- Established procedures for responding to vomiting and diarrheal events
Observation: Manager has no established procedures for responding to vomiting and diarrhea events.Must have written standard operation procedure to respond to V&D.
- Storage and maintenance of wet and dry wiping cloths
Observation: Several wiping cloths were not being stored in sanitizer. All wiping cloths must be kept in sanitizer or hung on air dry to avoid contamination.
- Food storage containers identified with common name of food
Observation: Several containers of food items such as sugar, salt, doughnut pre-mix and flour not labeled. All containers must be labeled with common name of contents when removed from the original package.
- Food storage - preventing contamination from the premises
Observation:Food stored on the floor in a small cooler, such as cheese in card board container and chicken nuggets in a plastic bag. All food must be stored at least 6 inches off the floor.
- Test kit provided and used to measure sanitizing solution concentration
Observation:Sanitizer in the red small container next to coffee area was too strong (500ppm). QA sanitizer concentration must be maintained between 200 to 400ppm for the correct purpose.Check concentration with test strips after made.
- Using a handwashing sink- operation and maintenance
Observation:A container with dressing found in a hand washing sink at the sandwich bar.(B) A HANDWASHING SINK may not be used for purposes other than handwashing.Removed the container out of the sink.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: The pop -Pepsi machine ice chute and bottom side of nozzles have become soiled. EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers,BEVERAGE and syrup dispensing lines must be cleaned as often as necessary to keep clean.
- Light intensity
Observation: Lights bulbs are missing in coolers therefore there is not enough intensity. Install bulbs in fixtures. Lighting must be shatter resistant or otherwise covered if the bulb is exposed.
- 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: Tomato on sandwich prep table stacked above capacity of container and temped at 48*Degrees F.Sandwich prep employee stated that tomato are stocked at 8:30AM. Tomato discarded volunterly.Correceted
- Plumbing system maintained in good repair
Observation: Hot water handle is leaking on hand sink in sandwich prep kitchen. All plumbing must be maintained in a proper working order.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Surface of the dough mixer has food debris on it. (2) Flour storage rack soiled with excess flour. All food contact surfaces must be cleaned to sight and touch. --Observation: Three knives found cracked,burned and damaged. All utensils equipment must be easily cleanable. Corrected on site. Discarded voluntarily.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: The vent fan covers and ceiling in the walk-in cooler are dirty. These must be cleaned as often as necessary to keep them clean.
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04/07/2015 | Regular |
- In-use utensils, between-use storage
Observation: Casey's corporate have cups for scooping with NO HANDLES for cheese and meat for the pizza's. In between uses shall not keep the cups in the food product to prevent contamination. CORRECTED ON SITE.
- Storage and maintenance of wet and dry wiping cloths
Observation: A wet wiping cloth sitting on the counter. Wet cloths used to wipe up food contact surfaces in between uses must ALWAYS BE KEPT IN SANITIZER. CORRECTED ON SITE. THIS IS A REPEAT VIOLATION.
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07/30/2014 | Physical Recheck |
- Common name-working containers
Observation: A spray bottle of only orange quat sanitizer not diluted is not labeled. The manager reported this spray bottle is used for the floors. SHALL ALWAYS LABEL CHEMICALS WHEN TAKEN FROM ORIGINAL PACKAGING. LABELED BUT THEN THE MANAGER DISCARDED THIS CHEMICAL. CORRECTED ON SITE.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: THIS IS A REPEAT VIOLATION. THE DRAWERS IN THE PIZZA KITCHEN HAVE FOOD BUILD UP HOLDING SEVERAL DIFFERENT EQUIPMENT, ITEMS SUCH AS SPATULAS, TONGS, AND KNIFES. SHALL CLEAN AS OFTEN AS NECESSARY TO KEEP CLEAN. SHALL CLEAN MORE OFTEN. 1)The following have build up the ice machine the manager reports the ice machine is emptied, washed, rinsed, and sanitized on a monthly basis. The ice shoot shall always be clean suggest cleaning more often.2) The soda nozzles for the soda machine have build up it was reported by the assistant manager they are cleaned daily. Shall always clean as often as necessary to keep clean.
- Storage and maintenance of wet and dry wiping cloths
Observation: THIS IS A REPEAT VIOLATION FROM THE ROUTINE INSPECTION. NUMEROUS WET WIPING CLOTHS ARE SITTING ON FOOD CONTACT SURFACES DURING THIS INSPECTION. SHALL ALWAYS KEEP WET WIPING CLOTHS IN SANITIZER DURING PERIODS OF NON-USE. ALL STAFF WERE EDUCATED AND VERBALIZED UNDERSTANDING. CORRECTED ON SITE.
- Drying mops
Observation: One mop was stored in the water. THIS IS A REPEAT VIOLATION FROM THE ROUTINE INSPECTION. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies. CORRECTED ON SITE.
- 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
Observation: This was not observed during this inspection but the inspector asked about the proper method of re-heating food. The employee was unable to verbalize the safe way to reheat food. Educated and verbalized understanding. The manager also stated in one month this hot hold unit will no longer be used. Given a sign how to reheat food properly. If using this hot hold unit SHALL ALWAYS REFER TO ASSURE THE FOOD IS REHEATED PROPERLY. NEVER USE THE HOT HOLD UNIT TO RE-HEAT FOOD.
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Observation: This was not observed during this inspection but the manager was asked about the hot hold unit is reused and cooled then re-heated. The manager was unable to answer the proper way to cool food rapidly. The manager was educated and verbalized understanding. Given a sign how to cool food rapidly. The manager reports this hot hold unit will not be used within 1 month. If using this hot hold unit until it is removed SHALL ALWAYS REFER TO THE HANDOUT HOW TO COOL FOOD PROPERLY AND RAPIDLY.
- Sanitizers
Observation: The 3 compartment sink on the sanitizer side was in excess of over 400 ppm. The 3 compartment sink does not have stickers that can be purchased from the food distributer to assist with all employees using the same amount of water. The "ONE" pump of the sanitizer appears to vary from employee to employee suggest also purchasing some type of measuring device such as measuring spoons or a cup and measure the "ONE" pump with the sticker for the water level so this sanitizer will always be at 200 ppm. THIS IS A REPEAT VIOLATION FROM THE ROUTINE INSPECTION.
- Food storage containers identified with common name of food
Observation: The following food items are not labeled, the oregano in the Blimpie section. THIS IS A REPEAT VIOLATION FROM THE ROUTINE INSPECTION. CORRECTED ON SITE. The dough container is not labeled. ALL food items taken from original packaging shall be identified with the common name of the food.
- Demonstration of Knowledge
Observation: The person in charge was unable to answer the question about cooling and reheating methods. Discussed the process and he verbalized understanding. Given a handout how to properly cool food rapidly and re-heating properly. Per the manager this facility in 1 month will no longer be using any food items which are heated, cooled and then reheated. But until this occurs SHALL ALWAYS FOLLOW THE HANDOUT TO HAVE FOOD ITEMS BE SAVE FOR THE CONSUMERS.
- Food is properly labeled
Observation: The self serve donut display case does not have ingredients available to be viewed by the consumers. Casey's corporate has a sticker that can be placed on the side of the unit with the ingredients. If not using the sticker from Casey's then cut the box label on the frozen cookies and other pastry items and place in a binder/notebook. The case should have a sticker stating ingredients available upon request.
- In-use utensils, between-use storage
Observation: A scoop with a handle was laying in the food donut mix. If keeping a scoop in the food product shall always keep the handle upward and not laying in the food product to prevent contamination. CORRECTED ON SITE.
- Handwashing signage
Observation: The men's restroom does not have a sign posted when employees must wash their hands. Given signs during this inspection. THIS IS A REPEAT VIOLATION. The manager reports consumers take them off the wall. The back handwashing sink was cited at the routine inspection dated 03-28-2014 and the sign is posted at the handwashing sink.
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07/23/2014 | Physical Recheck |
- Common name-working containers
Observation: The Quat sanitizer in the 3 tank sink was excessive of 200 ppm. More water was added to the sink to have the sanitizer at 200 ppm. Suggested to the manager the stickers that can be purchased from a food distributor that can be placed on the back of the sink to show how much water to be placed in the sink.The staff is also using two pumps. Inspector also suggested trying one pump and check the concentration with the test strips to be at 200 ppm. CORRECTED ON SITE. --Observation: One spray bottle of a type of chemical was not labeled. No staff was able to identify the chemical. This chemical was discarded during this inspection. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. CORRECTED ON SITE.
- Food storage containers identified with common name of food
Observation: Several containers of food items in the pizza kitchen are not labeled, such as powdered sugar, donut pre mix and flour. In the Blimpie sub area the oregano. and parmesan cheese were not labeled. ALL working containers holding food items taken from original packages SHALL be labeled with the common name of the food.
- Miscellaneous sources of contamination
Observation:Several boxes of opened food items in the walk in freezer are not covered. To prevent contamination keep the open containers of food covered.
- In-use utensils, between-use storage
Observation: Using cups as scoops for pizza toppings. THIS IS A REPEAT VIOLATION. The manager reported the cups which are used is the equipment corporate gives for the toppings. The manager made a memo for food employees and the inspector stating, the cups would NOT BE STORED IN THE FOOD. CORRECTED ON SITE.
- Handwashing signage
Observation: The men's restroom and the back handwashing sinks @ (washer/dryer area) do not have signs posted when employees shall wash their hands. Given signs to post at the hand washing sinks during this inspection.
- Backflow protection
air gap, device standard, when required
- Food storage - preventing contamination from the premises
Observation:Observation: RECENT DELIVERY per the manager. Observed numerous boxes of various types of food in the walk in cooler/freezer. SHALL always keep ALL food items at least 6" off the floor to prevent contamination.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The drawers in the pizza kitchen have food build up holding several different equipment items such as spatulas, tongs, and knifes. Shall clean as often as necessary to keep clean.
- Posting inspection reports
Observation: The most current inspection was posted but not visible due to being hung behind other inspections. Shall keep this inspection in a conspicuous place for consumer to view.
- Light intensity
Observation: The light above the dough maker is not working. Replace the bulb as needed.
- Storage and maintenance of wet and dry wiping cloths
Observation: Several wet wiping cloths in pizza/sub area were sitting on the counter and not in any sanitizer. ALL wiping cloths to be used on food contact surfaces SHALL ALWAYS be kept in sanitizer. REPEAT VIOLATION. CORRECTED ON SITE.
- Refuse, recyclables, and returnables
materials, design, construction, and installation
- Sanitizers
Observation:
- Drying mops
Observation: One mop was stored in the water. When not in use mops shall be stored to air dry. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
- 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: Parmesan cheese shaker sitting out of the cooler. The original box stated MUST REFRIGERATE. The manager called corporate office and it was determined that this type of cheese MUST ALWAYS BE REFRIGERATED. The manager wrote a memo for staff to refer to and inspector. The cheese that was in the one shaker was discarded during this inspection. CORRECTED ON SITE.
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03/28/2014 | Routine |
- When to wash
Observed employee put on gloves without washing their hands. Hands must be washed between glove changes and during any activity that may contaminate hands. Employee stated they understood.
- Handwashing signage
Every hand sink to be used by employees must have a a sign posted reminding them to wash their hands. Sign given during inspection. Post in men's RR.
- In-use utensils, between-use storage
1) Using cups as scoops for pizza toppings. When scoop is stored in product it must be stored with its handle inverted to prevent contamination. Remove cups and use scoops with handles. 2) Storing pizza cutters behind faucet on 3 tank sink. Must store utensils so they will not be contaminated. Move pizza cutters. 3) Ice machine chute has a slimey build up and must be cleaned. All food contact surfaces must be clean to sight and touch.
- Material characteristics of non-food contact surfaces
1) Towels in the Blimpie area were stored on counter. Wiping cloths must be maintained in sanitizer between uses. 2) Cabinet und pop machine is damaged nd no longer cleanable. All surfaces exposed to food must be cleanable and nonabsorbent. Make repairs as needed.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Flooring in the walk-in freezer in kitchen has considerable build-up of food debris. Clean and maintain cleaning at frequency to prevent future issues.
- Storage and maintenance of wet and dry wiping cloths
1) Towels in the Blimpie area were stored on counter. Wiping cloths must be maintained in sanitizer between uses. 2) Cabinet und pop machine is damaged nd no longer cleanable. All surfaces exposed to food must be cleanable and nonabsorbent. Make repairs as needed.
- Using a handwashing sink- operation and maintenance
Hand sink in back by ice machine is blocked. All hand sinks must be maintained for hand washing at all times. Ensure hand sink remains unblocked.
- Food storage containers identified with common name of food
1) Food that is not easily identified must be labeled when removed from original container. Lable products in kitchen for baking. 2) Unable to locate ingredient list for bakery items offered for self-dispensing. One to be ordered and provided for consumer request.
- Sanitizers
1) Spray bottles in kitchen were not labeled with sanitizer. All working containers must be labeled with common chemical name. 2) Spray bottles in excess of 200ppm for QA sanitizer. Must maintain sanitizer at manufacturer requirements for food contact surfaces.
- Common name-working containers
1) Spray bottles in kitchen were not labeled with sanitizer. All working containers must be labeled with common chemical name. 2) Spray bottles in excess of 200ppm for QA sanitizer. Must maintain sanitizer at manufacturer requirements for food contact surfaces.
- Backflow protection
air gap, device standard, when required
- Frozen PHF/TCS foods are properly slacked and thawed
1) All food and food items must be stored a minimum of 6" off the floor. Move boxes in walk-in freezer to shelving and adjust shelving in dry storage and walk-in cooler as needed. 2) Cold cuts were being thawed in a container of standing water. Food must be thawed in running water, in coller, as part of the cooking process. Meat moved to coller and handout given.
- Food storage - preventing contamination from the premises
1) All food and food items must be stored a minimum of 6" off the floor. Move boxes in walk-in freezer to shelving and adjust shelving in dry storage and walk-in cooler as needed. 2) Cold cuts were being thawed in a container of standing water. Food must be thawed in running water, in coller, as part of the cooking process. Meat moved to coller and handout given.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Using cups as scoops for pizza toppings. When scoop is stored in product it must be stored with its handle inverted to prevent contamination. Remove cups and use scoops with handles. 2) Storing pizza cutters behind faucet on 3 tank sink. Must store utensils so they will not be contaminated. Move pizza cutters. 3) Ice machine chute has a slimey build up and must be cleaned. All food contact surfaces must be clean to sight and touch.
- Food is properly labeled
1) Food that is not easily identified must be labeled when removed from original container. Lable products in kitchen for baking. 2) Unable to locate ingredient list for bakery items offered for self-dispensing. One to be ordered and provided for consumer request.
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04/30/2013 | Routine |
- Storage and maintenance of wet and dry wiping cloths
1) Towels in the Blimpie area were stored on counter. Wiping cloths must be maintained in sanitizer between uses. 2) Cabinet und pop machine is damaged nd no longer cleanable. All surfaces exposed to food must be cleanable and nonabsorbent. Make repairs as needed.
- Material characteristics of non-food contact surfaces
1) Towels in the Blimpie area were stored on counter. Wiping cloths must be maintained in sanitizer between uses. 2) Cabinet und pop machine is damaged nd no longer cleanable. All surfaces exposed to food must be cleanable and nonabsorbent. Make repairs as needed.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Using cups as scoops for pizza toppings. When scoop is stored in product it must be stored with its handle inverted to prevent contamination. Remove cups and use scoops with handles. 2) Storing pizza cutters behind faucet on 3 tank sink. Must store utensils so they will not be contaminated. Move pizza cutters. 3) Ice machine chute has a slimey build up and must be cleaned. All food contact surfaces must be clean to sight and touch.
- Backflow protection
air gap, device standard, when required
- When to wash
Observed employee put on gloves without washing their hands. Hands must be washed between glove changes and during any activity that may contaminate hands. Employee stated they understood.
- Food storage containers identified with common name of food
1) Food that is not easily identified must be labeled when removed from original container. Lable products in kitchen for baking. 2) Unable to locate ingredient list for bakery items offered for self-dispensing. One to be ordered and provided for consumer request.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Flooring in the walk-in freezer in kitchen has considerable build-up of food debris. Clean and maintain cleaning at frequency to prevent future issues.
- Food is properly labeled
1) Food that is not easily identified must be labeled when removed from original container. Lable products in kitchen for baking. 2) Unable to locate ingredient list for bakery items offered for self-dispensing. One to be ordered and provided for consumer request.
- In-use utensils, between-use storage
1) Using cups as scoops for pizza toppings. When scoop is stored in product it must be stored with its handle inverted to prevent contamination. Remove cups and use scoops with handles. 2) Storing pizza cutters behind faucet on 3 tank sink. Must store utensils so they will not be contaminated. Move pizza cutters. 3) Ice machine chute has a slimey build up and must be cleaned. All food contact surfaces must be clean to sight and touch.
- Food storage - preventing contamination from the premises
1) All food and food items must be stored a minimum of 6" off the floor. Move boxes in walk-in freezer to shelving and adjust shelving in dry storage and walk-in cooler as needed. 2) Cold cuts were being thawed in a container of standing water. Food must be thawed in running water, in coller, as part of the cooking process. Meat moved to coller and handout given.
- Frozen PHF/TCS foods are properly slacked and thawed
1) All food and food items must be stored a minimum of 6" off the floor. Move boxes in walk-in freezer to shelving and adjust shelving in dry storage and walk-in cooler as needed. 2) Cold cuts were being thawed in a container of standing water. Food must be thawed in running water, in coller, as part of the cooking process. Meat moved to coller and handout given.
- Handwashing signage
Every hand sink to be used by employees must have a a sign posted reminding them to wash their hands. Sign given during inspection. Post in men's RR.
- Common name-working containers
1) Spray bottles in kitchen were not labeled with sanitizer. All working containers must be labeled with common chemical name. 2) Spray bottles in excess of 200ppm for QA sanitizer. Must maintain sanitizer at manufacturer requirements for food contact surfaces.
- Sanitizers
1) Spray bottles in kitchen were not labeled with sanitizer. All working containers must be labeled with common chemical name. 2) Spray bottles in excess of 200ppm for QA sanitizer. Must maintain sanitizer at manufacturer requirements for food contact surfaces.
- Using a handwashing sink- operation and maintenance
Hand sink in back by ice machine is blocked. All hand sinks must be maintained for hand washing at all times. Ensure hand sink remains unblocked.
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04/30/2013 | Routine |
Restaurant representatives - add corrected or new information about Casey's General Store #2764, 780 N Center Point Rd, Hiawatha, IA 52233 »