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: Shredded lettuce at 44.4 degrees.
Air drying of equipment and utensils Observation: Ice bucket not stored inverted.
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: Missing thermometer in small reach-in (dressings/cheeses)
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: pans of precooked bacon at 72 degrees.
A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods Observation: Establishment does not have a thin tipped thermomemter
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