| No violation noted during this evaluation. | 07/02/2015 | Follow Up LOC |
- 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: Observed potentially hazardous foods in kitchen make table temped between 48*-53*. PIC will take temperatures and if food is not within temperature within an hour potentially hazardous foods will be voluntarily discarded.
- Demonstration of Knowledge
Observation: PIC unable to answer food safety questions posed by Inspector.
- Food storage containers identified with common name of food
Observation: Working food containers not labeled with the common name of the food.
- Sanitizers
Observation: Quat based sanitizer in 3 compartment sink above 200ppm. Water was added to solution to achieve 200ppm during inspection. Corrected.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Potentially hazardous foods not date marked and PIC unable to determine when foods were prepared. Foods were voluntarily discarded during inspection. Corrected.
|
06/24/2015 | Regular |
- 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
- 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
- Shellstock, maintaining identification
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08/20/2013 | Routine |
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
|
08/20/2013 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observed ready to eat, potentially hazardous foods not date marked with a 7 day date mark.
- Sanitizers
Observed quat sanitizer above 200 ppm. Water was added to the sanitizer to achieve 200ppm. Corrected at time of inspection
- Roasts held at a temperature of 130°F or above
Observed cold hold foods in the bottom of the kitchen make table temped at 44-45*
- equipment food contact surfaces and utensils clean to sight and touch.
Observed back ice machine, cappuccino machine, pop machine ice chute and pop machine spigets not clean to sight or touch. --Observed counter tops and storage doors not clean to sight or touch.
|
08/08/2013 | Routine |
- Sanitizers
Observed quat sanitizer above 200 ppm. Water was added to the sanitizer to achieve 200ppm. Corrected at time of inspection
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observed ready to eat, potentially hazardous foods not date marked with a 7 day date mark.
- equipment food contact surfaces and utensils clean to sight and touch.
Observed back ice machine, cappuccino machine, pop machine ice chute and pop machine spigets not clean to sight or touch. --Observed counter tops and storage doors not clean to sight or touch.
- Roasts held at a temperature of 130°F or above
Observed cold hold foods in the bottom of the kitchen make table temped at 44-45*
|
08/08/2013 | Routine |
Restaurant representatives - add corrected or new information about Caseys General Store #55, 4801 Hwy 143, Marcus, IA 51035 »