Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing. Observation:the sub cooler does not have a thermometer located in the warmest part of the unit. ?do you have a 1.5mm tip thermomter? the thermometer by the warewash might be OK-check packaging instructions.
Established procedures for responding to vomiting and diarrheal events Observation: vomit/diarrhea clean up procedure/kit is needed.
Light bulbs, protective shielding Observation:lights are not properly shielded- caps are (kitchen) missing on some-full shields are mising over coffee donut area.
Common name-working containers Observation:label missing from toxic
Posting inspection reports Observation:Inspection report needs to be posted in the public's view. (not visible)
Liquid food or unpackaged ice dispensing equipment Observation:pop levers at self serv machine do not meet food code requirements
Outer openings are protected Observation:There is an outdoor storage area that needs to tightened up. NE upper corner
Handwashing signage Observation:restrooms need signage "employees must wash hands before returning to work"
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