| No violation noted during this evaluation. | 06/30/2014 | Illness Complaint |
- Sewage disposal system approved
Observation: Grease trap backing up upon arrival. Roto rooter called at time of inspection.
- Storage and maintenance of wet and dry wiping cloths
Observation: Towels used for wiping food contact surfaces not in sanitizer between uses.
- Light bulbs, protective shielding
Observation: Missing light shields in kitchen and in pizza warming unit.
- Handwashing aides and devices, use restrictions
Observation: Food debris and cup in hand sink in pizza prep area. Cup and knives in hand sink in sub sandwich area.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Thawing meat on top of pizza oven.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: Establishment does not have a thin tip thermometer.
- Established procedures for responding to vomiting and diarrheal events
Observation: Will submit
- Food storage - preventing contamination from the premises
Observation: Frosting and to go containers on floor in kitchen.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: Missing thermometer in pizza prep table.
- 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: Large container of shredded cheese at at 46 degrees.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Drain for pop dispensing system molding.
|
05/28/2014 | Routine |
- 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
- Mechanical warewashing equipment, sanitization pressure
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
|
04/09/2013 | Routine |
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Mechanical warewashing equipment, hot water sanitizing temperatures
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
|
04/09/2013 | Routine |
- Poisonous or toxic materials used and applied
Ice machine cleaner stored on top of ice maching. Sanitizer too strong in containers - diluted at time of inspection.
- Other personal care items - storage
Coat laying on gravy warmer and flour containers.
- Duties of PIC
Staff not familiar with reportable diseases.
- Separation from food, equipment, utensils, linens, and single service
Ice machine cleaner stored on top of ice maching. Sanitizer too strong in containers - diluted at time of inspection.
- Using a handwashing sink- operation and maintenance
Hand sink blocked in ice bagging area.
- Roasts held at a temperature of 130°F or above
Pizza kitchen - Large container of shredded cheese at 50.2 degrees. Sub sandwich area the following sitting out on counter - Chicken out 49 degrees
- Foods are cooled using appropriate methods
Removing hot foods from warmer, placing in plastic containers, covered and put into sub reach-in cooler to cool.
|
03/25/2013 | Routine |
- Other personal care items - storage
Coat laying on gravy warmer and flour containers.
- Using a handwashing sink- operation and maintenance
Hand sink blocked in ice bagging area.
- Separation from food, equipment, utensils, linens, and single service
Ice machine cleaner stored on top of ice maching. Sanitizer too strong in containers - diluted at time of inspection.
- Roasts held at a temperature of 130°F or above
Pizza kitchen - Large container of shredded cheese at 50.2 degrees. Sub sandwich area the following sitting out on counter - Chicken out 49 degrees
- Poisonous or toxic materials used and applied
Ice machine cleaner stored on top of ice maching. Sanitizer too strong in containers - diluted at time of inspection.
- Foods are cooled using appropriate methods
Removing hot foods from warmer, placing in plastic containers, covered and put into sub reach-in cooler to cool.
- Duties of PIC
Staff not familiar with reportable diseases.
|
03/25/2013 | Routine |
Restaurant representatives - add corrected or new information about Caseys General Store #1682, 1310 A W Ave, Oskaloosa, IA 52577 »