- Sanitizers
Observation: QA sanitizer was tested too low. New sanitizer was made during inspection and was within 200-400ppm requirement. QA sanitizer must be maintained at 200-400ppm.
- Protecting food from environmental contamination
Observation: Ice chute on both fountain pop machines were soiled. Clean more frequently to prevent build up.
- Common name-working containers
Observation: Several spray bottles with chemicals were not labeled near 3 compartment sink. All working containers must be labeled with common name of contents. Spray bottles were labeled during inspection. Corrected on site.
- When to wash
Observation: Observed employing dawning gloves without first washing hands. Must wash hands before dawning gloves. Employee was educated on proper procedure and action was corrected.
- Food is properly labeled
Observation: Cookies and muffins at register were not properly labeled. Label must include net weight of food and packaging, descending list of ingredients by weight, common name, name and location of where item was packaged, and list of common allergens contained in food.
- Plumbing system maintained in good repair
Observation: Left pop machine drip tray is leaking. Repair to prevent leaking and maintain in good repair.
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09/09/2015 | Regular |
- Sanitization methods - hot water, chemical
Observation: Staff using dawn soap to wipe kitchen food contact surface clean (counter tops and cutting boards). MUST SANITIZE ALL FOOD CONTACT SURFACES to prevent food contamination. REPEAT VIOLATION.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping towels used to clean off knives in between use for deli sandwiches must be maintain in sanitizer solution in between use.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Provide test strip for food grade sanitizer used in kitchen area to ensure proper concentration of solution.
- Cleanability of floors, walls, and ceilings
Observation: Cove base peeling away from wall behind pizza preparation cooler and food preparation sink. Replace to make area easily cleanable. REPEAT VIOLATION.
- In-use utensils, between-use storage
Observation: Ice scoops for large ice machine stored on top of the ice machine. Must be stored on a cleanable surface in between use. Suggest placing on try on top of ice machine and clean tray frequently. REPEAT VIOLATION.
- Sanitization of food contact surfaces - before use and after cleaning
Observation: Kitchen staff using towels to wipe off knifes after use for deli sandwiches. Must clean and sanitize knife after every use to prevent food cross-contamination. Corrected on Site with education
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04/15/2014 | Routine |
- Sanitization of food contact surfaces - before use and after cleaning
Kitchen employee using soap and water to clean counter tops and oter food contact surface. Spoke with employee about importance of using SANITIZER to properly clean surfaces. Soap does not sanitize.
- Cleanability of floors, walls, and ceilings
Missing cove base behind food preparation sink in kitchen area and behind baking prep counter. Must replace. REPEAT VIOLATION.
- Storage and maintenance of wet and dry wiping cloths
1) Several cloth towels were sitting on food contact surfaces in kitchen area. Must maintain cloths in a santizer (quat) solution bucket or use a spray bottle of sanitizer and paper towels to wipe surfaces. Damp cloths sitting out may promote bacterial growth. 2) Left cupborad door below 1st pepsi pop dispensor has a broken latch. Must repair. 3) FOod buil-up in both walk-in freezers on floor. Clean more frequently.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Several cloth towels were sitting on food contact surfaces in kitchen area. Must maintain cloths in a santizer (quat) solution bucket or use a spray bottle of sanitizer and paper towels to wipe surfaces. Damp cloths sitting out may promote bacterial growth. 2) Left cupborad door below 1st pepsi pop dispensor has a broken latch. Must repair. 3) FOod buil-up in both walk-in freezers on floor. Clean more frequently.
- Laundry facilities
requirement, location, and use
- Backflow protection
air gap, device standard, when required
- Cleaning of cooking and baking equipment
1) Burnt food and grease build-up on pizza baking pans. Must clean or replace pans to prevent food contamination. 2) Ice scoop was stored on tip of ice machine. Scoop must be stored on a cleanable surface to prevent contamination.
- Linens- cleaning and storage
1) Burnt food and grease build-up on pizza baking pans. Must clean or replace pans to prevent food contamination. 2) Ice scoop was stored on tip of ice machine. Scoop must be stored on a cleanable surface to prevent contamination.
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04/02/2013 | Routine |
- Cleanability of floors, walls, and ceilings
Missing cove base behind food preparation sink in kitchen area and behind baking prep counter. Must replace. REPEAT VIOLATION.
- Linens- cleaning and storage
1) Burnt food and grease build-up on pizza baking pans. Must clean or replace pans to prevent food contamination. 2) Ice scoop was stored on tip of ice machine. Scoop must be stored on a cleanable surface to prevent contamination.
- Cleaning of cooking and baking equipment
1) Burnt food and grease build-up on pizza baking pans. Must clean or replace pans to prevent food contamination. 2) Ice scoop was stored on tip of ice machine. Scoop must be stored on a cleanable surface to prevent contamination.
- Laundry facilities
requirement, location, and use
- Sanitization of food contact surfaces - before use and after cleaning
Kitchen employee using soap and water to clean counter tops and oter food contact surface. Spoke with employee about importance of using SANITIZER to properly clean surfaces. Soap does not sanitize.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Several cloth towels were sitting on food contact surfaces in kitchen area. Must maintain cloths in a santizer (quat) solution bucket or use a spray bottle of sanitizer and paper towels to wipe surfaces. Damp cloths sitting out may promote bacterial growth. 2) Left cupborad door below 1st pepsi pop dispensor has a broken latch. Must repair. 3) FOod buil-up in both walk-in freezers on floor. Clean more frequently.
- Backflow protection
air gap, device standard, when required
- Storage and maintenance of wet and dry wiping cloths
1) Several cloth towels were sitting on food contact surfaces in kitchen area. Must maintain cloths in a santizer (quat) solution bucket or use a spray bottle of sanitizer and paper towels to wipe surfaces. Damp cloths sitting out may promote bacterial growth. 2) Left cupborad door below 1st pepsi pop dispensor has a broken latch. Must repair. 3) FOod buil-up in both walk-in freezers on floor. Clean more frequently.
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04/02/2013 | Routine |
Restaurant representatives - add corrected or new information about Casey's General Store #2690, 500 E Main, Anamosa, IA 52205 »