- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Dairy creamer in chiller held for longer than seven days. Ham and pepperoni for pizza topping held for more than seven days. Creamer and toppings both discarded.
- Separation from food, equipment, utensils, linens, and single service
Observation:Saw bottles of chemicals stored on side of hand washing sink. Also viewed chemicals stored over or next to single service items. All chemicals shall be stored not above or next to single service items.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: Excessive soil build up in walk in cooler. All surfaces must be clean to sight and touch. Clean as often as necessary to keep clean.
- Backflow protection
air gap, device standard, when required
- Food storage - preventing contamination from the premises
Observation:Water bottles were being stored on the floor not in plastic crates. All foods must be stored in a manner that make it unlikely to be contaminated by splash, dust, or other form of contamination.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping clothes observed on front counter and in kitchen area that were not being air dried or stored in sanitizer solution. All wiping clothes must be stored to air dry or in a sanitizer solution.
- Posting inspection reports
Observation: Latest inspection was not posted in a place where the public could read it without being behind the counter.
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03/19/2015 | Regular |
- Sanitizers
Observation: The spray bottle of chlorine was not sufficient under 50 ppm. Shall maintain chlorine sanitizer sanitizer at 50-100ppm. This bottle of sanitizer was discarded during this inspection. CORRECTED ON SITE.
- Plumbing system maintained in good repair
Observation: The following have a leak.1)The three compartment sink in the middle sink has a VERY SLOW leak. 2) The service sink has a leak on the faucet when turned on. REPAIR BOTH AS NEEDED.
- Drying mops
Observation: Observed mops not air drying properly. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies. CORRECTED ON SITE.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The following have food debris build up.1) The walk in cooler in the pizza kitchen has food items which have spilled under the shelving. 2)Inside the three drawers in the pizza kitchen have some food debris.3)The microwave had some food build up clean the above as often as necessary to keep clean. The microwave was CORRECTED ON SITE.The kitchen worker has the walk in cooler on her list of corrections to do during this shift.
- Test kit provided and used to measure sanitizing solution concentration
Observation: The food establishment has NO bleach (chlorine) test strips. SHALL provide chlorine test strips and keep the concentration at 50-100 ppm.
- Food storage - preventing contamination from the premises
Observation: A large plastic container of frosting in the walk in cooler in the pizza kitchen was stored on the floor. ALL food items shall be at least 6" off the floor to prevent contamination. CORRECTED ON SITE.
- Posting of a valid license
Observation:The FE/RS licenses are POSTED but not visible to consumers to view. SHALL be posted for consumers to view.
- In-use utensils, between-use storage
Observation: 1) This facility has cups from corporate for pizza toppings such as cheese and meats written on the cups with no handles. Shall keep the cups out of the food product to prevent contamination.2) The ice scoop for the ice machine was kept in a plastic bag. The ice machine does have a ice scoop holder,if NOT going to use the ice scoop holder in the ice machine SHALL keep the scoop in a container that can be washed, rinsed, and sanitized.The manager is using a large plastic bucket which can be washed, rinsed, and sanitized. BOTH WERE CORRECTED ON SITE.
- Posting inspection reports
Observation: The prior inspection is POSTED but not visible due to behind the counter. SHALL be placed at eye level for consumers to view.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: The dispenser of ice coffee was being held for over 10 days. During this inspection the manager stated the coffee was held for 13 days. The manager also stated corporate meeting for the ice coffee will be held for only 7 days and then discarded. The ice coffee which was 13 days old was discarded. New ice coffee was placed in the dispenser and dated for discard in 7 days. CORRECTED ON SITE.
- 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: 1) The hamburger pickle slices are kept on the counter. At this time of the inspection the pickles were only out of the reach in cooler for approximately 1/2 hour and were at 42 degrees. The manufacturer label states refrigerate after opening. SHALL keep the pickles at 41 degrees or lower. The manager placed ice under the stainless steel container of pickles to keep the pickles at 41 degrees or lower.2) The parmesan cheese is kept out on the counter per the manufacturer states refrigerate after opening. The cheese was discarded. BOTH WERE CORRECTED ON SITE. The manager was informed and educated and will educate ALL staff of the above violations.
- Food storage containers identified with common name of food
Observation: OVER ALL LABELING IS EXCELLENT. The following were not labeled during this inspection. The container of "dusting flour",the white/chocolate frosting. ALL WERE CORRECTED ON SITE.
- Preventing contamination from equipment, utensils, and linens
Observation: Several packages of bread items near and on the food preparation sink. At this time food preparation is not accessible. ALL items moved during this inspection. CORRECTED ON SITE.
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04/04/2014 | Routine |
- Material characteristics of non-food contact surfaces
1) Wiping cloths not maintain in sanitizing solution between use in kitchen. Wiping cloth must be maintained in sanitizer when not immediately use. 2) The bottom shelf for can storage has paint chipping away in front kitchen area. Must varnish or paint with light color at least two coats to provide smooth and easy cleanable surface. 3) There is food debris on the floor in walk-in freezer. REPEAT VIOLATION. Clean as needed.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Wiping cloths not maintain in sanitizing solution between use in kitchen. Wiping cloth must be maintained in sanitizer when not immediately use. 2) The bottom shelf for can storage has paint chipping away in front kitchen area. Must varnish or paint with light color at least two coats to provide smooth and easy cleanable surface. 3) There is food debris on the floor in walk-in freezer. REPEAT VIOLATION. Clean as needed. --1) Observed three rubber spatulas cracked and no longer cleanable. All utensils must be maintained in good condition to prevent contamination and bacteria buildup. Discared. Corrected at time of inspection. 2) Nozzles on Pepsi pop machine have visable buildup, 3) The cappuccino shoots have heavy buildup, REPEAT VIOLATION, 4) Visable buildup on ice machine chute. The facility must clean all food contact surfaces more frequently to prevent contamination.
- Storage and maintenance of wet and dry wiping cloths
1) Wiping cloths not maintain in sanitizing solution between use in kitchen. Wiping cloth must be maintained in sanitizer when not immediately use. 2) The bottom shelf for can storage has paint chipping away in front kitchen area. Must varnish or paint with light color at least two coats to provide smooth and easy cleanable surface. 3) There is food debris on the floor in walk-in freezer. REPEAT VIOLATION. Clean as needed.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw eggs were stored above bottle drinks in reach-in cooler. Raw animal food must be stored below ready-to-eat food to prevent cross contamination.
- Utensils and pressure measuring devices maintained
1) Observed three rubber spatulas cracked and no longer cleanable. All utensils must be maintained in good condition to prevent contamination and bacteria buildup. Discared. Corrected at time of inspection. 2) Nozzles on Pepsi pop machine have visable buildup, 3) The cappuccino shoots have heavy buildup, REPEAT VIOLATION, 4) Visable buildup on ice machine chute. The facility must clean all food contact surfaces more frequently to prevent contamination.
- Outer openings are protected
The donut case has a large gap between the doors for pest entry. Must repair or replace to prevent entry of pest.
- Test kit provided and used to measure sanitizing solution concentration
QA test strips was expired on year 2009. Must provide sanitizer test strips in kitchen area to ensure QA concentration is maintained between 200 - 400 ppm. Replace new test kit.
- Food is properly labeled
Over all have great ingredient labeling. Observed two pieces of self-serve brownies don't have ingredients label. Must provide an ingredients label for all self-serve foods. Removed. Corrected at time of inspection.
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11/18/2013 | Routine |
- Utensils and pressure measuring devices maintained
1) Observed three rubber spatulas cracked and no longer cleanable. All utensils must be maintained in good condition to prevent contamination and bacteria buildup. Discared. Corrected at time of inspection. 2) Nozzles on Pepsi pop machine have visable buildup, 3) The cappuccino shoots have heavy buildup, REPEAT VIOLATION, 4) Visable buildup on ice machine chute. The facility must clean all food contact surfaces more frequently to prevent contamination.
- Test kit provided and used to measure sanitizing solution concentration
QA test strips was expired on year 2009. Must provide sanitizer test strips in kitchen area to ensure QA concentration is maintained between 200 - 400 ppm. Replace new test kit.
- Outer openings are protected
The donut case has a large gap between the doors for pest entry. Must repair or replace to prevent entry of pest.
- Food is properly labeled
Over all have great ingredient labeling. Observed two pieces of self-serve brownies don't have ingredients label. Must provide an ingredients label for all self-serve foods. Removed. Corrected at time of inspection.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Observed three rubber spatulas cracked and no longer cleanable. All utensils must be maintained in good condition to prevent contamination and bacteria buildup. Discared. Corrected at time of inspection. 2) Nozzles on Pepsi pop machine have visable buildup, 3) The cappuccino shoots have heavy buildup, REPEAT VIOLATION, 4) Visable buildup on ice machine chute. The facility must clean all food contact surfaces more frequently to prevent contamination. --1) Wiping cloths not maintain in sanitizing solution between use in kitchen. Wiping cloth must be maintained in sanitizer when not immediately use. 2) The bottom shelf for can storage has paint chipping away in front kitchen area. Must varnish or paint with light color at least two coats to provide smooth and easy cleanable surface. 3) There is food debris on the floor in walk-in freezer. REPEAT VIOLATION. Clean as needed.
- Storage and maintenance of wet and dry wiping cloths
1) Wiping cloths not maintain in sanitizing solution between use in kitchen. Wiping cloth must be maintained in sanitizer when not immediately use. 2) The bottom shelf for can storage has paint chipping away in front kitchen area. Must varnish or paint with light color at least two coats to provide smooth and easy cleanable surface. 3) There is food debris on the floor in walk-in freezer. REPEAT VIOLATION. Clean as needed.
- Material characteristics of non-food contact surfaces
1) Wiping cloths not maintain in sanitizing solution between use in kitchen. Wiping cloth must be maintained in sanitizer when not immediately use. 2) The bottom shelf for can storage has paint chipping away in front kitchen area. Must varnish or paint with light color at least two coats to provide smooth and easy cleanable surface. 3) There is food debris on the floor in walk-in freezer. REPEAT VIOLATION. Clean as needed.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw eggs were stored above bottle drinks in reach-in cooler. Raw animal food must be stored below ready-to-eat food to prevent cross contamination.
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11/18/2013 | Routine |
Restaurant representatives - add corrected or new information about Casey's General Store #2566, 1495 State St, Ely, IA 52227 »