- When to wash
Observation:Employee did not wash the hands before donning disposable gloves in the kitchen area. Must wash hands properly immediately before, during and after engaging in food preparation, including working with exposed food, clean equipment and utensils, and unwrapped single service articles.Employees verbalized understanding and corrected on site.
- Established procedures for responding to vomiting and diarrheal events
Observation: No written procedures for Norvirus events. Food establishment must have procedure for employees to follow when responding to vomiting and diarrheal events that involve the discharge of bodily fluids such as vomitus or fecal matter onto any surface within the food establishment toreduce foodborne disease transmission.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No test strips available during inspection. Must have test strips available to ensure proper concentration of sanitizer between chlorine 50-100ppm or qyad 200-400ppm.
- Food storage - preventing contamination from the premises
Observation: 1) Food stored on the floor in walk-in freezer. All food must be stored at least 6 inches off the floor.Corrected on site. 2) In the walk in freezer food sitting on the floor in a box uncovered. Food shall be stored at least 6" of fthe floor and covered to prevent contamination. The buns were discarded during this inspection. CORRECTED ON SITE.
- Food storage containers identified with common name of food
Observation: 1) Several containers with the food such and all spray bottles with the sauce ranch in service are cooler not labeled. 2) All glazed for donuts and creams are not labeled in the pizza kitchen. Must label all food with common name of the food.
- Smoke free air act
Observation: No Smoking sign is not posted on the entrance door. Must post state approved no smoking sign at every entrance and exit to be used by public or employees.
- Person in charge is present
Observation: No designated person in charge. Employees stated that they are not in charge except their departments. Must designate a person in charge (PIC) ensure that is present at the food establishment during all hours of operation.
- Posting inspection reports
Observation: The most recent last inspection report is not posted for consumers to view. Must post the inspection report at eye level for consumers to view
- Cleaning frequency of food contact surfaces (non-PHF/TCS)
Observation: Tables for consumer to use have all food debris in a store. Must keep ti clean at any timeduring the operation when contamination may have occurred.
- Packaged food shall be labeled as specified in law
Observation: Boxes of ice-cubes in ice freezer for sale not labeled. Packaged food must be labeled asspecified in law, with the store number and name of the store.
- Ambient air and water temperature measuring devices are accurate to ±1.5°C or ±3°F and are designed to be easily readable
Observation: No thermometar in rech -in cooler in the kitchen. Provide a thermometer in the reach-in cooler in the kitchen and others coolers. Cooler must maintain foods at 41 degrees or less.
|
08/04/2015 | Regular |
- In-use utensils, between-use storage
Observation:Has ice scoop stored on table top by ice machine, must store on clean surface such as tray or bucket to protect.
- Test kit provided and used to measure sanitizing solution concentration
Observation:Unable to locate test strips for either quat or chlorine being used as sanitizers, must provide test strips and check concentration of sanitizers.
- Food storage - preventing contamination from the premises
Observation:1)Has open bags of eggs, sausage, and bacon that could get contaminated in walk in freezer, close plastic bag over items to help protect. 2)Has bags of ice, cases of bread, and case of canned goods stored on floor in walk in cooler/freezer in back storage cooler. All foods must be stored at least 6 inches off floor.
- Fingernail maintenance, polish, and artificial fingernails
Observation:One staff in Blimpie has artifical polished nails, must wear gloves at all times in food areas.
- Storage of clean linens, single-service, and single use articles
Observation:Has case of single use lids on floor in dry storage area, must store at least 6 inches off floor.
- Drying mops
Observation:1)Neither mop positioned to air dry, must either hang on hook or drape over bucket to let air dry between uses. 2)Clean floor of walk in freezer on kitchen side(buildup on traction strip and foods on floor).
- Food is properly labeled
Observation:1)wrapped cookies not labeled or sign stating ingredients upon request posted, 2)Ice bags packaged on site need store id number or address to identify store, if needed to track back the food item.
- Separation from food, equipment, utensils, linens, and single service
Observation:Has ice machine chemical cleaner on table with ice scoop and boxes of gloves, move to chemical storage area not in contact with foods or food service items.
- Light bulbs, protective shielding
Observation:1)Lights in kitchen near the warewashing area are detached or missing endcaps. 2)Bulbs by ice machine missing endcaps. 3)Masterbilt retail freezer is missing endcap on the bulb. 4) Bulb in back end dry storage by back entrance does not appear to be coated bulb or have a cover. Need to provide protection for all bulbs in food prep and food service storage areas.
- Posting inspection reports
Observation:Does not have last years inspection posted within public view, is from 2 years ago. Must post within public view.
- Sanitizers
Observation:Has spray bottle of bleach in excess of 100 ppm, diluted to 100 ppm today, use 1/4 tsp per quart of bleach. If using as stain remover for cutting boards and mix at higher concentration, then need to label accordingly and use spray sanitizer at proper concentration as final rinse step. 2) Wiping cloths in sanitizer water at 500 ppm quat, changed water and now at 200 ppm. Monitor closely with test strips to ensure concentration is in proper range.
|
03/31/2014 | Routine |
Restaurant representatives - add corrected or new information about Casey's General Store #2780, 5555 Edgewood Ne Rd, Cedar Rapids, IA 52411 »