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 Observation: Gravey stored covered at the make-to refrigeration, at a temperature of 66*F. Photo taken. Person in charge voluntarily discarded product.
Safe, unadulterated, honestly presented Observation: What appeared to be mold residue on food item in open-top refrigeration. Person in charge voluntarily discarded product.
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: Food items in the make top refrigeration unit was between a temperature of 43-45*F. Person in charge adjusted temperature of unit onsite.
Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods Observation: Raw shell eggs stored above food items in the walk-in-cooler. Person in charge removed eggs to be discarded.
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