- Bare hand contact with ready to eat foods
Observation: Bare hand contact with ready to eat food (donuts).
- Disclosure of menu items offered or served raw or undercooked
Observation: Eggs cooked to order without Consumer Advisory in the menu. The menus are currently getting re-done. Corrected by posting the Consumer Advisory on the Breakfast Menu Board.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Test strips not used to test the sanitizer solution.
- Preventing contamination from equipment, utensils, and linens
Observation: Linens covering/touching food. Corrected by removing the linen and using plastic.
- Storage and maintenance of wet and dry wiping cloths
Observation: In-use common towel not stored in sanitizer solution in the coffee shop.
- Food properly labeled with major food allergens
Observation: Pies not properly labeled.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Potentially hazardous foods held longer than 7 days. Corrected by foods voluntarily discarded.
- Sanitizers
Observation: The bleach sanitizer solution above required level. Corrected by re-mixing the solution and using their test strips.
- Air drying of equipment and utensils
Observation: Equipment towel dried, not air dried.
|
03/06/2015 | Regular |
| No violation noted during this evaluation. | 06/17/2014 | Other |
- Hand drying provided
Observation: Observed no paper towels at hand sink.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Observed shredded cheese taken out of it's original container not date marked.
- Handwashing signage
Observation: Observed no sign at 2 hand wash sinks. Signs provided.
- 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 shredded cheese and sour cream on customer chili table temped between 48-53*. Cheese and sour cream were removed. Corrected.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Observed potentially hazardous foods held longer than 7 days. Foods were voluntarily discarded. Corrected.
- Food on display is protected from contamination by consumers
Observation: Observed food on display not protected from contamination. Food was removed. Corrected on sight.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Observed build up in ventilation system.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Observed raw hamburger stored next to ready to eat foods in deli pull out cooler drawers.
- In-use utensils, between-use storage
Observation: Observed tongs stored in food. Tongs were removed from food. Corrected.
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03/20/2014 | Routine |
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
- 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
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
|
12/02/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Clean condition-hands and arms
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
|
12/02/2013 | Routine |
- Food temperature measuring devices are provided and readily accessible
Observed working thermometer in deli walk in-cooler not easily visible. Observed no thin probe thermometer to temp thin mass foods.
- Outer openings are protected
Observed gaps under or around exterior doors.
- Multiuse food contact surfaces are constructed of safe materials
Observed handles and utensils stored in food. Observed bamboo bread molds not smooth and easily cleanable. Observed many food contact surfaces in bakery not clean to sight or touch. Observed tape on untensils and ice machine. Observed microwave in bakery area not clean to sight or touch. Water purifier in customer area not clean to sight or touch.
- Dressing areas and lockers
Observed personall items including cold lunches being stored in various areas. Must designate personal area for storage for employees, including cooler storage for employee lunches. Observed floor behind grill and fryer not clean to sight or touch.
- Light bulbs, protective shielding
Observed light not covered in deli walk in cooler.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observed potentially hazardous foods in the deli held longer than 24 hours not date marked. Observed policy on date marking not following the 7 day requirement of the food code.
- Handwashing cleanser, availability
Observed hand sink in front coffee bar area with no soap. Observed hand sink in bakery area blocked and not easily accessible.
- equipment food contact surfaces and utensils clean to sight and touch.
Observed handles and utensils stored in food. Observed bamboo bread molds not smooth and easily cleanable. Observed many food contact surfaces in bakery not clean to sight or touch. Observed tape on untensils and ice machine. Observed microwave in bakery area not clean to sight or touch. Water purifier in customer area not clean to sight or touch.
- Cleaning procedure
Observed employee wash hands in the sanitizer bucket. Employee was instructed by Inspector to wash hands in the sink for 20 seconds with soap and warm water before donning gloves.
- Roasts held at a temperature of 130°F or above
Observed potentially hazardous foods on the salad bar temped at 44-48*. At the end of the inspection the temperatures had cooled to 41* or below. When the salad bar unit is turned on in the morning, allow it to get cold before food is put in to it. Observed lunch meats in make table temped at 46*. Lunch meats were voluntarily discarded.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observed build up in ventilation system above grill and fryer.
- Using a handwashing sink- operation and maintenance
Observed hand sink in front coffee bar area with no soap. Observed hand sink in bakery area blocked and not easily accessible.
- Duties of PIC
Observed person in charge not adequately ensuring compliance with food code requirements.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observed personall items including cold lunches being stored in various areas. Must designate personal area for storage for employees, including cooler storage for employee lunches. Observed floor behind grill and fryer not clean to sight or touch.
- Miscellaneous sources of contamination
Observed open containers with food and dry goods in various storage areas.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observed raw meat in large deli cooler stored above ready to eat foods.
- In-use utensils, between-use storage
Observed handles and utensils stored in food. Observed bamboo bread molds not smooth and easily cleanable. Observed many food contact surfaces in bakery not clean to sight or touch. Observed tape on untensils and ice machine. Observed microwave in bakery area not clean to sight or touch. Water purifier in customer area not clean to sight or touch.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observed potentially hazardous foods in the customer reach in cooler held longer than 7 days. Foods were voluntarily discarded. Corrected at time of inspection
- Bare hand contact with ready to eat foods
Observed bare hand contact with ready to eat foods in the deli.
|
11/19/2013 | Routine |
- Light bulbs, protective shielding
Observed light not covered in deli walk in cooler.
- Roasts held at a temperature of 130°F or above
Observed potentially hazardous foods on the salad bar temped at 44-48*. At the end of the inspection the temperatures had cooled to 41* or below. When the salad bar unit is turned on in the morning, allow it to get cold before food is put in to it. Observed lunch meats in make table temped at 46*. Lunch meats were voluntarily discarded.
- Outer openings are protected
Observed gaps under or around exterior doors.
- equipment food contact surfaces and utensils clean to sight and touch.
Observed handles and utensils stored in food. Observed bamboo bread molds not smooth and easily cleanable. Observed many food contact surfaces in bakery not clean to sight or touch. Observed tape on untensils and ice machine. Observed microwave in bakery area not clean to sight or touch. Water purifier in customer area not clean to sight or touch.
- Miscellaneous sources of contamination
Observed open containers with food and dry goods in various storage areas.
- In-use utensils, between-use storage
Observed handles and utensils stored in food. Observed bamboo bread molds not smooth and easily cleanable. Observed many food contact surfaces in bakery not clean to sight or touch. Observed tape on untensils and ice machine. Observed microwave in bakery area not clean to sight or touch. Water purifier in customer area not clean to sight or touch.
- Multiuse food contact surfaces are constructed of safe materials
Observed handles and utensils stored in food. Observed bamboo bread molds not smooth and easily cleanable. Observed many food contact surfaces in bakery not clean to sight or touch. Observed tape on untensils and ice machine. Observed microwave in bakery area not clean to sight or touch. Water purifier in customer area not clean to sight or touch.
- Dressing areas and lockers
Observed personall items including cold lunches being stored in various areas. Must designate personal area for storage for employees, including cooler storage for employee lunches. Observed floor behind grill and fryer not clean to sight or touch.
- Cleaning procedure
Observed employee wash hands in the sanitizer bucket. Employee was instructed by Inspector to wash hands in the sink for 20 seconds with soap and warm water before donning gloves.
- Bare hand contact with ready to eat foods
Observed bare hand contact with ready to eat foods in the deli.
- Food temperature measuring devices are provided and readily accessible
Observed working thermometer in deli walk in-cooler not easily visible. Observed no thin probe thermometer to temp thin mass foods.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observed potentially hazardous foods in the deli held longer than 24 hours not date marked. Observed policy on date marking not following the 7 day requirement of the food code.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observed build up in ventilation system above grill and fryer.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observed potentially hazardous foods in the customer reach in cooler held longer than 7 days. Foods were voluntarily discarded. Corrected at time of inspection
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observed personall items including cold lunches being stored in various areas. Must designate personal area for storage for employees, including cooler storage for employee lunches. Observed floor behind grill and fryer not clean to sight or touch.
- Using a handwashing sink- operation and maintenance
Observed hand sink in front coffee bar area with no soap. Observed hand sink in bakery area blocked and not easily accessible.
- Handwashing cleanser, availability
Observed hand sink in front coffee bar area with no soap. Observed hand sink in bakery area blocked and not easily accessible.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observed raw meat in large deli cooler stored above ready to eat foods.
- Duties of PIC
Observed person in charge not adequately ensuring compliance with food code requirements.
|
11/19/2013 | Routine |
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Clean condition-hands and arms
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
|
03/25/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
- 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
- Discharge from eyes, nose, and mouth
|
03/25/2013 | Routine |
- Roasts held at a temperature of 130°F or above
Salad bar and 2 of the 3 line prep tables were +41 degrees. Food must be held at 41 or below. Food was placed in cooler and service tech has been called to check units.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Exhaust hood and circulating fan cages must be cleaned.
- Sanitizers
Sanitizer in excess of required concentration. Bleach must be mixed 3/4 teaspoon to 1 gallon water to yield 50-100 ppm chlorine. Corrected at time of inspection
|
03/15/2013 | Routine |
- Roasts held at a temperature of 130°F or above
Salad bar and 2 of the 3 line prep tables were +41 degrees. Food must be held at 41 or below. Food was placed in cooler and service tech has been called to check units.
- Sanitizers
Sanitizer in excess of required concentration Bleach must be mixed 3/4 teaspoon to 1 gallon water to yield 50-100 ppm chlorine. Corrected at time of inspection
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Exhaust hood and circulating fan cages must be cleaned.
|
03/15/2013 | Routine |
Restaurant representatives - add corrected or new information about Casey's Bakery, 251 N Main 301 Sioux Center, Ia 51250, , IA »