CASEY'S GENERAL STORE #3446, 704 E COLE ST, MOUNDRIDGE, KS - Restaurant inspection findings and violations

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Business Info

Name: CASEY'S GENERAL STORE #3446
Type: Restaurant
Address: 704 E COLE ST, MOUNDRIDGE, KS 67107
Phone: 620-345-3502
Total inspections: 2
Last inspection: Oct 13, 2015
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Violation code

Inspection Date

Violations

Type

Compliance

  • KDA_3_10111 - --Sausage gravy, opened and in a plastic container, has no date mark and employees do not know the date of opening. COS by VD
  • KDA_3_30414B1 - --wet wiping cloths on food prep table and make-table are not stored in sanitizer solution.
  • KDA_3_30511A1 - --Cases of food are stored directly on the floor in the prep kitchen walk-in-freezer.
  • KDA_3_50116A2 - --Sausage gravy is in the MT at 50.9F. Suspect this is in the cooling process, as evidenced by the condensation inside the plastic container and the lid. However, none of the 3 employees on duty have any idea when the cooling process might have began, or if the gravy might have been left out of cold holding for some length of time, so unable to determine cause. All other foods in the unit are 41F or colder. COS by VD Because this could have been within cooling time limits, this will not trigger a follow up visit or NONC.
  • KDA_3_50118A1 - --In the sandwich MT, taco meat is date-marked 10-5 to 10-11. Held over 7 days. COS by VD
  • KDA_4_90411A - --Straight bars are provided on the soda dispensing units for customer self-service. If customers use these bars for refilling personal drink containers, contamination of the actuating bars could occur.
  • KDA_6_30111 - --There is no soap at the customer handsink in the food dispensing area. COS - provided
  • KDA_6_30112 - --There are no paper towels at the customer handsink in the food dispensing area. COS - provided
  • KDA_Defacto - --Hot display - chicken strips 136.2F, pizza 144.5F --In the pizza prep table, most of the foods are date-marked with stickers on the table itself. However, the employees on duty state that many of the stickers are incorrect, and some of these foods put out today or yesterday are date-marked with a date 3 or 4 days ago. We finally verified the date-marking on the PHF's, but were unable to determine dates on other, non-PHF's. Employees do need training and reminders on this process. --Meat pizza - bake - 199F --Note: no warewashing taking place during inspection. However, sanitizer solution in sink is over 400 ppm QA. Discussed with employee, and he said he never realized it was a 10-second dip on the QA sanitizer test strips. Corrected concentration to 200ppm. --On the pizza prep table, the employees mix the remainder of a pan of sausage topping with a fresh batch just removed from the freezer. They are reminded that when they comingle food from different dates, the food container must be marked with the date of the OLDEST FOOD, not the fresh food just added. --Pizza prep table - shredded cheese 41.5F, sausage topping 38.8F Sandwich prep table - shredded roast beef 40.4F, cut lettuce 38F, taco meat 40.1F Kitchen WIC - ham 36.1F Retail WIC - pork rib sandwich 39.7F Half & Half dispenser 37F Retail open case - turkey wrap 42.6F Freezers - food solid --Unable to determine is the 50.9F temperature on the sausage gravy was from the cooling process or not. IF it was cooling, this is an improper cooling method, with the gravy in a heavy plastic container with a tight-fitting lid.
10/13/20159First Operational Inspection After LicenstionIn
  • KDA_Defacto - --WIC 1 - 43F and 33F MT - 38.8F and 37.9F Bain - 32.9F and 40.4F WIC 2- 30F Open retail cooler 30F Freezers - good
08/27/20151LicensingOut

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