- Person in charge is present
Observation: No designated person in charge at the time of inspection. Must have person in charge during the business hours all the time.
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08/24/2015 | Physical Recheck |
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: Provide a thermometer in the reach-in cooler in the kitchen and others coolers. Cooler must maintain foods at 41 degrees or less.
- Person in charge is present
Observation: No designated person in charge. Employees stated that they are not in charge except their departments. Must designate a person in charge PIC ensure that is present at the food establishment during all hours of operation.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The soda nozzles have some build up. Clean as often as necessary to keep clean.
- Smoke free air act
Observation: No Smoking sign is not posted on the entrance door. Must post state approved no smoking sign at every entrance and exit to be used by public or employees.
- Cleaning frequency of food contact surfaces (non-PHF/TCS)
Observation: Tables for consumer to use have all food debris in a store. Must keep ti clean at any time during the operation when contamination may have occurred.
- When to wash
Observation: Employee did not wash the hands before donning disposable gloves in the kitchen area. Must wash hands properly immediately before, during and after engaging in food preparation, including working with exposed food, clean equipment and utensils, and unwrapped single service articles. Employees verbalized understanding and corrected on site.
- 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 sanitizer between chlorine 50-100ppm or qyad 200-400ppm.
- Food storage - preventing contamination from the premises
Observation: 1) Food stored on the floor in walk-in freezer. All food must be stored at least 6 inches off the floor.Corrected on site. 2) In the walk in freezer food sitting on the floor in a box uncovered. Food shall be stored at least 6" off the floor and covered to prevent contamination. The buns were discarded during this inspection. CORRECTED ON SITE.
- Packaged food shall be labeled as specified in law
Observation: Boxes of ice-cubes in ice freezer for sale not labeled. Packaged food must be labeled as specified in law, with the store number and name of the store.
- Established procedures for responding to vomiting and diarrheal events
Observation: No written procedures for Norvirus events. Food establishment must have procedure for employees to follow when responding to vomiting and diarrheal events that involve the discharge of bodily fluids such as vomitus or fecal matter onto any surface within the food establishment to reduce foodborne disease transmission
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: Several utensils for pizza and knives has food debris build up. Must clean more as often as necessary at any time during the operation when contamination may have occurred.Staff started cleaning.
- Food storage containers identified with common name of food
Observation: 1) Several containers with the food such and all spray bottles with the sauce ranch in service are cooler not labeled. 2) All glazed for donuts and creams are not labeled in the pizza kitchen. Must label all food with common name.
- Posting inspection reports
Observation: The most recent last inspection report is not posted for consumers to view. Must post the inspection report at eye level for consumers to view.
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08/04/2015 | Regular |
- Handwashing signage
Observation: Every hand sink to be used by employees must have sign reminding employees to wash their hands. Given during inspection. Post by back hand sink and front counter hand sink.
- In-use utensils, between-use storage
Observation: Scoops in pizza topping do not have handles. When being stored in product scoops must be stored with the handle inverted. Get scoops with handles.
- Using a handwashing sink- operation and maintenance
Observation: Hand sink back by ice machine is blocked by boxes. Hand sinks must be available for hand washing at all times. Move boxex and train employees not to keep items there (sign is posted not to block tho).
- Posting inspection reports
Observation: Inspection posted is from 2010. Must post most recent inspection. Post this inspection.
- Common name-working containers
Observation: Spray bottle of degreaser was not labeled at beginning of inspection. All working containers of chemicals must be identified with common name. Labeled during inspection.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Some items in reach-in cooler are dated but not all items. All potentially hazardous food must be dated when opened, prepped, or cooked and than used or discarded within 7 days. Date items.
- Equipment location, installation, repair, and adjustment
Observation: Gaskets on the several on the reach-in cooler doors are torn and in disrepair. All equipment must be maintained in good repair. Replace as needed.
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01/12/2015 | Regular |
- Using a handwashing sink- operation and maintenance
Observation:All hand sinks to be used by employees must have sign posted reminding them to wash their hands. Post signs in RR and at back hand sink.
- Drying mops
Observation:Mop was in bucket at beginning of inspection. When not in use mop must be stored in a manner that will allow air drying and not soil equipment or facility.
- Indoor and outdoor surfaces
Observation:Ceiling has leaks and ceiling tiles are soiled. Manager reports a new roof to be installed as soon as weather allows. Must verify with this dept when work is complete as repeat violation.
- Food storage - preventing contamination from the premises
Observation:Donuts in freezer are being stored on stacked pans without covering. Food must be protected from contamination. Suggest with food grade paper in between pans and keeping covered to prevent contamination.
- In-use utensils, between-use storage
Observation:1) Using disposable cups as scoops in the donut topping containers. 2) Cup in pizza topping has no handle. 3) Ice scoop is being stored on top of ice machine. When stored in product scoops must have handles and be stored with them inverted. Must store ice scoop on a cleanble surface or in product.
- When to wash
Observation:Employee was wearing oven mitt and with gloves on and went to change gloves without washing their hands. Glove change does not replace hand washing. Discussed with employee and they washed their hands. CORRECTED.
- Microwave ovens
Observation:Microwave oven had dried debris on ceiling. Must clean microwave every 24 hrs. Clean and maintain cleaning at frequency to prevent future issues.
- Food is properly labeled
Observation:Tuna salad sub for Blimpie does not have an ingredient list. All packaged foods must be properly labeled.
- Common name-working containers
Observation:Several spray bottles hanging by 3 tank sink were not labeled. All working containers of chemicals must be labeled with common name of product. Labeled during inspection. CORRECTED.
- Light bulbs, protective shielding
Observation:Light shield in pizza hot hold case is missing. All light bulbs exposed to food and food items must be shielded or shatter proof. Replace bulb with shatter proof bulb or provide shield.
- Food storage containers identified with common name of food
Observation:Spray bottle of water and container of honey mixture were not named. When removed from original container must label the working container. Labeled during inspection. CORRECTED.
- Handwashing signage
Observation:Hand sink next to ice machine is blocked and boxes are stacked on it. All hand sinks must be accessible at all times for hand washing. Remove items and maintain in future
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation:Neither RR hand sink reached higher than 75 degrees. All hand sinks must reach a minimum of 100 degrees for proper hand washing. Manager states repair to be phoned in.
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03/12/2014 | Routine |
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