No violation noted during this evaluation. | 11/24/2015 | Physical Recheck |
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation:After lunch, pizza prep cooler is at 48 degrees, toppings were 46 to 50 degrees. A review of the temperature log showed 35 and 44 degrees yesterday, and an opening temperature of 40 degrees today. Employee stated that freon was added to the unit. The unit was less than 2 inches from the wall, unit moved out from the wall. After 30 minutes from beginning of inspection, the temperature has not gone down.
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10/27/2015 | Physical Recheck |
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation:Observed shredded mozzarella cheese and BBQ beef set out at room temperature at 10:15, and at 11:45 the foods were 60 degrees. Toppings in the prep cooler by the oven were 50 degrees, the cooler had thermometers that registered 54 degrees and 48 degrees ambient air temperature - this inspector's thermometer showed an ambient air temperature of 51 degrees. A review of temperature logs revealed that the prep cooler has not had a temperature lower than 41 degrees, sometimes as high as 60 degrees. Employees voluntarily discarded cheeses, meats, gravy and cut tomatoes that had internal temperatures above 41 degrees (all were 50 to 52 degrees). A call for service was made by the manager.
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10/19/2015 | Regular |
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