- Common name-working containers
Observation: 2 spray bottles of "blue" at the front counter not labeled with the common name for identification of toxic solution. This is REPEAT violation. Manager verified the importance and corrected on site.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Several pre-packaged sandwiches such as tuna, eggs, oven roasted turkey with cheese with no date mark and few with shelf past due (11/06) stored for sale in reach- in cooler. Manager voluntarily discarded and corrected on site.
- Storage and maintenance of wet and dry wiping cloths
Observation: Several wiping cloths found wet on the counter- food contact surface and not held in sanitizer between used or air-dry to prevent contamination. This is REPEAT violation. Manager removed put in sanitizer and corrected on site.
- Plumbing system maintained in good repair
Observation: 1) Drain line has leaking problem in walking-in cooler and there is water on the floor in walk-in cooler. Manager sent service order for maintenance on 12/1/2015 (attached photo). 2) The faucet of 3 compartment sink has slight leak.
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12/03/2015 | Regular |
- Storage of clean linens, single-service, and single use articles
Observation: In the back storage several boxes of single service pizza holders on the floor. SHALL keep single use items at least 6" off the floor to prevent contamination.
- Handwashing signage
Observation: The kitchen does not have any signs when employees need to wash their hands. ALL food employees shall wash their hands per the handout.
- Sanitizers
Observation: 1)The 3 compartment sink of Quat sanitizer was over 200 ppm 2) The chlorine sanitizer was over 200 ppm and turned black. This container was emptied twice and water added to the bottle. The chlorine sanitizer is now 50-100 ppm. Suggest purchasing stickers that are placed on the back of the sink to know how much water to use and measure for the quat. sanitizer to 200 ppm. BOTH WERE CORRECTED ON SITE.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Spray bottle of chlorine sanitizer with NO test strips. If a food establishment uses chlorine sanitizer must provide chlorine test strips.
- Common name-working containers
Observation: A spray bottle of "BLUE" at the front counter was not labeled. ALL chemicals taken from original packaging shall be identified with the common name. CORRECTED ON SITE.
- Bait stations, pesticides, and tracking powders approved
Observation: This food establishment had "RAID" this is NOT a APPROVED insecticide. This was removed from the premises during this inspection. CORRECTED ON SITE. The facility does have another type of spray insecticide the name is "TRIPLE S" Flying insect spray for industrial, institutional and commercial use. On the back of the spray bottle directions are available for use in a food establishment. IF USING THIS INSECTICIDE SHALL FOLLOW ALL THE DIRECTIONS ON THE LABEL.
- Food storage - preventing contamination from the premises
Observation: RECENT DELIVERY per employee. The kitchen has various food items on the floor. SHALL always keep food items at least 6" off the floor to prevent contamination.
- Posting of a valid license
Observation:The most current FE/RS license is posted but difficult for consumers to view. SHALL move to a area eye level and consumers can view.
- Food storage containers identified with common name of food
Observation: One container of sugar is not labeled for the consumers to use on the counter. ALL working containers taken from original packages SHALL be identified with the common name of the food.
- Storage and maintenance of wet and dry wiping cloths
Observation: One wiping cloth sitting on the counter in the kitchen. Placed into the sanitizer.Wiping cloths used to clean food contact surfaces SHALL BE IN SANITIZER AFTER USE. Educated employee and verbalized understanding.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The upper portion of the microwave has food build up. Shall clean as often as necessary to keep clean. CORRECTED ON SITE.
- Material characteristics of non-food contact surfaces
Observation: On the outside of the stainless steal drawers in the pizza kitchen have food build up. Shall clean as often as necessary to keep clean.
- Posting inspection reports
Observation: The most current inspection is posted on a board but not visible to read for consumers. SHALL move to a area eye level and consumers can view.
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03/28/2014 | Routine |
- In-use utensils, between-use storage
1) Observed cups used as scoops in pizza topping cooler. If scoop is stored in product then it must have a handle, and the handle must be stored outside of the product. 2) Pop machine in retail area, dough roller, and dough roller stand all have become soiled. All areas must be thoroughly cleaned, washed, rinsed, and sanitized. 3) Observed boxes of single service items on floor (plastic cups) in back dry storage area (by ice machine). Must store all food items at least 6 inches off the floor to prevent contamination and facilitate easy cleaning.
- Material characteristics of non-food contact surfaces
1) Sanitizer bucket was observed on the floor behind the cashier desk. Must store all buckets of sanitizer at least 6 inches off the floor to prevent contamination. May not store by other food/food items either. 2) Observed cardboard being reused to line shelves and hold items. Must not reuse cardboard because it is not a smooth, easily cleanable, and non absorbent surface. Must replace with material that meets all above criteria.
- Poisonous or toxic materials used and applied
Quat sanitizer was tested >500ppm. Must maintain quat sanitizer at 200-400ppm for adequate sanitation. COS.
- Using a handwashing sink- operation and maintenance
Handsink in dry storage area (by ice machine) was blocked by long box. Handsink must be easily accessible at all times to facilitate handwashing. Also wiping cloth was observed in handsink in kitchen. Handsink must not be used for anything but handwashing to prevent contamination. When not using wiping cloths must store in sanitizer.
- Linens- cleaning and storage
1) Observed cups used as scoops in pizza topping cooler. If scoop is stored in product then it must have a handle, and the handle must be stored outside of the product. 2) Pop machine in retail area, dough roller, and dough roller stand all have become soiled. All areas must be thoroughly cleaned, washed, rinsed, and sanitized. 3) Observed boxes of single service items on floor (plastic cups) in back dry storage area (by ice machine). Must store all food items at least 6 inches off the floor to prevent contamination and facilitate easy cleaning.
- Handwashing signage
Womens RR does not have a handwasing sign posted. Must post a sign informing employees when to wash hands at all handsinks used by food service employees.
- Plumbing system repaired according to law
Right side of 3 hole sink has a leak. Must keep all plumbing in good working order to prevent buildup of bacteria and spread of disease.
- Food is properly labeled
Tuna salad sandwiches, and chocolate chip cookies were not properly labeled. Label must have at a minimum common name of product, list of ingredients in descending order of predominance by weight, name and place of business. May provide a book/binder with all ingredient information as well, but must have a sign informing customers where info is located.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Observed cups used as scoops in pizza topping cooler. If scoop is stored in product then it must have a handle, and the handle must be stored outside of the product. 2) Pop machine in retail area, dough roller, and dough roller stand all have become soiled. All areas must be thoroughly cleaned, washed, rinsed, and sanitized. 3) Observed boxes of single service items on floor (plastic cups) in back dry storage area (by ice machine). Must store all food items at least 6 inches off the floor to prevent contamination and facilitate easy cleaning.
- Storage and maintenance of wet and dry wiping cloths
1) Sanitizer bucket was observed on the floor behind the cashier desk. Must store all buckets of sanitizer at least 6 inches off the floor to prevent contamination. May not store by other food/food items either. 2) Observed cardboard being reused to line shelves and hold items. Must not reuse cardboard because it is not a smooth, easily cleanable, and non absorbent surface. Must replace with material that meets all above criteria.
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04/09/2013 | Routine |
- Poisonous or toxic materials used and applied
Quat sanitizer was tested >500ppm. Must maintain quat sanitizer at 200-400ppm for adequate sanitation. COS.
- Linens- cleaning and storage
1) Pop machine in retail area, dough roller, and dough roller stand all have become soiled. All areas must be thoroughly cleaned, washed, rinsed, and sanitized. 2) Observed boxes of single service items on floor (plastic cups) in back dry storage area (by ice machine). Must store all food items at least 6 inches off the floor to prevent contamination and facilitate easy cleaning.
- Food is properly labeled
Tuna salad sandwiches, and chocolate chip cookies were not properly labeled. Label must have at a minimum common name of product, list of ingredients in descending order of predominance by weight, name and place of business. May provide a book/binder with all ingredient information as well, but must have a sign informing customers where info is located.
- Storage and maintenance of wet and dry wiping cloths
1) Sanitizer bucket was observed on the floor behind the cashier desk. Must store all buckets of sanitizer at least 6 inches off the floor to prevent contamination. May not store by other food/food items either. 2) Observed cardboard being reused to line shelves and hold items. Must not reuse cardboard because it is not a smooth, easily cleanable, and non absorbent surface. Must replace with material that meets all above criteria.
- Material characteristics of non-food contact surfaces
1) Sanitizer bucket was observed on the floor behind the cashier desk. Must store all buckets of sanitizer at least 6 inches off the floor to prevent contamination. May not store by other food/food items either. 2) Observed cardboard being reused to line shelves and hold items. Must not reuse cardboard because it is not a smooth, easily cleanable, and non absorbent surface. Must replace with material that meets all above criteria.
- Using a handwashing sink- operation and maintenance
Handsink in dry storage area (by ice machine) was blocked by long box. Handsink must be easily accessible at all times to facilitate handwashing. Also wiping cloth was observed in handsink in kitchen. Handsink must not be used for anything but handwashing to prevent contamination. When not using wiping cloths must store in sanitizer.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Pop machine in retail area, dough roller, and dough roller stand all have become soiled. All areas must be thoroughly cleaned, washed, rinsed, and sanitized. 2) Observed boxes of single service items on floor (plastic cups) in back dry storage area (by ice machine). Must store all food items at least 6 inches off the floor to prevent contamination and facilitate easy cleaning.
- Handwashing signage
Womens RR does not have a handwasing sign posted. Must post a sign informing employees when to wash hands at all handsinks used by food service employees.
- Plumbing system repaired according to law
Right side of 3 hole sink has a leak. Must keep all plumbing in good working order to prevent buildup of bacteria and spread of disease.
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04/09/2013 | Routine |
Restaurant representatives - add corrected or new information about Casey's General Store #2212, 130 41st Avenue Sw Dr, Cedar Rapids, IA 52404 »