| No violation noted during this evaluation. | 09/11/2014 | Follow Up LOC |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: floor in walkin cooler especially under shelves needs garbage removed and swept
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: ice machine needs cleaning. white and pink mold growing on surfaces
- Refuse, recyclables, and returnables
storage, maintenance, and removal
- 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: reach in retail sandwich cooler was out of temp at the front of some of the shelves. wraps 46.4deg
- Common name-working containers
Observation: spray bottle by 3 compartment sink needs relabeled
|
08/21/2014 | Routine |
- 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
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
|
08/19/2013 | 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
- 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
- Eating, drinking, or using tobacco
|
08/19/2013 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
Critical: ice machine needs cleaning-pink mold growing. Bakery tongs should be cleaned more often-when visibly soiled. Non critical: utensils should be replaced when they are chipped, cracked or brittle. One rubber spatula removed from service today.
- Sanitization of food contact surfaces - before use and after cleaning
Three compartment sink there was sanitizer available but dishes were only being washed and rinsed. All dishes need to be washed rinsed and sanitized to kill bacteria and viruses which can cause foodborne outbreaks. Corrected at time of inspection
- Food temperature measuring devices are provided and readily accessible
coolers in kitchen need thermometers. Not able to find in any of the make tables,
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
vents over oven need cleaning
- Utensils and pressure measuring devices maintained
Critical: ice machine needs cleaning-pink mold growing. Bakery tongs should be cleaned more often-when visibly soiled. Non critical: utensils should be replaced when they are chipped, cracked or brittle. One rubber spatula removed from service today.
- Roasts held at a temperature of 130°F or above
half circle retail reach in case was out of temp in parts. Top shelf fruit 52deg, second shelf sandwich 44deg, third shelf wrap 42deg and bottom shelf salad 36deg. Air flow is an issue with these units. Air was 36deg coming out of the vents but doesn't circulate around the front of product.
|
08/05/2013 | Routine |
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
vents over oven need cleaning
- Sanitization of food contact surfaces - before use and after cleaning
Three compartment sink there was sanitizer available but dishes were only being washed and rinsed. All dishes need to be washed rinsed and sanitized to kill bacteria and viruses which can cause foodborne outbreaks. Corrected at time of inspection
- Roasts held at a temperature of 130°F or above
half circle retail reach in case was out of temp in parts. Top shelf fruit 52deg, second shelf sandwich 44deg, third shelf wrap 42deg and bottom shelf salad 36deg. Air flow is an issue with these units. Air was 36deg coming out of the vents but doesn't circulate around the front of product.
- Food temperature measuring devices are provided and readily accessible
coolers in kitchen need thermometers. Not able to find in any of the make tables,
- equipment food contact surfaces and utensils clean to sight and touch.
Critical: ice machine needs cleaning-pink mold growing. Bakery tongs should be cleaned more often-when visibly soiled. Non critical: utensils should be replaced when they are chipped, cracked or brittle. One rubber spatula removed from service today.
- Utensils and pressure measuring devices maintained
Critical: ice machine needs cleaning-pink mold growing. Bakery tongs should be cleaned more often-when visibly soiled. Non critical: utensils should be replaced when they are chipped, cracked or brittle. One rubber spatula removed from service today.
|
08/05/2013 | Routine |
Restaurant representatives - add corrected or new information about Casey's General Store #1029, 1207 State St, Tama, IA 52339 »