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
Eating, drinking, or using tobacco
Clean condition-hands and arms
Shellstock, maintaining identification
04/29/2013
Routine
equipment food contact surfaces and utensils clean to sight and touch. Observed that the ice machine guard and the ice scoop is not maintained clean. Ice scoops is required to be stored on a clean surface between use.
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 Observed a container of gravy in the reach in prep table that was cooling. The product was 95*F and had been cooling for 1 hour and 45 min. The product was voluntarily discarded. Proper cooling methods were discussed with the PIC and a cooling handout sheet was provided during this inspection.
04/03/2013
Routine
equipment food contact surfaces and utensils clean to sight and touch. Observed that the ice machine guard and the ice scoop is not maintained clean. Ice scoops is required to be stored on a clean surface between use.
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 Observed a container of gravy in the reach in prep table that was cooling. The product was 95*F and had been cooling for 1 hour and 45 min. The product was voluntarily discarded. Proper cooling methods were discussed with the PIC and a cooling handout sheet was provided during this inspection.
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