- equipment food contact surfaces and utensils clean to sight and touch.
Observation: many area areas w/i food prep are soiled, have mildew growth or old food debris...Sub-station cooler, prep coolers, cold hold units, pop dispensers/ice chute, prep board
- Cutting surfaces maintained
Observation:cutting boards are no longer smooth and easily cleanable....scored from knife use, grey in color.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation:The frequency of cleaning is not often enough.
- Duties of PIC
Observation:Staff on A & W side did not wash hands when needed. (ie-coughing into hand, entered into kitchen
- Storage and maintenance of wet and dry wiping cloths
Observation:soiled wiping cloths sitting out in open air.No sanitizer was available in the Casey's kitchen. (sink bay was not set up, nor was a bucket.)
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation:Eggs stored above cheese in reach in cooler. pickle bucket tool sitting on top of raw chicken container.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Wall/floor junctures, under and around equipment...much build up, grease, old food etc...more so on A & W side.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Package of ham sitting on top of pizza oven to thaw.
- When to wash
Observation: Staff (A&W) did not wash hands when necessary. Two staff came into kitchen and did not wash hands before starting. Please review when to wash hands with staff.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation:Some cold hold units are missing thremometers.
- Commercially processed, Ready to eat foods reheated to 135°F of above for hot holding within 2 hours
Observation: foods we put in steam unit and unit was not plugged in.
|
09/14/2015 | Regular |
- 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
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
|
07/09/2013 | Routine |
- Shellstock, maintaining identification
- 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
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
|
07/09/2013 | Routine |
- Linens- cleaning and storage
Knife drawer on Casey's side is in need of deep cleaning. Clean utensils are stored in a dirty drawer. Spatula drawer should be organized so handles all go same direction avoiding food contact surface when handling. One rubber spatula removed from service today due to tears in rubber which may get into food.
- When to wash
Glove change does not replace hand washing. All food service employees should be washing hands before putting on gloves so they are not contaminating the clean gloves or dispenser. Gloves should be changed when contaminated (writing with pen, handles on equipment, touching face or clothing) and hands rewashed before putting on new gloves.
- Roasts held at a temperature of 130°F or above
Reach in sandwich cold case by deli was out of temp using my digital stem thermometer. Ranges from 53deg in front of bottom shelf to 46deg in middle and back of shelves was found. Coldest spot (38deg) was on top shelf in back.
- Refuse, recyclables, and returnables
materials, design, construction, and installation
- Handwashing sinks-Numbers, capacities, location, and placement
there should be a handwashing sink in the food prep area of A&W. Only hand sink is around two corners in the cash register area. Train food handlers when and where to wash hands until another sink can be added.
- Preventing contamination from equipment, utensils, and linens
Knife drawer on Casey's side is in need of deep cleaning. Clean utensils are stored in a dirty drawer. Spatula drawer should be organized so handles all go same direction avoiding food contact surface when handling. One rubber spatula removed from service today due to tears in rubber which may get into food.
|
06/26/2013 | Routine |
- Refuse, recyclables, and returnables
materials, design, construction, and installation
- Linens- cleaning and storage
Knife drawer on Casey's side is in need of deep cleaning. Clean utensils are stored in a dirty drawer. Spatula drawer should be organized so handles all go same direction avoiding food contact surface when handling. One rubber spatula removed from service today due to tears in rubber which may get into food.
- Roasts held at a temperature of 130°F or above
Reach in sandwich cold case by deli was out of temp using my digital stem thermometer. Ranges from 53deg in front of bottom shelf to 46deg in middle and back of shelves was found. Coldest spot (38deg) was on top shelf in back.
- Preventing contamination from equipment, utensils, and linens
Knife drawer on Casey's side is in need of deep cleaning. Clean utensils are stored in a dirty drawer. Spatula drawer should be organized so handles all go same direction avoiding food contact surface when handling. One rubber spatula removed from service today due to tears in rubber which may get into food.
- When to wash
Glove change does not replace hand washing. All food service employees should be washing hands before putting on gloves so they are not contaminating the clean gloves or dispenser. Gloves should be changed when contaminated (writing with pen, handles on equipment, touching face or clothing) and hands rewashed before putting on new gloves.
- Handwashing sinks-Numbers, capacities, location, and placement
there should be a handwashing sink in the food prep area of A&W. Only hand sink is around two corners in the cash register area. Train food handlers when and where to wash hands until another sink can be added.
|
06/26/2013 | Routine |
Restaurant representatives - add corrected or new information about Casey's General Store #2865, 5908 Nordic Dr, Cedar Falls, IA 50613 »