- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw eggs were stored above beverage in reach-in cooler. Raw animal food must be separate from ready to eat food. Manager moved to lower level ruck. Corrected on site.This is REPEAT Violation.
- Packaged foods shall comply with standard of identity requirements
Observation: Apple fritter in package with no any label with common name stored on counter for sale. Manager stated they took out from pastry case to protect from fly. Manager corrected by putting the label, date and store number.
- Eating, drinking, or using tobacco
Observation: Employee beverage (a coke) in plastic container with no lid on the counter. Placed the lid and corrected on site.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Beef, pork, ham, salami, pitta bread and tortilla stored next to each other and over each other above cheese in walk-in cooler. Educated staff and employee separated and moved ready to eat food above and meet below. Corrected on site.
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
Observation: Employee have no food thermometer for checking the proper cooking in the kitchen.
- Light bulbs, protective shielding
Observation: Light bulb is not working or burned out in hood area.
- Food employees hair is effectively restrained
Observation: Observed employee making sandwich with no hair restrains or aprons. Employee stated she have just arrived. Corrected on site.
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11/02/2015 | Regular |
- Equipment location, installation, repair, and adjustment
Observation: Gasket on beer section door is torn. Replace as needed. All equipment must be maintained in good condition.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: The following fountain drink nozzles have visible buildup: Diet Dr Pepper, Coca Cola and Diet Coke. Clean more frequently to prevent contamination.
- Plumbing system repaired according to law
Observation: Condenser unit in walk-in cooler is leaking. Repair. Must maintain all plumbing in good working order to prevent contamination.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw eggs were stored above beverage in reach-in cooler. Raw animal food must be separate from ready to eat food.
- 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: Vents are dusty. Must clean off dust buildup on vents in walk-in cooler.
- Posting inspection reports
Observation: Most recent inspection report not posted. Must post in area viewable to the public.
- Food storage - preventing contamination from the premises
Observation: 1)Food stored on the floor in kitchen and walk-in freezer. 2)Single service utensils stored on the floor in kitchen. Food, utensils, and equipment must be 6" off the floor to prevent contamination and cleaning purpose.
- Sanitization methods - hot water, chemical
Observation: 1) Sanitizer was tested low in three compartment sink. QA sanitizer concentration must be maintained between 50 to 100ppm. Must use test strips to ensure solution concentration. 2)Employee was incorrectly warewashing. Utensils were just washed and sanitized in kitchen. 3)Store clean Ice Cream Machine with hot water twice a week. TO PROPERLY WAREWASHING MUST WASH, RINSE, THEN SANITIZE.
- Toilet room
receptacle, enclosed, fixtures clean
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10/06/2014 | Regular |
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Clean condition-hands and arms
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10/16/2013 | Routine |
- Shellstock, maintaining identification
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
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10/16/2013 | Routine |
- Roasts held at a temperature of 130°F or above
The temperature of open door reach-in cooler was tested between 45*F to 47*F at front area. Foods stored in the back area now, and cold hold at 41*F or below. Call for service to ensure the cooler work properly. Food must be maintained at 41*F or below in all areas in the cooler.
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09/27/2013 | Routine |
- Roasts held at a temperature of 130°F or above
The temperature of open door reach-in cooler was tested between 45*F to 47*F at front area. Foods stored in the back area now, and cold hold at 41*F or below. Call for service to ensure the cooler work properly. Food must be maintained at 41*F or below in all areas in the cooler.
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09/27/2013 | Routine |
- Using a handwashing sink- operation and maintenance
1) Couple beverage bottles were stored in hand sink nearby mop sink. Must remove bottles. All hand sink must be accessible. 2) There is no paper towels for hand sink near mop sink. Must provide paper towels. REPEAT VIOLATION.
- Test kit provided and used to measure sanitizing solution concentration
Quat test strips was expired. Replace.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Overall have good date marking: Pepperoni, Meatballs, and Sausages. Observed several potentially hazardous foods were not date marked after open in walk-in cooler. Must date mark all potentially hazardous food if not used within 24hr after opened or preparation. Have 7 days from date marked to use or discard.
- Sanitization of food contact surfaces - before use and after cleaning
Quat sanitizer in 3 compartment sink was tested too weak. QA sanitizer should be betweet 200 to 400ppm. Must use test strips to test the concentration of sanitizer each time after made.
- Eating, drinking, or using tobacco
Employee beverage cup has no lid at front counter. Food employee must drink from a closed beverage container to prevent contamination.
- Common name-working containers
1) A bottle of dish soap not labeled. Must label all working container with common name for easy identification. 2) A bottle of Glass Cleaner was stored above food in the storage. Chemical items must be store separated from food.
- Designated areas for employees
use of designated areas by employees
- Drying mops
1) The paper towels dispenser next to the coffee machine didn't work. Repair or replace. All physical facilities must be maintained in good condition. 2) Used mop was stored in mop container with water. Must provide a hood for mor or drape over bucket to allow to air dry in between uses.
- Roasts held at a temperature of 130°F or above
Foods stored in open door reach-in cooler nearby coffee machine area were temped between 46*F to 54*F for potentially hazardous food. Temperature for each shelving frome top to bottom are 47*F, 42*F, 41.2*F, 44.1*F, and 44.3*F. Each discarded item has been temped with internal probe themomether. Repair. To ensure the cooler work properly and can maintain food at 41*F or below.
- Cleaning of cooking and baking equipment
The manager reported that the blender in F'real machine sanitized 3 times a week. The blender must be cleaned at least every 24 hours. Need to provide a cleaning time log to ensure blender cleaned every day.
- Hand drying provided
1) Couple beverage bottles were stored in hand sink nearby mop sink. Must remove bottles. All hand sink must be accessible. 2) There is no paper towels for hand sink near mop sink. Must provide paper towels. REPEAT VIOLATION.
- Food is properly labeled
All cookies at front counter had no ingredients labeling. Must provide an ingredients label for all self-serve foods. May not sell cookies until have label sitckers.
- Separation from food, equipment, utensils, linens, and single service
1) A bottle of dish soap not labeled. Must label all working container with common name for easy identification. 2) A bottle of Glass Cleaner was stored above food in the storage. Chemical items must be store separated from food.
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09/11/2013 | Routine |
- Designated areas for employees
use of designated areas by employees
- Using a handwashing sink- operation and maintenance
1) Couple beverage bottles were stored in hand sink nearby mop sink. Must remove bottles. All hand sink must be accessible. 2) There is no paper towels for hand sink near mop sink. Must provide paper towels. REPEAT VIOLATION.
- Eating, drinking, or using tobacco
Employee beverage cup has no lid at front counter. Food employee must drink from a closed beverage container to prevent contamination.
- Food is properly labeled
All cookies at front counter had no ingredients labeling. Must provide an ingredients label for all self-serve foods. May not sell cookies until have label sitckers.
- Sanitization of food contact surfaces - before use and after cleaning
Quat sanitizer in 3 compartment sink was tested too weak. QA sanitizer should be betweet 200 to 400ppm. Must use test strips to test the concentration of sanitizer each time after made.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Overall have good date marking: Pepperoni, Meatballs, and Sausages. Observed several potentially hazardous foods were not date marked after open in walk-in cooler. Must date mark all potentially hazardous food if not used within 24hr after opened or preparation. Have 7 days from date marked to use or discard.
- Roasts held at a temperature of 130°F or above
Foods stored in open door reach-in cooler nearby coffee machine area were temped between 46*F to 54*F for potentially hazardous food. Temperature for each shelving frome top to bottom are 47*F, 42*F, 41.2*F, 44.1*F, and 44.3*F. Each discarded item has been temped with internal probe themomether. Repair. To ensure the cooler work properly and can maintain food at 41*F or below.
- Cleaning of cooking and baking equipment
The manager reported that the blender in F'real machine sanitized 3 times a week. The blender must be cleaned at least every 24 hours. Need to provide a cleaning time log to ensure blender cleaned every day.
- Hand drying provided
1) Couple beverage bottles were stored in hand sink nearby mop sink. Must remove bottles. All hand sink must be accessible. 2) There is no paper towels for hand sink near mop sink. Must provide paper towels. REPEAT VIOLATION.
- Separation from food, equipment, utensils, linens, and single service
1) A bottle of dish soap not labeled. Must label all working container with common name for easy identification. 2) A bottle of Glass Cleaner was stored above food in the storage. Chemical items must be store separated from food.
- Drying mops
1) The paper towels dispenser next to the coffee machine didn't work. Repair or replace. All physical facilities must be maintained in good condition. 2) Used mop was stored in mop container with water. Must provide a hood for mor or drape over bucket to allow to air dry in between uses.
- Test kit provided and used to measure sanitizing solution concentration
Quat test strips was expired. Replace.
- Common name-working containers
1) A bottle of dish soap not labeled. Must label all working container with common name for easy identification. 2) A bottle of Glass Cleaner was stored above food in the storage. Chemical items must be store separated from food.
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09/11/2013 | Routine |
Restaurant representatives - add corrected or new information about Casey's General Store #2919, 340 Marion Blvd, Marion, IA 52302 »