- Miscellaneous sources of contamination
Observation:1) The front reach in freezer with ice is moly around the gasket and condensates. 2) Walk in cooler with ice has ice buildup around the doors. Must defrost, clean and sanitize as needed. Manager called service to check the condensations.
- Food is properly labeled
Observation: Overall labeling is good. But several cinnamon rolls found on the counter with no label on them. Packaged food must be labeled as specified in Law with common name of the food and major food allergens contained. Corrected on site.d.
- Handwashing signage
Observation: Handwashing sign not posted at the handwashing sink in restrooms. Every handsink use by employee must have sign posted reminding employee to wash their hands. Provided hand signage.
- Equipment location, installation, repair, and adjustment
Observation: Cooler under sub prep table has water inside, temperature was 41*F cooler but is dripping. Food already removed and manager called for service to make necessary repairs.
- Storage of clean equipment and utensils
Observation : Soiled cloths stored next to the food in hot holding units. Cloth shall be kept in clean, nonabsorbent receptacles or clean, washable laundry bags and stored and transported to prevent contamination of food clean equipment, clean utensils. Corrected on site.
- Drying mops
Observation:Mop was found wet in empty mop bucket. If not in immediate use the mop must be allowed to air dry to prevent buildup of bacteria. All should be air dried unless they are stored in a sanitizing solution.Corrected.
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Observation: Both vents in walk-in cooler and walk -in freezer are dusty and need to be cleaned as often as necessary to prevent dripping and contamination.
- Prohibited storage areas for clean equipment and utensils
Observation:Observation: Single use utensils (cups) stored on the floor in the back storage area. All equipment utensils and single-service items must be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least (6" inches) above the floor.
- Using a handwashing sink- operation and maintenance
Observation: Several beverage cans found in hadwashing sink in bac store area. A Hand sink may not be used for purposes other than handwashing. Remove it. --Observation:A plastic cup found in hand washing sink next to prep line. Handwahing sink may not be used for purposes other than handwashing. Remove the cup. Corrected on site.
- Wiping cloths properly air dried
Observation: 1) One wet wiping cloth found on the counter next to ketchup, not held in sanitizer, 2) several wet wiping cloths found in the shallow dishes in hot holding unit next to food for hot holding. Wiping cloths used to clean food contact surfaces shall be maintained in sanitizer. These items must be stored in a manner that precludes such contamination. Mange educated and verbalized understanding. ? Correct on site.
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06/22/2015 | Regular |
- 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: Sliced hamburger dill pickles sitting at room temperature on a counter for self service for consumers. The can states MUST REFRIGERATE. The pickles that were at room temperature were discarded during this inspection. Manager has the pickles in stainless steel containers and reports will use ice to keep at least 41 degrees or lower.CORRECTED ON SITE.
- Handwashing signage
Observation: The following handwashing sinks do not have signs stating when food employees must wash their hands. All handwashing sinks used by food employees must have signs posted. The handwashing sink at the front counter and both men's and women's restrooms. Given during this inspection. POST AT ALL OF THE ABOVE HANDWASHING SINKS.
- Posting of a valid license
Observation: Both the FE/RS licenses are not visible for consumers to view due to a display of cups are in front of the board. The manager moved the cups during this inspection. CORRECTED ON SITE.
- Food storage - preventing contamination from the premises
Observation: The following were held on the floor. A large plastic container of caramel in the kitchen and in the walk in cooler a large plastic container of butter cream. BOTH WERE CORRECTED ON SITE.
- Food storage containers identified with common name of food
Observation: Several food items are labeled. The following are not labeled such as the frosting for the donuts, powder sugar and cinnamon/sugar. ALL food items taken from original packaging SHALL be identified with the common name. ALL WERE CORRECTED ON SITE.
- Posting inspection reports
Observation: The last inspection is posted but not visible due to a stand with cups is in front of the board the inspection is posted on and not at eye level. SHALL post this inspection at eye level for consumers to view. The manager moved the display of the cups during this inspection. CORRECTED ON SITE WHEN MANAGER POSTS THIS INSPECTION.
- Outer openings are protected
Observation: The exit door in the area for the can shed does not have a self closure. Install a self closure. ALL exit doors shall have self closing and tight fitting doors.
- Common name-working containers
Observation: The dawn dish soap was not labeled ALL chemicals taken from original packaging shall be identified with the common name of the chemical. CORRECTED ON SITE.
- Sanitizers
Observation: The Quat sanitizer was in excess over 200 ppm in the 3 compartment sink a one red bucket. Suggest labeling to be purchased and placed on the back of the 3 compartment sink so all employees use the same amount of water and a measuring device such as the cap or measuring spoons so the sanitizer is at 200 ppm. CORRECTED ON SITE.
- Separation from food, equipment, utensils, linens, and single service
Observation: The dawn dish soap was sitting with washed, rinsed and sanitized equipment. Chemicals must be stored to prevent contamination to equipment, utensils and food items. CORRECTED ON SITE.
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04/22/2014 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
Has some mold still present on end of walk in cooler next to the hallway to dry storage. Present on sidewall by the door opening area, clean.
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04/05/2013 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
Has some mold still present on end of walk in cooler next to the hallway to dry storage. Present on sidewall by the door opening area, clean.
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04/05/2013 | Routine |
- When to wash
Need to wash hands before put on gloves and when remove them, and when change activities. Corrected on site with education.
- Sanitization of food contact surfaces - before use and after cleaning
Using degreaser and Tide water for front counter serve area, must provide a food grade sanitizer for this area, does have sanitizer bucket but not set up for usage now. Preparing one now for usage.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Need to provide documentation as to shelf life of ice coffee x2 products, currently using as 14 day product per staff, usually only allow 7 days. Obtain information from corporate office.
- Material characteristics of non-food contact surfaces
1)Wiping cloths not maintained in sanitizer between use, made up bucket and placed new cloths in solution now for both kitchen and retail area. 2) Clean lower shelves of prep table of flour debris. 3) Clean dough mixer of flour before covering. 4) Clean top two utensils drawer by donut station, food debris on bottom. 5) Has cardboard for shelf liner for chemical shelving x 2 and one shelf in walk in cooler, replace with a nonaborbent material for this purpose. 6) Clean donut self serve case in retail area. 7) Clean track holding juices in retail cooler door area, track has dark buildup.
- Food storage containers identified with common name of food
1) Need to label the spices, oil and vinegar, and bulk flour bin in kitchen area. 2) Need to label the ice bags made on site with store number or location, usually has labeled under the UPC code per manager.
- Linens- cleaning and storage
1) Clean racks in walk in cooler in kitchen, some food residue, 2) clean reach in coolers and top section of Super King coolers, some food spills. 3) Clean prep tables of food spills 4) clean walls in walk in cooler both kitchen and retail area have some mold present. 5) clean capp machine x2, 5) Clean iced coffee x2 units. 6) Has several cases of single use food containers on floor in back end dry storage area, all should be stored at least 6 inches off floor.
- Common name-working containers
1) Sanitizer in excess of required concentration, quat at over 400 ppm, diluted to 200 ppm now in kitchen spray bottle. 2) Pink spray bottle not labeled, now labeled, degreaser. Corrected on site.
- Handwashing signage
Need handwash signage at front counter handsink and both RR's yet, given examples today.
- Using a handwashing sink- operation and maintenance
Handsink by ice machine is blocked by bottles both in basin and in front. must move to have access for handwashing for ice machine usage.
- Reportable symptoms, diagnosis, past illness, and history of exposure.
1) Does not have employee reporting agreements for staff, given example today and will obtain for all staff and review symptom reporting of illness and exclusion/restriction needs. 2) No staff appeared ill today.
- Posting of a valid license
Must post most recent inspection, current one is 2011.
- Roasts held at a temperature of 130°F or above
One of two sandwich make tables, Silver King, is holding roast beef at 47 degrees and cheese at 52 degrees in upper unit, and tuna salad at 50 degrees F in lower part. All PHF was discarded and unit will not be used until can hold temp at 41 degrees or less consistently. Unit turned down now. Service has been called.
- Storage and maintenance of wet and dry wiping cloths
1)Wiping cloths not maintained in sanitizer between use, made up bucket and placed new cloths in solution now for both kitchen and retail area. 2) Clean lower shelves of prep table of flour debris. 3) Clean dough mixer of flour before covering. 4) Clean top two utensils drawer by donut station, food debris on bottom. 5) Has cardboard for shelf liner for chemical shelving x 2 and one shelf in walk in cooler, replace with a nonaborbent material for this purpose. 6) Clean donut self serve case in retail area. 7) Clean track holding juices in retail cooler door area, track has dark buildup.
- Backflow protection
air gap, device standard, when required
- Food storage - preventing contamination from the premises
1) Has box of nachos on floor in dry storage area, one bucket of frosting on floor in kitchen, and 3 cases of frozen food on floor in walk in freezer in kitchen area, and 3 cases of frozen foods and one bag of ice on floor in walk in freezer in retail area. All foods should be stored at least 6 inches off floor. 2) Has several areas with foods stored on plastic crates, provide more shelving to properly clean underneath these areas.
- Designated areas for employees
use of designated areas by employees
- Food is properly labeled
1) Need to label the spices, oil and vinegar, and bulk flour bin in kitchen area. 2) Need to label the ice bags made on site with store number or location, usually has labeled under the UPC code per manager.
- Sanitizers
1) Sanitizer in excess of required concentration, quat at over 400 ppm, diluted to 200 ppm now in kitchen spray bottle. 2) Pink spray bottle not labeled, now labeled, degreaser. Corrected on site.
- Food temperature measuring devices are provided and readily accessible
Thermometers needed for the two ice coffee products at self serve counter area.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Clean racks in walk in cooler in kitchen, some food residue, 2) clean reach in coolers and top section of Super King coolers, some food spills. 3) Clean prep tables of food spills 4) clean walls in walk in cooler both kitchen and retail area have some mold present. 5) clean capp machine x2, 5) Clean iced coffee x2 units. 6) Has several cases of single use food containers on floor in back end dry storage area, all should be stored at least 6 inches off floor. --1)Wiping cloths not maintained in sanitizer between use, made up bucket and placed new cloths in solution now for both kitchen and retail area. 2) Clean lower shelves of prep table of flour debris. 3) Clean dough mixer of flour before covering. 4) Clean top two utensils drawer by donut station, food debris on bottom. 5) Has cardboard for shelf liner for chemical shelving x 2 and one shelf in walk in cooler, replace with a nonaborbent material for this purpose. 6) Clean donut self serve case in retail area. 7) Clean track holding juices in retail cooler door area, track has dark buildup.
- Fingernail maintenance, polish, and artificial fingernails
One kitchen staff has fingernail polish therefore must wear gloves while working with any foods and clean equipment. Corrected on site.
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03/27/2013 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
1)Wiping cloths not maintained in sanitizer between use, made up bucket and placed new cloths in solution now for both kitchen and retail area. 2) Clean lower shelves of prep table of flour debris. 3) Clean dough mixer of flour before covering. 4) Clean top two utensils drawer by donut station, food debris on bottom. 5) Has cardboard for shelf liner for chemical shelving x 2 and one shelf in walk in cooler, replace with a nonaborbent material for this purpose. 6) Clean donut self serve case in retail area. 7) Clean track holding juices in retail cooler door area, track has dark buildup. --1) Clean racks in walk in cooler in kitchen, some food residue, 2) clean reach in coolers and top section of Super King coolers, some food spills. 3) Clean prep tables of food spills 4) clean walls in walk in cooler both kitchen and retail area have some mold present. 5) clean capp machine x2, 5) Clean iced coffee x2 units. 6) Has several cases of single use food containers on floor in back end dry storage area, all should be stored at least 6 inches off floor.
- Backflow protection
air gap, device standard, when required
- Sanitization of food contact surfaces - before use and after cleaning
Using degreaser and Tide water for front counter serve area, must provide a food grade sanitizer for this area, does have sanitizer bucket but not set up for usage now. Preparing one now for usage.
- Designated areas for employees
use of designated areas by employees
- Posting of a valid license
Must post most recent inspection, current one is 2011.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Need to provide documentation as to shelf life of ice coffee x2 products, currently using as 14 day product per staff, usually only allow 7 days. Obtain information from corporate office.
- Common name-working containers
1) Sanitizer in excess of required concentration, quat at over 400 ppm, diluted to 200 ppm now in kitchen spray bottle. 2) Pink spray bottle not labeled, now labeled, degreaser. Corrected on site.
- Storage and maintenance of wet and dry wiping cloths
1)Wiping cloths not maintained in sanitizer between use, made up bucket and placed new cloths in solution now for both kitchen and retail area. 2) Clean lower shelves of prep table of flour debris. 3) Clean dough mixer of flour before covering. 4) Clean top two utensils drawer by donut station, food debris on bottom. 5) Has cardboard for shelf liner for chemical shelving x 2 and one shelf in walk in cooler, replace with a nonaborbent material for this purpose. 6) Clean donut self serve case in retail area. 7) Clean track holding juices in retail cooler door area, track has dark buildup.
- Linens- cleaning and storage
1) Clean racks in walk in cooler in kitchen, some food residue, 2) clean reach in coolers and top section of Super King coolers, some food spills. 3) Clean prep tables of food spills 4) clean walls in walk in cooler both kitchen and retail area have some mold present. 5) clean capp machine x2, 5) Clean iced coffee x2 units. 6) Has several cases of single use food containers on floor in back end dry storage area, all should be stored at least 6 inches off floor.
- Using a handwashing sink- operation and maintenance
Handsink by ice machine is blocked by bottles both in basin and in front. must move to have access for handwashing for ice machine usage.
- Food storage - preventing contamination from the premises
1) Has box of nachos on floor in dry storage area, one bucket of frosting on floor in kitchen, and 3 cases of frozen food on floor in walk in freezer in kitchen area, and 3 cases of frozen foods and one bag of ice on floor in walk in freezer in retail area. All foods should be stored at least 6 inhces off floor. 2) Has several areas with foods stored on plastic crates, provide more shelving to properly clean underneath these areas.
- Fingernail maintenance, polish, and artificial fingernails
One kitchen staff has fingernail polish therefore must wear gloves while working with any foods and clean equipment. Corrected on site.
- Handwashing signage
Need handwash signage at front counter handsink and both RR's yet, given examples today.
- Sanitizers
1) Sanitizer in excess of required concentration, quat at over 400 ppm, diluted to 200 ppm now in kitchen spray bottle. 2) Pink spray bottle not labeled, now labeled, degreaser. Corrected on site.
- Reportable symptoms, diagnosis, past illness, and history of exposure.
1) Does not have employee reporting agreements for staff, given example today and will obtain for all staff and review symptom reporting of illness and exclusion/restriction needs. 2) No staff appeared ill today.
- Material characteristics of non-food contact surfaces
1)Wiping cloths not maintained in sanitizer between use, made up bucket and placed new cloths in solution now for both kitchen and retail area. 2) Clean lower shelves of prep table of flour debris. 3) Clean dough mixer of flour before covering. 4) Clean top two utensils drawer by donut station, food debris on bottom. 5) Has cardboard for shelf liner for chemical shelving x 2 and one shelf in walk in cooler, replace with a nonaborbent material for this purpose. 6) Clean donut self serve case in retail area. 7) Clean track holding juices in retail cooler door area, track has dark buildup.
- Food is properly labeled
1) Need to label the spices, oil and vinegar, and bulk flour bin in kitchen area. 2) Need to label the ice bags made on site with store number or location, usually has labeled under the UPC code per manager.
- When to wash
Need to wash hands before put on gloves and when remove them, and when change activities. Corrected on site with education.
- Food temperature measuring devices are provided and readily accessible
Thermometers needed for the two ice coffee products at self serve counter area.
- Food storage containers identified with common name of food
1) Need to label the spices, oil and vinegar, and bulk flour bin in kitchen area. 2) Need to label the ice bags made on site with store number or location, usually has labeled under the UPC code per manager.
- Roasts held at a temperature of 130°F or above
One of two sandwich make tables, Silver King, is holding roast beef at 47 degrees and cheese at 52 degrees in upper unit, and tuna salad at 50 degrees F in lower part. All PHF was discarded and unit will not be used until can hold temp at 41 degrees or less consistently. Unit turned down now. Service has been called.
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03/27/2013 | Routine |
Restaurant representatives - add corrected or new information about Casey's General Store #2789, 888 Vernon Valley Se Dr, Cedar Rapids, IA 52403 »