Casey's General Store 3833

Year by year

Inspections

1. Apr 27, 2026 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice Corrected on site

     FOOD - THAWING

     Observed sealed package of precooked brisket thawing at room temperature. Kitchen manager stated this item is a new product and was trying to thaw a package quickly. Operator also had another package thawing in the walk-in cooler which is their normal process for thawing foods.

     Correction: Adjust procedures or methods to properly thaw foods under refrigeration, submerged in running water, or in a microwave as part of a continuous cooking process.

     Code WFC 3-501.13

   • Not serious Good Retail Practice

     PEST - OUTSIDE OPENINGS

     The back door to the kitchen looks possibly warped and isn't tight-fitting. There is a small gap around the door.

     Correction: Repair this gap so that entrance by insects or rodents into the food establishment is prevented.

     Code WFC 6-202.15

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - REHEATING

     Chicken patty that is a commercially precooked product was reheated to 78F -109F. Operator stated the chicken patties might be a little thicker than normal and the walk-in freezer might be colder. These commercially made precooked products are fried from frozen and hot held in unit and managed using time as a public health control.

     Correction: Adjust procedures and methods to properly reheat food intended for hot holding to at least 165 degrees F within 2 hours.

     Code WFC 3-403.11

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - USE CONDITIONS

     SuperSan quat sanitizer tested over 400 ppm at 3 compartment sink and is not being used according to manufacturer`s use directions.

     Correction: Change procedures and provide training to employees on proper use of toxic chemicals. Use toxic chemical according to manufacturer's use directions.

     Code WFC 7-202.12

2. Apr 30, 2025 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice Corrected on site

     FOOD - THAWING

     Observed sealed package of precooked brisket thawing at room temperature. Kitchen manager stated this item is a new product and was trying to thaw a package quickly. Operator also had another package thawing in the walk-in cooler which is their normal process for thawing foods.

     Correction: Adjust procedures or methods to properly thaw foods under refrigeration, submerged in running water, or in a microwave as part of a continuous cooking process.

     Code WFC 3-501.13

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - REHEATING

     Chicken patty that is a commercially precooked product was reheated to 78F -109F. Operator stated the chicken patties might be a little thicker than normal and the walk-in freezer might be colder. These commercially made precooked products are fried from frozen and hot held in unit and managed using time as a public health control.

     Correction: Adjust procedures and methods to properly reheat food intended for hot holding to at least 165 degrees F within 2 hours.

     Code WFC 3-403.11

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - USE CONDITIONS

     SuperSan quat sanitizer tested over 400 ppm at 3 compartment sink and is not being used according to manufacturer`s use directions.

     Correction: Change procedures and provide training to employees on proper use of toxic chemicals. Use toxic chemical according to manufacturer's use directions.

     Code WFC 7-202.12

3. Feb 13, 2024 Re-Inspection · No Reinspection Required

   No violations cited.

4. Jan 18, 2024 Re-Inspection · Reinspection Required
   • Serious Priority (CDC risk factor)

     CERTIFIED FOOD MANAGER - Not Corrected

     There is no certified food protection manager for the establishment.

     Correction: Provide a certified food protection manager.

     Code WFC 12-201.11

   • Serious Priority (CDC risk factor)

     EMPLOYEE HEALTH REPORTING - Not Corrected

     Employees have not been informed they must report symptoms, lesions containing pus, diagnosis of foodborne illness, and situations of exposure to foodborne illness to the person in charge.

     Correction: Person in charge shall inform or retrain food employees on required reporting of symptoms, lesions containing pus, diagnosis of foodborne illness and situations of exposure to foodborne illness.

     Code WFC 2-201.11

   • Not serious Good Retail Practice

     STORAGE - FOOD ON FLOOR - Not Corrected

     Food items are stored on the floor in the kitchen walk-in cooler.

     Correction: Store all food items at least 6 inches above the floor.

     Code WFC 3-305.11

   • Not serious Good Retail Practice

     STORAGE - SINGLE-SERVICE - Not Corrected

     Boxes of single-use utensils are improperly stored on the floor.

     Correction: Store single-use and single-service articles in a clean, dry location a minimum of 6-inches off the floor.

     Code WFC 4-903.11

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - SEPARATION - Not Corrected

     Chemicals were stored over a box of single service wedge sandwich containers in a back room.

     Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items.

     Code WFC 7-201.11; 7-301.11

5. Nov 30, 2023 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor)

     CERTIFIED FOOD MANAGER

     There is no certified food protection manager for the establishment.

     Correction: Provide a certified food protection manager.

     Code WFC 12-201.11

   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     Hard salami with a use by date of 11/14/2023 and chicken salad with a use by date of 11/29/2023 were in a kitchen prep cooler. All hard-boiled egg packages in the island retail cooler were past their sell by dates. Milo's sweet tea in retail cooler is past it's sell by date of 11/29/2023.

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the allotted 7 days.

     Code WFC 3-501.18

   • Serious Priority (CDC risk factor)

     EMPLOYEE HEALTH REPORTING

     Employees have not been informed they must report symptoms, lesions containing pus, diagnosis of foodborne illness, and situations of exposure to foodborne illness to the person in charge.

     Correction: Person in charge shall inform or retrain food employees on required reporting of symptoms, lesions containing pus, diagnosis of foodborne illness and situations of exposure to foodborne illness.

     Code WFC 2-201.11

   • Serious Priority (CDC risk factor) Corrected on site

     FOOD - SAFE

     Moldy chicken salad with a use by date of 9/12/2023 was found in a kitchen cooler. There were also moldy sliced tomatoes stored in this cooler.

     Correction: Discard unsafe or adulterated food items.

     Code WFC 3-101.11

   • Not serious Good Retail Practice

     STORAGE - FOOD ON FLOOR

     Food items are stored on the floor in the kitchen walk-in cooler and walk-in freezer.

     Correction: Store all food items at least 6 inches above the floor.

     Code WFC 3-305.11

   • Not serious Good Retail Practice

     STORAGE - SINGLE-SERVICE

     Boxes of single-use utensils are improperly stored on the floor.

     Correction: Store single-use and single-service articles in a clean, dry location a minimum of 6-inches off the floor.

     Code WFC 4-903.11

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - SEPARATION

     Chemicals were stored over a box of single service wedge sandwich containers in a back room.

     Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items.

     Code WFC 7-201.11; 7-301.11

6. Aug 23, 2022 Re-Inspection · No Reinspection Required

   No violations cited.

7. Jan 28, 2022 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor)

     CERTIFIED FOOD MANAGER

     There is no certified food protection manager for the establishment.

     Correction: Provide a certified food protection manager.

     Code WFC 12-201.11

   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     Ready to eat eggs, sausage, Queso cheese, bacon being cold held in make table top pizza cooler is not datemarked or has a datemark that exceeds 7 days.

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the alloted 7 days.

     Code WFC 3-501.18

   • Not serious Good Retail Practice

     LABEL - WORKING CONTAINER

     Bakery sprinkles, and frosting is stored in unlabeled container.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code WFC 3-302.12

   • Not serious Good Retail Practice

     LABEL - BULK FOOD

     Bulk, unpackaged doughnuts vailable for customer self-dispensing is not labeled as required.

     Correction: Properly label the bulk, unpackaged doughnuts with the manufacturer`s or processor`s label or use another method of notification to provide the common name, ingredient list and allergen content disclosure.

     Code WFC 3-602.11

   • Not serious Good Retail Practice

     STORAGE - FOOD ON FLOOR

     Bag flour stored on the floor in service area. Boxes doughnuts, and biscuit on floor walk in cooler

     Correction: Store all food items at least 6 inches above the floor.

     Code WFC 3-305.11

   • Not serious Good Retail Practice

     STORAGE - SINGLE-SERVICE

     Single-Use cups and lids improperly stored on the floor in dry storage area.

     Correction: Store single-use and single-service articles in a clean, dry location a minimum of 6-inches off the floor.

     Code WFC 4-903.11

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     Chop chicken in table top chicken cooler in being cold held at 48 degrees F.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - LABELING

     Degrease, and window cleaner is unlabeled.

     Correction: Provide labels for toxic items used in the food establishment.

     Code WFC 7-101.11; 7-102.11

8. Oct 22, 2019 Pre-Inspection · Reinspection Required

   No violations cited.