Storage and maintenance of wet and dry wiping cloths Observation: Towels used for wiping food contact surfaces not in santizing solution between uses.
Frozen PHF/TCS foods are properly slacked and thawed Observation: Thawing at room temperature.
Foods are cooled using appropriate methods Observation: Hot gravy placed in tightly covered plastic containers put in walk-in to cool.
A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods Observation: Establishment does not have a thin tipped thermomter
Handwashing aides and devices, use restrictions Observation: Debris in hand sink in ice bagging area.
Physical facilities maintained in good repair Observation:Ceiling tiles in store room molding.
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: Bagged cooked chicken in walk-in cooler not cooled properly, bag dated 8/24/14 at 44.3 degrees, undated bag 45.7 degrees. Disposed of at time of inspection
Premises maintained free of insects, rodents, and other pests The presence of insects rodents, and other pests are controlled as required
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