- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Chilled dairy creamers not date marked. All potentially hazardous foods held for more than 24 hours shall be labeled with the date that the container was opened and also be discarded if not used in seven days.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Tuna salad date marked 3/2/15 open and in use. All potentially hazardous foods shall be used or discarded if held at 41 degrees and not used in 7 days.
- Food storage containers identified with common name of food
Observation: Containers containing spices and sauces not labeled with proper name of contents. Food ingredients that are removed from the original packaging and put in another container must be labeled with its contents.
- 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: Sandwiches and wraps in end cap cooler temping at 54 degrees and higher. Food was voluntarily discarded and an appointment made to have cooler repaired. All potentially hazardous foods must be held at 41 degrees or less.
- Warewashing equipment, determining chemical sanitizer concentration
Observation:No test strips for determining concentration of sanitizer were available. Concentration of the Sanitizing solution shall be accurately determined by using a test kit or other device.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Cappuccino machines excessively soiled in mixing tubes and inside the machine themselves.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Floors in walk in cooler and freezer soiled. 2) Cooler customer self service door glass soiled and could use a good cleaning. Manager informed me its on the spring cleaning list. Physical facility must be clean to sight and touch. Clean as often as necessary to keep clean.
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03/20/2015 | Regular |
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Shellstock, maintaining identification
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03/25/2013 | Routine |
- Eating, drinking, or using tobacco
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
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03/25/2013 | Routine |
- Plumbing system repaired according to law
Cold water supply handle on 3 compartment sink in kitchen area leaks. Repair or replace to maintain in good working order
- When to wash
Observed kitchen employee putting on a new pair of gloves without washing hands. Must wash hands before putting on glove to prevent contamination. Reviewed with employee.
- Drinking water obtained from an approved source and meets water quality standards
Kitchen employee stated they were having issues keeping the quat sanitizer water solution at 200ppm. When adding just a little quat sanitizer to regular water, the solution tested over 400ppm. We used both my test strips and theirs. We tested the regular water straight from the faucet (without adding any sanitizer chemical) and both test strips were positive for quat sanitizer (about 100ppm). I tested water from a near by hand sink and concluded the same results. Facility has a Vision water filtration system and on city water. A chemical is in the regular water used for hand washing, cleaning, making ice tea, etc. Must find source f water contamination and provide a safe drinking water source.
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03/22/2013 | Routine |
- Drinking water obtained from an approved source and meets water quality standards
Kitchen employee stated they were having issues keeping the quat sanitizer water solution at 200ppm. When adding just a little quat sanitizer to regular water, the solution tested over 400ppm. We used both my test strips and theirs. We tested the regular water straight from the faucet (without adding any sanitizer chemical) and both test strips were positive for quat sanitizer (about 100ppm). I tested water from a near by hand sink and concluded the same results. Facility has a Vision water filtration system and on city water. A chemical is in the regular water used for hand washing, cleaning, making ice tea, etc. Must find source f water contamination and provide a safe drinking water source.
- When to wash
Observed kitchen employee putting on a new pair of gloves without washing hands. Must wash hands before putting on glove to prevent contamination. Reviewed with employee.
- Plumbing system repaired according to law
Cold water supply handle on 3 compartment sink in kitchen area leaks. Repair or replace to maintain in good working order
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03/22/2013 | Routine |
Restaurant representatives - add corrected or new information about Casey's General Store #2811, 605 6th S St, Springville, IA 52336 »