- Toilet room
receptacle, enclosed, fixtures clean
- 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: Reach-in line cooler next to grill has no thermometer inside.
- Posting inspection reports
Observation: : Most recent inspection report was missing and not posted.
- Drying mops
Observation: Mop was found wet in mop sink. This is REPEAT violation.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Food in plastic containers stored in walk-in cooler were shelf past due salami (11/15) and ham (11/15). this is REPEATING violation. Both were discarded at the time of inspection and corrected on site.
- Non-drinking water piping identified
Observation: Last basin on thee compartment sink has leak underneath and water collected in plastic container.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Observed ready to eat food that was opened and not date marked (creamy feta cheese dressing,plastic box with sausage, and milk). Employee voluntarily discarded feta cheese and salami, date marked sausage. Milk belonged to employee. This is REPEAT violation.Corrected in site.
- Storage and maintenance of wet and dry wiping cloths
Observation: Observed wet wiping cloth on counter under cappuccino machine. This is repeating violations. Employee removed to air dry and corrected on site.
- Sanitizers
Observation: Quad sanitizer in the spray bottles on the counters were tested way too high (>400ppm) and did not meet requirement between 200-400ppm. Manager made the new one we checked and corrected on site.
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11/30/2015 | Regular |
- Material characteristics of non-food contact surfaces
Observation: Cardboard reused in kitchen cooler and walk in cooler to hold items, and particle board shelf in back room. Both areas are not smooth, easily cleanable, and nonabsorbent.
- Sanitization methods - hot water, chemical
Observation: Bleach sanitizer in spray bottle was tested way too high (>100ppm), and no sanitizer made up during inspection in 3 hole sink.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Quat strips expired on 2/15/13, and did not have chlorine strips on site.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Observed some items that were past shelf life in coolers (buffalo chix sauce (3/22) and burrito mix (4/27). Both were discarded at time of inspection.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Observed ready to eat food that was opened and not date marked (cheese, eggs, sausage, and milk).
- Equipment location, installation, repair, and adjustment
Observation: Door gasket is torn on the walk in cooler door in front of the Arizona Tea.
- 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: Creamiser machine (creamer dispenser) was temped @ 47*F. May not use machine until unit can maintain 41*F or below. Machine must be repaired. Product discarded.
- Drying mops
Observation: Mop was observed bunched up in the mop bucket.
- Food employees hair is effectively restrained
Observation: Kitchen employee was not wearing hair restraint at time of inspection.
- Storage and maintenance of wet and dry wiping cloths
Observation: Observed wet wiping cloth in kitchen area on counter.
- Using a handwashing sink- operation and maintenance
Observation: Hand sink by the ice machine in back room was blocked and filled with empty cans.
- Posting inspection reports
Observation: Most recent inspection report not posted.
- Toilet room
receptacle, enclosed, fixtures clean
- Plumbing system maintained in good repair
Observation: Middle basin on the 3 hole sink has a leak.
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05/07/2014 | Routine |
- Handwashing signage
Handsink by coffee area did not have a handwashing sign posted. Must post a sign informing employees when to wash hands at all handsinks used by food service employees.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Ice scoop and pizza cutter were observed stored directly on ice machine and oven. Must store utensils on a cleanable surface to prevent contamination. Also observed cups used as scoops in pizza toppings. If scoop is stored inside product then it must have a handle and the handle must be stored outside of the product. 2) Coke door has a torn door gasket. Must keep all equipment in good working order to ensure adequate temp of PHF. 3) Pop machine in retail area has pink buildup on ice chute. Must wash, rinse, and sanitize before allowing to fill up again.
- Using a handwashing sink- operation and maintenance
1) Back room handsink was blocked by returned items, vacuum cleaner, etc. Handsink must be accessible at all times to facilitate handwashing. 2) Observed handsink used for other purposes than handwashing (dumping, storage, etc.). Must use handsink for handwashing only to prevent contamination. 3) Bathroom handsinks are coming off wall and are no longer attached with caulk. Must securely attach sinks to wall and re-caulk to prevent buildup of bacteria.
- Drying mops
Mop heads were observed bunched up in the mop sink. When not in immediate use must allow mop heads to air dry by inverting handle, hanging from wall, or draping head over side of bucket.
- Food storage - preventing contamination from the premises
Box of breadsticks were found on floor in walk in freezer. All food items must be stored at least 6 inches off the floor to prevent contamination and facilitate easy cleaning.
- Storage and maintenance of wet and dry wiping cloths
1) Observed wiping cloths not maintained in sanitizer. When not in immediate use wiping cloths must be maintained in sanitizer to prevent contamination and buildup of bacteria. 2) Observed cardboard being reused (beer flats). Must not reuse cardboard because it is not a smooth, easily cleanable, non absorbent surface. Must replace with material that meets all above criteria.
- In-use utensils, between-use storage
1) Ice scoop and pizza cutter were observed stored directly on ice machine and oven. Must store utensils on a cleanable surface to prevent contamination. Also observed cups used as scoops in pizza toppings. If scoop is stored inside product then it must have a handle and the handle must be stored outside of the product. 2) Coke door has a torn door gasket. Must keep all equipment in good working order to ensure adequate temp of PHF. 3) Pop machine in retail area has pink buildup on ice chute. Must wash, rinse, and sanitize before allowing to fill up again.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Container of precooked bacon was date marked 3/30. All ready to eat (RTE) PHF must be used or discarded within 7 days of preparation/opening unless entire contents will be used within 24 hours. Bacon was discarded at time of inspection. COS.
- Material characteristics of non-food contact surfaces
1) Observed wiping cloths not maintained in sanitizer. When not in immediate use wiping cloths must be maintained in sanitizer to prevent contamination and buildup of bacteria. 2) Observed cardboard being reused (beer flats). Must not reuse cardboard because it is not a smooth, easily cleanable, non absorbent surface. Must replace with material that meets all above criteria.
- Roasts held at a temperature of 130°F or above
Pre made sub cooler was temped @ 58.4*F. All potentially hazardous food (PHF) must be maintained at 41*F or below to prevent buildup of bacteria and spread of disease. All food was discarded at time of inspection. May not use cooler until unit can maintain 41*F or below.
- Laundry facilities
requirement, location, and use
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw shell eggs were observed above RTE food in retail display cooler. Eggs must be stored below RTE food to prevent contamination and spread of disease.
- Separation from food, equipment, utensils, linens, and single service
In retail area household chemicals are stored above food items (single service). All chemicals must be stored below any food/food items to prevent contamination.
- Light bulbs, protective shielding
Freezer in retail area has a light without a cover. Must replace cover or provide a shatter resistant bulb to prevent contamination.
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04/10/2013 | Routine |
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw shell eggs were observed above RTE food in retail display cooler. Eggs must be stored below RTE food to prevent contamination and spread of disease.
- In-use utensils, between-use storage
1) Ice scoop and pizza cutter were observed stored directly on ice machine and oven. Must store utensils on a cleanable surface to prevent contamination. Also observed cups used as scoops in pizza toppings. If scoop is stored inside product then it must have a handle and the handle must be stored outside of the product. 2) Coke door has a torn door gasket. Must keep all equipment in good working order to ensure adequate temp of PHF. 3) Pop machine in retail area has pink buildup on ice chute. Must wash, rinse, and sanitize before allowing to fill up again.
- Light bulbs, protective shielding
Freezer in retail area has a light without a cover. Must replace cover or provide a shatter resistant bulb to prevent contamination.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Ice scoop and pizza cutter were observed stored directly on ice machine and oven. Must store utensils on a cleanable surface to prevent contamination. Also observed cups used as scoops in pizza toppings. If scoop is stored inside product then it must have a handle and the handle must be stored outside of the product. 2) Coke door has a torn door gasket. Must keep all equipment in good working order to ensure adequate temp of PHF. 3) Pop machine in retail area has pink buildup on ice chute. Must wash, rinse, and sanitize before allowing to fill up again.
- Material characteristics of non-food contact surfaces
1) Observed wiping cloths not maintained in sanitizer. When not in immediate use wiping cloths must be maintained in sanitizer to prevent contamination and buildup of bacteria. 2) Observed cardboard being reused (beer flats). Must not reuse cardboard because it is not a smooth, easily cleanable, non absorbent surface. Must replace with material that meets all above criteria.
- Storage and maintenance of wet and dry wiping cloths
1) Observed wiping cloths not maintained in sanitizer. When not in immediate use wiping cloths must be maintained in sanitizer to prevent contamination and buildup of bacteria. 2) Observed cardboard being reused (beer flats). Must not reuse cardboard because it is not a smooth, easily cleanable, non absorbent surface. Must replace with material that meets all above criteria.
- Separation from food, equipment, utensils, linens, and single service
In retail area household chemicals are stored above food items (single service). All chemicals must be stored below any food/food items to prevent contamination.
- Handwashing signage
Handsink by coffee area did not have a handwashing sign posted. Must post a sign informing employees when to wash hands at all handsinks used by food service employees.
- Drying mops
Mop heads were observed bunched up in the mop sink. When not in immediate use must allow mop heads to air dry by inverting handle, hanging from wall, or draping head over side of bucket.
- Using a handwashing sink- operation and maintenance
1) Back room handsink was blocked by returned items, vacuum cleaner, etc. Handsink must be accessible at all times to facilitate handwashing. 2) Observed handsink used for other purposes than handwashing (dumping, storage, etc.). Must use handsink for handwashing only to prevent contamination. 3) Bathroom handsinks are coming off wall and are no longer attached with caulk. Must securely attach sinks to wall and re-caulk to prevent buildup of bacteria.
- Roasts held at a temperature of 130°F or above
Pre made sub cooler was temped @ 58.4*F. All potentially hazardous food (PHF) must be maintained at 41*F or below to prevent buildup of bacteria and spread of disease. All food was discarded at time of inspection. May not use cooler until unit can maintain 41*F or below.
- Food storage - preventing contamination from the premises
Box of breadsticks were found on floor in walk in freezer. All food items must be stored at least 6 inches off the floor to prevent contamination and facilitate easy cleaning.
- Laundry facilities
requirement, location, and use
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Container of precooked bacon was date marked 3/30. All ready to eat (RTE) PHF must be used or discarded within 7 days of preparation/opening unless entire contents will be used within 24 hours. Bacon was discarded at time of inspection. COS.
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04/10/2013 | Routine |
Restaurant representatives - add corrected or new information about Casey's General Store #2771, 501 6th Sw St, Cedar Rapids, IA 52404 »