PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control Observation: hot food was held under 135 degrees. Reheated and reheld.
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: cold hold units need thermometers.
02/23/2016
Regular
No violation noted during this evaluation.
04/01/2014
Follow Up LOC
Foods are cooled using appropriate methods Observation: food cooled incorrectly.
Food is properly labeled Observation: Ice not labeled with store numbers. containers not labeled with food name.
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Observation: many foods not dated correctly.
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