- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Food debris in utensil storage drawer by sub station.
- Food is properly labeled
Observation:Muffins wrapped "to-go" do not have an ingredient label. Corrected.
- Food storage containers identified with common name of food
Observation: Spray bottle of water not labeled with common name of contents. Corrected.
- Designated areas for employees
use of designated areas by employees
|
02/22/2016 | Regular |
| No violation noted during this evaluation. | 11/06/2015 | Other |
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
|
04/25/2013 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observed ready to eat chicken in a container that is not dated with a 7 day expiration date.
- Foods are cooled using appropriate methods
Observed plastic container of gravy cooling at room on the counter top. Discussed cooling procedures with kitchen personnel. The product was not placed into refrigeration as requested. At the second request, the product was placed in the refrigerator with a tight fitting lid.
- Written procedures prepared in advance and made available to the regulatory authority that specify methods of compliance
If using time as a public health control with the foods hot hold ing cabinet, a record of the time is required to be maintained.
- Roasts held at a temperature of 130°F or above
Observed chicken strips in the hot cabinet are below 135*F.
- Frozen PHF/TCS foods are properly slacked and thawed
Observed potentially hazardous foods thawing on the counter top at room temperature.
- Sanitization methods - hot water, chemical
Observed that food containers were not being chemically sanitized. Requested that the three compartment sink be filled to sanitize the containers. After the sink was filled, observed that sanitizer was rinsed off before being placed on the shelf.
|
04/17/2013 | Routine |
- Frozen PHF/TCS foods are properly slacked and thawed
Observed potentially hazardous foods thawing on the counter top at room temperature.
- Sanitization methods - hot water, chemical
Observed that food containers were not being chemically sanitized. Requested that the three compartment sink be filled to sanitize the containers. After the sink was filled, observed that sanitizer was rinsed off before being placed on the shelf.
- Foods are cooled using appropriate methods
Observed plastic container of gravy cooling at room on the counter top. Discussed cooling procedures with kitchen personnel. The product was not placed into refrigeration as requested. At the second request, the product was placed in the refrigerator with a tight fitting lid.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observed ready to eat chicken in a container that is not dated with a 7 day expiration date.
- Written procedures prepared in advance and made available to the regulatory authority that specify methods of compliance
If using time as a public health control with the foods hot hold ing cabinet, a record of the time is required to be maintained.
- Roasts held at a temperature of 130°F or above
Observed chicken strips in the hot cabinet are below 135*F.
|
04/17/2013 | Routine |
Restaurant representatives - add corrected or new information about Casey's General Store #2177, 309 Center S Ave, Mitchellville, IA 50169 »