| No violation noted during this evaluation. | 11/10/2015 | Follow Up LOC |
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: The facility does not have a thin tipped thermometer.
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility does not have a diarrhea vomit clean up plan. I provided the facility with a noro clean up plan and the PIC state she would copy it and place it into protocol.
- Handwashing aides and devices, use restrictions
Observation: The cook was placing utensils in the hand sink that needed to be cleaned. I told the cook she could only place soap and hand towels at the sink. She agreed and removed the items.
- Foods are cooled using appropriate methods
Observation: Sausage gravy was being cooled in sealed containers in a pizza fridge. Use the freezer, ice, cold wands to help cool the product. The product was placed in the freezer unit.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The carts, light covers, shelves, and other non food contact surfaces were not clean to sight.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The pizza prep area was not clean to sight. The cook stated she would clean it.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:The facility does not have a certified food protection manager on site.
|
08/06/2015 | Regular |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Several utensils were damaged and discarded during inspection.
- Storage and maintenance of wet and dry wiping cloths
Observation: Several common towels were being left out of sanitizer after each use.
- Food storage containers identified with common name of food
Observation: Several containers were not labeled in the prep area.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: The facility does not have a thin tipped thermometer.
- Protecting food from environmental contamination
Observation: The scoops in the facility do not have handle on them. The donuts in the prep area were not covered.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The donut racks were not clean to sight.
- Preventing contamination from equipment, utensils, and linens
Observation: The deli prep cook was wiping his knife on his apron after he was done using the utensil. Then would pick it up and use it again.
- The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease.
Observation: The facility did not have a sick policy in place.
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: The beef on the hot hold line was 115 degrees F.
- Storage of clean linens, single-service, and single use articles
Observation: Single use containers were exceeding the dispenser limit.
|
08/07/2014 | Routine |
- Discharge from eyes, nose, and mouth
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
|
10/04/2013 | 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
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
|
10/04/2013 | Routine |
- Poisonous or toxic materials used and applied
The chemical spray bottles were not labeled. The quat sanitzer on the couter top was 400 ppm.
- Posting of a valid license
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
The tops of the machine in the lobby were not clean to sight.
- Common name-working containers
The chemical spray bottles were not labeled. The quat sanitzer on the couter top was 400 ppm.
- equipment food contact surfaces and utensils clean to sight and touch.
The fan in the prep area, the light covers, and the racks were not clean to sight. Wiping cloths were being left out after each use.
- Sanitization methods - hot water, chemical
The sanitzer registered at 400 ppm.
- Multiuse food contact surfaces are constructed of safe materials
The scoops in the pizza prep did not have hadles on them.
- Roasts held at a temperature of 130°F or above
Loose meats and pulled pork 89-115 degrees F. Both items were pulled heated up to 135 degrees F and then placed into the warmer unit. The warmer unit is not a cooking unit.
- Toilet room
receptacle, enclosed, fixtures clean
- Duties of PIC
The person in charge did not know the 5 symptoms of food borne illness and the 5 food borne illnesses.
- Food on display is protected from contamination by consumers
Donuts in the prep area not protected.
- Food storage containers identified with common name of food
Several common containers were not labeled in the food service area.
- Food temperature measuring devices are provided and readily accessible
- When to wash
Employees were not always washing hands prior to placing gloves on.
- Storage and maintenance of wet and dry wiping cloths
The fan in the prep area, the light covers, and the racks were not clean to sight. Wiping cloths were being left out after each use.
|
09/17/2013 | Routine |
- Food storage containers identified with common name of food
Several common containers were not labeled in the food service area.
- Roasts held at a temperature of 130°F or above
Loose meats and pulled pork 89-115 degrees F. Both items were pulled heated up to 135 degrees F and then placed into the warmer unit. The warmer unit is not a cooking unit.
- Duties of PIC
The person in charge did not know the 5 symptoms of food borne illness and the 5 food borne illnesses.
- Common name-working containers
The chemical spray bottles were not labeled. The quat sanitzer on the couter top was 400 ppm.
- Poisonous or toxic materials used and applied
The chemical spray bottles were not labeled. The quat sanitzer on the couter top was 400 ppm.
- Sanitization methods - hot water, chemical
The sanitzer registered at 400 ppm.
- When to wash
Employees were not always washing hands prior to placing gloves on.
- equipment food contact surfaces and utensils clean to sight and touch.
The fan in the prep area, the light covers, and the racks were not clean to sight. Wiping cloths were being left out after each use.
- Toilet room
receptacle, enclosed, fixtures clean
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
The tops of the machine in the lobby were not clean to sight.
- Multiuse food contact surfaces are constructed of safe materials
The scoops in the pizza prep did not have hadles on them.
- Food temperature measuring devices are provided and readily accessible
- Food on display is protected from contamination by consumers
Donuts in the prep area not protected.
- Posting of a valid license
- Storage and maintenance of wet and dry wiping cloths
The fan in the prep area, the light covers, and the racks were not clean to sight. Wiping cloths were being left out after each use.
|
09/17/2013 | Routine |
Restaurant representatives - add corrected or new information about Casey's General Store #1159, 524 11th St, Correctionville, IA 51016 »