- Food storage - preventing contamination from the premises
Observation: Pizza crust mix stored on the floor in the kitchen. Case of breadsticks on the floor in the freezer.
- Multiuse food contact surfaces are cleanable
Observation: Utensils with cracking, chipping, and flaking found in storage. Utensils were discarded.
- Cutting surfaces maintained
Observation: Pizza cutting boards with numerous deep, discolored scratches.
- Bare hand contact with ready to eat foods
Observation: Bare hand contact with a slice of pizza. Pizza discarded and no bare hand contact discussed with employee.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Interior surface of the pizza prep cooler is soiled. Interior surface of the sneeze guard and the sub station is soiled.
|
06/08/2015 | Regular |
- PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding
Observed chicken tender that reached a reheat temperature of only 130* and 165* is required for hot holding. Corrected today by recooking, however, a procedure must be implemented that includes the periodic use of an accurate thermometer that is designed for thin foods.
- Equipment and utensils-durability and strength
Observed the ice transport bucket with holes in the bottom - needs repaired or replaced.
- Frozen PHF/TCS foods are properly slacked and thawed
Observed meat thawing on the top of oven. Product was still partially frozen - placed under refrigeration. Thawing must be done under refrigeration, under cold running water or as part of the cooking procedure.
- Handwashing sinks-Numbers, capacities, location, and placement
Observed the handwash sink by the ice maker not accessible for use.
- Food temperature measuring devices are provided and readily accessible
Thin probe tip sensitive digital thermometer is required when cooking/reheating thin foods like burger patties and chicken tenders. Of the two dial thermometers onsite, one was off 15* and the second was off 5*. Calibrated during inspection with ice water.
|
07/03/2013 | Routine |
- Food temperature measuring devices are provided and readily accessible
Thin probe tip sensitive digital thermometer is required when cooking/reheating thin foods like burger patties and chicken tenders. Of the two dial thermometers onsite, one was off 15* and the second was off 5*. Calibrated during inspection with ice water.
- PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding
Observed chicken tender that reached a reheat temperature of only 130* and 165* is required for hot holding. Corrected today by recooking, however, a procedure must be implemented that includes the periodic use of an accurate thermometer that is designed for thin foods.
- Frozen PHF/TCS foods are properly slacked and thawed
Observed meat thawing on the top of oven. Product was still partially frozen - placed under refrigeration. Thawing must be done under refrigeration, under cold running water or as part of the cooking procedure.
- Equipment and utensils-durability and strength
Observed the ice transport bucket with holes in the bottom - needs repaired or replaced.
- Handwashing sinks-Numbers, capacities, location, and placement
Observed the handwash sink by the ice maker not accessible for use.
|
07/03/2013 | Routine |
- Stored frozen foods shall be maintained frozen
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Shellstock, maintaining identification
- Manual warewashing equipment, hot water sanitizing temperatures
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
|
03/19/2013 | Routine |
Restaurant representatives - add corrected or new information about Casey's General Store #2256, 1515 11th St, De Witt, IA 52742 »