| No violation noted during this evaluation. | 12/09/2014 | Physical Recheck |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Food contact surfaces must be washed, rinsed, and sanitized, including but not limited to, ice machine.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Non food contact surfaces must be washed, rinsed, and sanitized, including but not limited to, cup dispensers and shelves inside cabinets.
- Cleanability of floors, walls, and ceilings
Observation: Cove base must be anchored to wall in back room dry storage by laundry room entrance.
- Plumbing
materials, design, construction and installation
|
12/03/2014 | Pre Opening |
- Handwashing cleanser, availability
1) Retail area handsink was being used for other purposes than handwashing. Must use handsink for handwashing only to prevent contamination. 2) Hand soap dispenser was empty at time of inspection. Was using dawn for handsoap. May not use dawn for handwashing because it does not have antimicrobial properties. Must use a handsoap that has active antimicrobial ingredients to prevent buildup of bacteria and spread of disease.
- Poisonous or toxic materials used and applied
1) Observed chemicals stored above both sides of 3 hole sink. Must only store chemicals on dirty side of 3 hole sink to prevent contamination. 2) Bottle of bleach water was observed in dry storage area and tested approx. 500ppm. Must maintain bleach sanitizer between 50-100ppm for adequate sanitation.
- Food storage - preventing contamination from the premises
Observed boxes of food (bread, chips, candy, etc.) stored directly on the floor in retail area. Must store all food at least 6 inches off the floor to prevent contamination and facilitate easy cleaning.
- Separation from food, equipment, utensils, linens, and single service
1) Observed chemicals stored above both sides of 3 hole sink. Must only store chemicals on dirty side of 3 hole sink to prevent contamination. 2) Bottle of bleach water was observed in dry storage area and tested approx. 500ppm. Must maintain bleach sanitizer between 50-100ppm for adequate sanitation.
- Using a handwashing sink- operation and maintenance
1) Retail area handsink was being used for other purposes than handwashing. Must use handsink for handwashing only to prevent contamination. 2) Hand soap dispenser was empty at time of inspection. Was using dawn for handsoap. May not use dawn for handwashing because it does not have antimicrobial properties. Must use a handsoap that has active antimicrobial ingredients to prevent buildup of bacteria and spread of disease.
- Material characteristics of non-food contact surfaces
Observed cardboard being reused in walk in cooler and dry storage for shelf liner. Must not reuse cardboard because it is not a smooth, easily cleanable, and non absorbent surface. Must replace with a material that meets all above criteria.
- Sanitization of food contact surfaces - before use and after cleaning
Did not have any sanitizer made up during inspection. Was using soap water to clean food contact surfaces. Must use an approved sanitizer to clean food contact surfaces to prevent buildup of bacteria. Must also have approved sanitizer during all food service hours as well.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observed raw eggs and bacon stored above ready to eat (RTE) food in retail cooler. Must store all RTE food above all raw products to prevent contamination.
- Posting of a valid license
Do not have most recent inspection posted. Must post most recent inspection in area viewable to public.
- Cleanability of floors, walls, and ceilings
1) Cove base/wall are in poor condition in dry storage area by both doors. Must repair or replace cove base and wall to facilitate easy cleaning and prevent entry of pests. 2) Light in walk in cooler does not have a cover or shatter resistant bulbs. Must provide an adequate cover or shatter resistant bulbs to prevent contamination.
- Test kit provided and used to measure sanitizing solution concentration
Two containers of test strips were found at location. One had expired and the other had been compromised by water damage. Must have test strips that are in good working condition to ensure an accurate test of sanitizer concentration.
- Handwashing signage
Retail area handsink does not have a handwashing sign posted. Must post a sign informing employees when to wash hands at all handsinks used by food service employees.
- Light bulbs, protective shielding
1) Cove base/wall are in poor condition in dry storage area by both doors. Must repair or replace cove base and wall to facilitate easy cleaning and prevent entry of pests. 2) Light in walk in cooler does not have a cover or shatter resistant bulbs. Must provide an adequate cover or shatter resistant bulbs to prevent contamination.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observed open containers of roller grill items without date mark. Must date mark all ready to eat food with date opened/prepared and then discard within 7 days unless entire contents will be used within 24 hours.
|
04/11/2013 | Routine |
- Using a handwashing sink- operation and maintenance
1) Retail area handsink was being used for other purposes than handwashing. Must use handsink for handwashing only to prevent contamination. 2) Hand soap dispenser was empty at time of inspection. Was using dawn for handsoap. May not use dawn for handwashing because it does not have antimicrobial properties. Must use a handsoap that has active antimicrobial ingredients to prevent buildup of bacteria and spread of disease.
- Food storage - preventing contamination from the premises
Observed boxes of food (bread, chips, candy, etc.) stored directly on the floor in retail area. Must store all food at least 6 inches off the floor to prevent contamination and facilitate easy cleaning.
- Handwashing cleanser, availability
1) Retail area handsink was being used for other purposes than handwashing. Must use handsink for handwashing only to prevent contamination. 2) Hand soap dispenser was empty at time of inspection. Was using dawn for handsoap. May not use dawn for handwashing because it does not have antimicrobial properties. Must use a handsoap that has active antimicrobial ingredients to prevent buildup of bacteria and spread of disease.
- Sanitization of food contact surfaces - before use and after cleaning
Did not have any sanitizer made up during inspection. Was using soap water to clean food contact surfaces. Must use an approved sanitizer to clean food contact surfaces to prevent buildup of bacteria. Must also have approved sanitizer during all food service hours as well.
- Handwashing signage
Retail area handsink does not have a handwashing sign posted. Must post a sign informing employees when to wash hands at all handsinks used by food service employees.
- Light bulbs, protective shielding
1) Cove base/wall are in poor condition in dry storage area by both doors. Must repair or replace cove base and wall to facilitate easy cleaning and prevent entry of pests. 2) Light in walk in cooler does not have a cover or shatter resistant bulbs. Must provide an adequate cover or shatter resistant bulbs to prevent contamination.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observed open containers of roller grill items without date mark. Must date mark all ready to eat food with date opened/prepared and then discard within 7 days unless entire contents will be used within 24 hours.
- Material characteristics of non-food contact surfaces
Observed cardboard being reused in walk in cooler and dry storage for shelf liner. Must not reuse cardboard because it is not a smooth, easily cleanable, and non absorbent surface. Must replace with a material that meets all above criteria.
- Separation from food, equipment, utensils, linens, and single service
1) Observed chemicals stored above both sides of 3 hole sink. Must only store chemicals on dirty side of 3 hole sink to prevent contamination. 2) Bottle of bleach water was observed in dry storage area and tested approx. 500ppm. Must maintain bleach sanitizer between 50-100ppm for adequate sanitation.
- Cleanability of floors, walls, and ceilings
1) Cove base/wall are in poor condition in dry storage area by both doors. Must repair or replace cove base and wall to facilitate easy cleaning and prevent entry of pests. 2) Light in walk in cooler does not have a cover or shatter resistant bulbs. Must provide an adequate cover or shatter resistant bulbs to prevent contamination.
- Posting of a valid license
Do not have most recent inspection posted. Must post most recent inspection in area viewable to public.
- Poisonous or toxic materials used and applied
1) Observed chemicals stored above both sides of 3 hole sink. Must only store chemicals on dirty side of 3 hole sink to prevent contamination. 2) Bottle of bleach water was observed in dry storage area and tested approx. 500ppm. Must maintain bleach sanitizer between 50-100ppm for adequate sanitation.
- Test kit provided and used to measure sanitizing solution concentration
Two containers of test strips were found at location. One had expired and the other had been compromised by water damage. Must have test strips that are in good working condition to ensure an accurate test of sanitizer concentration.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observed raw eggs and bacon stored above ready to eat (RTE) food in retail cooler. Must store all RTE food above all raw products to prevent contamination.
|
04/11/2013 | Routine |
Restaurant representatives - add corrected or new information about Casey's General Store #2777, 65 Williams Blvd, Fairfax, IA 52228 »