- Food storage - preventing contamination from the premises
Observation: items stored on the floor in back storage area, walk-in freezers (including Kitchen), walk-in cooler, and throughout the Kitchen.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: sandwiches, salads, wraps past date - pulled and discarded at time of inspection.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: items in deli cooler temped between 72 degrees - 74 degrees (tuna salad, lettuce, tomatoes). Cooler appears to have gone out. All items in the cooler discarded at the time of the inspection. Maintenance called for repair. Until cooler is fixed minimal prep of items, and any PH items will be stored in other coolers or walk-in cooler.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: both walk-in freezer floor need to be cleaned.
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08/18/2015 | Regular |
- Food storage - preventing contamination from the premises
Observation: items on the floor in store's and kitchen walk in freezers - corrected at time of inspection.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: iced coffee machine needs to be defrosted.
- In-use utensils, between-use storage
Observation: ice scoop stored in the ice - corrected at time of the inspection.
- Hand drying provided
Observation: no paper towels at back hand sink by the ice machine - corrected at the time of the inspection.
- Using a handwashing sink- operation and maintenance
Observation: beer in back hand sink by the ice machine - corrected at time of the inspection.
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05/15/2014 | Routine |
- 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
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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04/05/2013 | Routine |
- 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
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
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04/05/2013 | Routine |
Restaurant representatives - add corrected or new information about Casey's General Store #66, 402 Hwy 218 N La Porte City, Ia 50651, , IA »