addition to the broken ice scoop used at ice maker.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Several sandwiches that were not datemarked and were disposed of, including Tuna & Chicken salad sandwiches, in addition to Roast Beef and Ham sandwiches.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw shell eggs are not to be stored above ready to eat foods in reach-in cooler.
- Light bulbs, protective shielding
Walk-in freezer off the kitchen requires a shatter proof bulb or other effective covering.
- Handwashing sinks-Numbers, capacities, location, and placement
Observed the handwash sink located at the ice bagging location used for storage, soiled with no access to it for use.
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06/19/2013 | Routine |
- Maintaining premises free of litter and unnecessary equipment
Remove unnecessary articles from the area where ice is bagged.
- Miscellaneous sources of contamination
Observed water soaked case of plastic bags in front of ice maker. Ice is considered a food item, therefore requiring no bare hand contact and packaging integrity. Observed grease gripping down from oven conveyer onto pizza boxes.
- Light bulbs, protective shielding
Walk-in freezer off the kitchen requires a shatter proof bulb or other effective covering.
- Handwashing sinks-Numbers, capacities, location, and placement
Observed the handwash sink located at the ice bagging location used for storage, soiled with no access to it for use.
- Food is properly labeled
Packaged brownies require a label that includes the name and location of this establishment, the common name of food packaged, a full list of ingredients, net contents (weight, count or volume) and any cautionary statement related to allergens.
- Multiuse food contact surfaces are constructed of safe materials
Replace cracked and frayed plastic spatulas in kitchen, in addition to the broken ice scoop used at ice maker.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Several sandwiches that were not datemarked and were disposed of, including Tuna & Chicken salad sandwiches, in addition to Roast Beef and Ham sandwiches.
- Food temperature measuring devices are provided and readily accessible
Provide a thin-probe tip-sensitive thermometer for use throughout the kitchen that includes varification of cook temperatures of thin foods like chicked tenders and burger patties.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw shell eggs are not to be stored above ready to eat foods in reach-in cooler.
- Multiuse food contact surfaces are cleanable
Replace cracked and frayed plastic spatulas in kitchen, in addition to the broken ice scoop used at ice maker.
- PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding
Observed chicken tenders exiting the oven at 80*. A thin probe tip sensitive thermometer is required for checking cook temperatures of thin foods, and there is non onsite. Of the four dial thermometers onsite, one is off 60* and the other three have to be inserted over two inches into the product for accuracy. Chicked tenders were run through the oven a second time for proper reheating, but a long-term solution must be implimented to ensure proper reheating, in addition to a proper thermometer required for verification.
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06/19/2013 | Routine |
Restaurant representatives - add corrected or new information about Casey's General Store #2578, 801 E Platt St, Maquoketa, IA 52060 »