- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: Establishment did not have a thin tipped thermometer.
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03/06/2015 | Follow Up LOC |
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: There was not thermometer placed at the milk and deli display doors at the walk-in cooler.
- Physical facilities maintained in good repair
Observation: The door hinge on the pizza make table cooler was in bad repair.
- Air drying of equipment and utensils
Observation: There was wetnesting of clean food containers.
- Eating, drinking, or using tobacco
Observation: There were open drink containers sitting on the prep counter in the kitchen.
- Storage of clean linens, single-service, and single use articles
Observation: There were pizza boxes stored on the floor in the kitchen near the oven.
- Light bulbs, protective shielding
Observation: The light fixtures in the kitchen were not properly shielded.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: There were some areas along the walls where the floors were soiled.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: Establishment did not have a thin tipped thermometer.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Food items and the ambient temperature in pizza make table were exceeding 51 degrees. Items were moved from the cooler into the walk-in cooler and maintenance was called.
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02/24/2015 | Regular |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: The floors were soiled along the walls and underneath equipment in the kitchen, ice room and walk-in cooler.
- Cleaning frequency of food contact surfaces (non-PHF/TCS)
Observation: The interworkings of the ice machine was soiled.
- Storage of clean linens, single-service, and single use articles
Observation: Pizza boxes were sitting on the floor in the kitchen.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Ambient air and water temperature measuring devices are accurate to ±1.5°C or ±3°F and are designed to be easily readable
Observation: There were not thermometers provided inside the pizza cooler and at the milk/sandwich display doors of the walk-in cooler.
- Physical facilities maintained in good repair
Observation: The caulking at the kitchen hand sink was in bad repair. The floor/wall juncture in the men's restroom was peeling off the wall.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The hinges and exterior of the pizza cooler was soiled. The handles of walk-in cooler was soiled. The fan guards/condenser unit in the walk-in cooler were dusty.
- Toilet room
receptacle, enclosed, fixtures clean
- Miscellaneous sources of contamination
Observation: Food was sitting on the freezer floor.
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03/19/2014 | Routine |
- Roasts held at a temperature of 130°F or above
*Repeat Violation* The make table cooler exceeds 41 degrees. The hamburger was at 53 degrees, pepperoni 59 degrees, pizza sauce 60 degrees and the cheese at 54 degrees. - Cooler themostat was turned down at inspection.
- Laundry facilities
requirement, location, and use
- Food temperature measuring devices are provided and readily accessible
Establishment does not have a thin tipped thermometer. There is no thermometer provided near the milk display case doors.
- equipment food contact surfaces and utensils clean to sight and touch.
The seal on the milk cooler door is in bad repair, The light fixtures and lights in the kitchen are dusty, The fan guards in the walk-in cooler are dusty.
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03/08/2013 | Routine |
- Shellstock, maintaining identification
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Eating, drinking, or using tobacco
- 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
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03/08/2013 | Routine |
Restaurant representatives - add corrected or new information about Casey's General Store #2346, 2630 Summer St, Burlington, IA 52601 »