Storage and maintenance of wet and dry wiping cloths Wiping cloths not maintained in sanitizer between use and the exteriors of the flour bins heavily soiled.
In-use utensils, between-use storage Ice scoop buried in the ice.
equipment food contact surfaces and utensils clean to sight and touch. Wiping cloths not maintained in sanitizer between use and the exteriors of the flour bins heavily soiled.
PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding Meatballs are not reheated to 165 prior to being put back on the steam table. Steam table items temped at 150 degrees. A handout was given on reheating. The micorwave will be used to reheat items. Corrected at the time of inspection.
Air drying of equipment and utensils Ice bucket shall be stored dry and inverted.
Common name-working containers Chemical spray bottles were not labeled. Corrected at time of inspection
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