Ambient air and water temperature measuring devices are accurate to ±1.5°C or ±3°F and are designed to be easily readable Observation: No thermometer to check temperature of sandwiches in round cooler.
Posting inspection reports Observation: Last inspection report not posted with other licenses in view of public eye.
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 Observation:Foods were being reheated in the warmer. Temps were as follows: shredded beef 95.2F
Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation: Dirty tables in store for eating on. Corrected on site.
Designated areas for employees use of designated areas by employees
Certified Food Protection Manager with management and supervisory responsibility employed by the establishment Observation: No Certified Food Protection Manager on staff.
Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A) Observation: Employees have not signed form 1B that requires them to report illnesses to manager.
Heating, ventilating, and air conditioning systems design, installation, and cleaning Observation: Dirty air vents and ceiling tiles.
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