- Handwashing cleanser, availability
Observation: No soap at hand sink in ice bagging area - will supply
- Hand drying provided
Observation: No paper towels at hand sink in ice bagging area - will supply.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Inside bottom of sandwich prep table soiled.
- Storage of clean equipment and utensils
Observation: Thermometer stored with pens and pencils.
- Storage and maintenance of wet and dry wiping cloths
Observation: Towels for wiping food contact surfaces not in sanitizing solution between uses.
- Designated areas for employees
use of designated areas by employees
- Storage of clean linens, single-service, and single use articles
Observation: Boxes of single use items on floor.
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08/18/2015 | Regular |
- Food temperature measuring devices are provided and readily accessible
No thin tipped thermometer
- Handwashing signage
Signage for handsinks on order.
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07/16/2013 | Routine |
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Mechanical warewashing equipment, hot water sanitizing temperatures
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Eating, drinking, or using tobacco
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04/09/2013 | Routine |
- Mechanical warewashing equipment, sanitization pressure
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
|
04/09/2013 | Routine |
- Handwashing signage
Signage required at all handsinks used by employees (food prep areas and restrooms).
- Food temperature measuring devices are provided and readily accessible
Thermometers required in all refrigeration units.
- Laundry facilities
requirement, location, and use
- Roasts held at a temperature of 130°F or above
Shredded cheese in walk-in cooler at 45 degrees. --Tornado's on roller grill at 130 degrees. Hashbrowns in hot hold case at 126 degrees.
- The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease.
Manager not familiar with reportable diseases.
- Linens- cleaning and storage
Red plastic utensil bin that stores utensils soiled. Boxes of lids and cups on floor in store room. Hot dog boats not stored inverted.
- 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
Pre-cooked sausage patties and eggs for sandwiches at 115 degrees when removed from oven.
- equipment food contact surfaces and utensils clean to sight and touch.
Red plastic utensil bin that stores utensils soiled. Boxes of lids and cups on floor in store room. Hot dog boats not stored inverted.
|
03/11/2013 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
Red plastic utensil bin that stores utensils soiled. Boxes of lids and cups on floor in store room. Hot dog boats not stored inverted.
- Laundry facilities
requirement, location, and use
- Handwashing signage
Signage required at all handsinks used by employees (food prep areas and restrooms).
- Food temperature measuring devices are provided and readily accessible
Thermometers required in all refrigeration units.
- The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease.
Manager not familiar with reportable diseases.
- 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
Pre-cooked sausage patties and eggs for sandwiches at 115 degrees when removed from oven.
- Linens- cleaning and storage
Red plastic utensil bin that stores utensils soiled. Boxes of lids and cups on floor in store room. Hot dog boats not stored inverted.
- Roasts held at a temperature of 130°F or above
Shredded cheese in walk-in cooler at 45 degrees. --Tornado's on roller grill at 130 degrees. Hashbrowns in hot hold case at 126 degrees.
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03/11/2013 | Routine |
Restaurant representatives - add corrected or new information about Casey's General Store #3215, 901 S Market, Oskaloosa, IA 52577 »