Casey's General Store #2687, 1001 Ave E, Hawarden, IA 51023 - inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
| No violation noted during this evaluation. | 03/17/2015 | Follow Up LOC |
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: Foods held in the hot told warmers are below required temp at 120-126 degrees.
- Commercially processed, Ready to eat foods reheated to 135°F of above for hot holding within 2 hours
Observation: Temperatures are not taken of the foods once they are cooked.
- Using a handwashing sink- operation and maintenance
Observation: The hand sink (next to the ice machine) used to store boxes. Corrected by removing the boxes.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The cappuccino machines not clean to sight or touch.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: The facility does not have a tip sensitive thermometer.
|
02/12/2015 | Regular |
- Linens- cleaning and storage
Several containers were not in good condition in the back prep area. Single use cups in the prep area were not in plastic sleeves. Duct tape was being used to fixe storage bins. Duct tape is not an approved item to fix equipment with. Scoops did not have handles on them in the pizza prep area.
- Food storage containers identified with common name of food
Several containers in the back prep area were not labeled (Oil, flour, sugar, and spice containers and squirt bottles). The tuna salad sandwiches were not labeled with ingredients, net weight and an address where it was made.
- Food temperature measuring devices are provided and readily accessible
- Food is properly labeled
Several containers in the back prep area were not labeled (Oil, flour, sugar, and spice containers and squirt bottles). The tuna salad sandwiches were not labeled with ingredients, net weight and an address where it was made.
- The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease.
The facility did not have a sick policy in place. The person in charge did not know food safety 101 requirements. Corrected at time of inspection
- equipment food contact surfaces and utensils clean to sight and touch.
The insides of drawers were not clean to sight. The racks were not clean to sight. Light covers above the prep table was not clean to sight.
- Utensils and pressure measuring devices maintained
Several containers were not in good condition in the back prep area. Single use cups in the prep area were not in plastic sleeves. Duct tape was being used to fixe storage bins. Duct tape is not an approved item to fix equipment with. Scoops did not have handles on them in the pizza prep area.
|
11/13/2013 | Routine |
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