Cleaning frequency of food contact surfaces (PHF/TCS) Observation: Food contact surfaces (pizza peel, pizza cutter) not washed, rinsed and sanitized every four hours.
Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days Observation: Egg salad sandwiches in consumer self service case with expiration dates of 8/21/15 and 8/23/15. Disposed of at time of inspection.
Storage and maintenance of wet and dry wiping cloths Observation: Towels used for wiping food contact surfaces (kitchen), not in sanitizing solution between uses.
A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods Observation: Thin tipped thermometer does not work
Designated areas for employees use of designated areas by employees
Equipment and utensils are adequately rinsed after washing Observation: Improper 3 compartment sink sequence. Observed a wash, sanitize, rinse method
Posting inspection reports Observation: Inspection report not posted.
Duties of PIC Observation: Staff in kitchen not trained on taking temperature or proper washing and sanitizing order.
Ambient air and water temperature measuring devices are accurate to ±1.5°C or ±3°F and are designed to be easily readable Observation: Thermometer in sandwich self serve case not accurate.
08/27/2015
Regular
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Gravy,eggs pulled pork not dated : Corrected on site
Food temperature measuring devices are provided and readily accessible Thin probe thermometer required
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