| No violation noted during this evaluation. | 08/21/2015 | Follow Up LOC |
- Unpackaged food protected from contamination during preparation
Observation: Tortillas for wraps removed from package and sitting out with no barrier for contamination.
- 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 on top of pizza prep table at not at temp: pepperoni 45 degrees, sausage 99 degrees.
- Eating, drinking, or using tobacco
Observation: Open drinks in kitchen.
- Foods are cooled using appropriate methods
Observation: Placing hot chicken, in covered container and putting in pizza prep table to cool.
|
08/04/2015 | Regular |
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- Mechanical warewashing equipment, sanitization pressure
- Shellstock, maintaining identification
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
- Discharge from eyes, nose, and mouth
|
07/30/2013 | Routine |
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
- Mechanical warewashing equipment, hot water sanitizing temperatures
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
|
07/30/2013 | Routine |
- Shellstock, maintaining identification
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
- Mechanical warewashing equipment, sanitization pressure
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
|
07/24/2013 | Routine |
- Mechanical warewashing equipment, hot water sanitizing temperatures
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
|
07/24/2013 | Routine |
- Equipment and utensils are adequately rinsed after washing
Improper 3 compartment sink sequence - Wash, rinse, sanitize. Sanitizing solution soiled.
- Duties of PIC
Staff not familiar with reportable diseases *. Staff not trained on how to properly wash dishes.
- Storage and maintenance of wet and dry wiping cloths
Towels used for wiping food contact surfaces (kitchen) not stored in sanitizer solution between uses. Walk-in freezer door held shut with screwdriver.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Deli meats not marked with date package opened.
- Handwashing cleanser, availability
No soap or source for hand drying at handsink in ice bagging area.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Black plastic container that holds knives in drawer is molding. Cutting board and pizza cutter not washed, rinsed & sanitized every four hours.
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
- Light bulbs, protective shielding
Missing light shields in hot hold units.
- Roasts held at a temperature of 130°F or above
Large tub of cheese sitting out at 54.5 degrees.
- Hand drying provided
No soap or source for hand drying at handsink in ice bagging area.
- equipment food contact surfaces and utensils clean to sight and touch.
Black plastic container that holds knives in drawer is molding. Cutting board and pizza cutter not washed, rinsed & sanitized every four hours.
- Laundry facilities
requirement, location, and use
|
07/01/2013 | Routine |
- Cleaning frequency of food contact surfaces (PHF/TCS)
Black plastic container that holds knives in drawer is molding. Cutting board and pizza cutter not washed, rinsed & sanitized every four hours.
- Light bulbs, protective shielding
Missing light shields in hot hold units.
- Equipment and utensils are adequately rinsed after washing
Improper 3 compartment sink sequence - Wash, rinse, sanitize. Sanitizing solution soiled.
- equipment food contact surfaces and utensils clean to sight and touch.
Black plastic container that holds knives in drawer is molding. Cutting board and pizza cutter not washed, rinsed & sanitized every four hours.
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
- Hand drying provided
No soap or source for hand drying at handsink in ice bagging area.
- Laundry facilities
requirement, location, and use
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Deli meats not marked with date package opened.
- Roasts held at a temperature of 130°F or above
Large tub of cheese sitting out at 54.5 degrees.
- Duties of PIC
Staff not familiar with reportable diseases *. Staff not trained on how to properly wash dishes.
- Storage and maintenance of wet and dry wiping cloths
Towels used for wiping food contact surfaces (kitchen) not stored in sanitizer solution between uses. Walk-in freezer door held shut with screwdriver.
- Handwashing cleanser, availability
No soap or source for hand drying at handsink in ice bagging area.
|
07/01/2013 | Routine |
Restaurant representatives - add corrected or new information about Caseys General Store #2315, 220 N Washington, Corydon, IA 50060 »