Food storage - preventing contamination from the premises Observation: Foods stored on the floor in both walk-in freezers and the walk-in cooler.
Sanitizers Observation: The quat sanitizer is above required level at 500 ppm. Corrected by dumping the sanitizer and making a new batch.
Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation: The shelving racks for the pans are not clean.
Using a handwashing sink- operation and maintenance Observation: The hand sink was blocked. COrrected by moving the dolly to access the sink.
equipment food contact surfaces and utensils clean to sight and touch. Observation: The counters in the kitchen are not clean to sight or touch. Corrected by sanitizing the counters.
When to wash Observation: The hand sink was blocked and an employee was working with food. An employee left the kitchen and came back into the kitchen and did not wash their hands. They did not was their hands before working with food.
Posting inspection reports Observation: The most recent inspection is not posted in the view of the public.
Storage and maintenance of wet and dry wiping cloths Observation: In-use towels not stored in sanitizer solution.
Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A) Observation: The facility does not have a sick policy.
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 tip sensitive thermometer.
Certified Food Protection Manager with management and supervisory responsibility employed by the establishment Observation: The facility does not have a CFPM.
Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days Observation: Observed facility has date marked prepackaged foods with 30 day date marking system.
05/29/2015
Regular
equipment food contact surfaces and utensils clean to sight and touch. Observation: Observed food contact surface (ice machine) not clean to sight or touch. Corrected.
Test kit provided and used to measure sanitizing solution concentration Observation: Observed the test strips not being used. Corrected.
Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation: Observed non-food contact surfaces (handles and doors) not clean.
A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods Observation: Observed the facility does not have a tip sensitive thermometer.
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Observation: Observed potentially hazardous foods without date marking. Corrected.
Sanitizers Observation: Observed the quat sanitizer above required level. Corrected.
Storage and maintenance of wet and dry wiping cloths Observation: Observed common towel not kept in sanitizer solution. Corrected.
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