- Material characteristics of non-food contact surfaces
Observation: Observed cloth towels used for moisture retention under the shake mixer and above fry warmer. Must use a smooth, easily cleanable, and non absorbent surface in those areas.
- Storage and maintenance of wet and dry wiping cloths
Observation: Observed wet wiping cloths not stored in sanitizer. Must store all wiping cloths in sanitizer when not in immediate use to prevent buildup of bacteria.
- Miscellaneous sources of contamination
Observation: Observed condensation buildup on the condensate line in the walk in freezer. Area must be washed, rinsed, and sanitized due to water not coming from a potable source.
- 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 (milk, hot dogs, and tornadoes) not date marked. Must date mark all ready to eat food with date opened/prepared and then discard within 7 days.
- Plumbing system maintained in good repair
Observation: 3 hole sink faucet has a leak. Must keep all plumbing in good working order to prevent buildup of bacteria and contamination.
- Food storage containers identified with common name of food
Observation: Working containers were not labeled with common name of product. If not in original container the product must have a label.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Observed raw eggs (Deli Express cooler) and bacon (retail walk in cooler) stored above ready to eat food. Must store all raw products below ready to eat food to prevent contamination.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Ice machine and can opener have become soiled and must be cleaned.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Cup and lid dispensers in the retail area have become soiled and must be cleaned .
- Separation from food, equipment, utensils, linens, and single service
Observation: Observed chemicals stored above single service items in the back hallway and over front line with lids. May not store any chemicals over food/food items to prevent contamination.
- Commercially processed, Ready to eat foods reheated to 135°F of above for hot holding within 2 hours
Observation: Commercially processed chili and cheese sauce were being reheated in the steam table. Items were put into the table around 4:30am. Observed @ 122*F. Both items were discarded at time of inspection. Items must be reheated to 135*F within 2 hours in equipment that was designed for reheating (flat top, fryer, microwave, etc.).
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: Roller grill items (hot dogs and tornadoes) were observed @ 108*F and 98*F respectively. Items must be held @ 135*F to prevent buildup of bacteria. Items were discarded at time of inspection.
- Cleanability of floors, walls, and ceilings
Observation: Wall and cove base missing in the area by the mens bathroom and the back hallway entrance in A&W. Must repair or replace wall and cove base to prevent entry of pests, buildup of bacteria, and contamination.
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01/16/2015 | Regular |
- Material characteristics of non-food contact surfaces
1) Observed wiping cloths not maintained in sanitizer at time of inspection. When not in immediate use must store all wiping cloths in sanitizer to prevent buildup of bacteria. 2) Observed cardboard being reused and towels used to absorb moisture. May not reuse cardboard or towels to absorb moisture because they are not smooth, easily cleanable, and nonabsorbent. Must replace with material that meets all above criteria to prevent buildup of bacteria and contamination. 3) The following areas have become soiled and must be cleaned: table under flat top, cabinet left of pop fountain (retail), and walk in cooler (A&W side). Must keep clean to prevent buildup of bacteria and contamination.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observed jug of milk 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.
- Laundry facilities
requirement, location, and use
- Storage and maintenance of wet and dry wiping cloths
1) Observed wiping cloths not maintained in sanitizer at time of inspection. When not in immediate use must store all wiping cloths in sanitizer to prevent buildup of bacteria. 2) Observed cardboard being reused and towels used to absorb moisture. May not reuse cardboard or towels to absorb moisture because they are not smooth, easily cleanable, and nonabsorbent. Must replace with material that meets all above criteria to prevent buildup of bacteria and contamination. 3) The following areas have become soiled and must be cleaned: table under flat top, cabinet left of pop fountain (retail), and walk in cooler (A&W side). Must keep clean to prevent buildup of bacteria and contamination.
- Food storage - preventing contamination from the premises
Observed food stored on the floor in the walk in freezer. Must store all food at least 6 inches off the floor to prevent contamination and buildup of bacteria.
- Handwashing signage
Handwashing signs were not posted in RR. All RR that are used by food service employees must have a sign informing employees when to wash hands.
- Plumbing system repaired according to law
3 hole sink faucet (right) and plug (left basin) are both broken. Must repair or replace both to prevent buildup of bacteria and contamination.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Observed wiping cloths not maintained in sanitizer at time of inspection. When not in immediate use must store all wiping cloths in sanitizer to prevent buildup of bacteria. 2) Observed cardboard being reused and towels used to absorb moisture. May not reuse cardboard or towels to absorb moisture because they are not smooth, easily cleanable, and nonabsorbent. Must replace with material that meets all above criteria to prevent buildup of bacteria and contamination. 3) The following areas have become soiled and must be cleaned: table under flat top, cabinet left of pop fountain (retail), and walk in cooler (A&W side). Must keep clean to prevent buildup of bacteria and contamination. --1) Half size cooler in service area has a torn door gasket. Must replace gasket to ensure adequate temp is maintained. 2) Ice machine has some mold buildup on inside. Must keep clean to prevent buildup of bacteria and contamination.
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12/12/2013 | Routine |
- Food storage - preventing contamination from the premises
Observed food stored on the floor in the walk in freezer. Must store all food at least 6 inches off the floor to prevent contamination and buildup of bacteria.
- Plumbing system repaired according to law
3 hole sink faucet (right) and plug (left basin) are both broken. Must repair or replace both to prevent buildup of bacteria and contamination.
- Laundry facilities
requirement, location, and use
- Material characteristics of non-food contact surfaces
1) Observed wiping cloths not maintained in sanitizer at time of inspection. When not in immediate use must store all wiping cloths in sanitizer to prevent buildup of bacteria. 2) Observed cardboard being reused and towels used to absorb moisture. May not reuse cardboard or towels to absorb moisture because they are not smooth, easily cleanable, and nonabsorbent. Must replace with material that meets all above criteria to prevent buildup of bacteria and contamination. 3) The following areas have become soiled and must be cleaned: table under flat top, cabinet left of pop fountain (retail), and walk in cooler (A&W side). Must keep clean to prevent buildup of bacteria and contamination.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observed jug of milk 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.
- Storage and maintenance of wet and dry wiping cloths
1) Observed wiping cloths not maintained in sanitizer at time of inspection. When not in immediate use must store all wiping cloths in sanitizer to prevent buildup of bacteria. 2) Observed cardboard being reused and towels used to absorb moisture. May not reuse cardboard or towels to absorb moisture because they are not smooth, easily cleanable, and nonabsorbent. Must replace with material that meets all above criteria to prevent buildup of bacteria and contamination. 3) The following areas have become soiled and must be cleaned: table under flat top, cabinet left of pop fountain (retail), and walk in cooler (A&W side). Must keep clean to prevent buildup of bacteria and contamination.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Half size cooler in service area has a torn door gasket. Must replace gasket to ensure adequate temp is maintained. 2) Ice machine has some mold buildup on inside. Must keep clean to prevent buildup of bacteria and contamination. --1) Observed wiping cloths not maintained in sanitizer at time of inspection. When not in immediate use must store all wiping cloths in sanitizer to prevent buildup of bacteria. 2) Observed cardboard being reused and towels used to absorb moisture. May not reuse cardboard or towels to absorb moisture because they are not smooth, easily cleanable, and nonabsorbent. Must replace with material that meets all above criteria to prevent buildup of bacteria and contamination. 3) The following areas have become soiled and must be cleaned: table under flat top, cabinet left of pop fountain (retail), and walk in cooler (A&W side). Must keep clean to prevent buildup of bacteria and contamination.
- Handwashing signage
Handwashing signs were not posted in RR. All RR that are used by food service employees must have a sign informing employees when to wash hands.
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12/12/2013 | Routine |
Restaurant representatives - add corrected or new information about Casey's General Store #2791, 9125 Atlantic Sw Dr, Cedar Rapids, IA 52404 »