B-Bop's, 1500 E Euclid, Des Moines, IA 50313 - inspection findings and violations



Business Info

Name: B-BOP'S
Address: 1500 E Euclid, Des Moines, IA 50313
Phone: 515-262-8825
Total inspections: 6
Last inspection: 10/28/2015

Restaurant representatives - add corrected or new information about B-Bop's, 1500 E Euclid, Des Moines, IA 50313 »


Inspection findings

Inspection date

Type

  • Utensils and pressure measuring devices maintained
    Observation:Ice scoop cracked and not in good repair.
10/28/2015Regular
No violation noted during this evaluation. 01/08/2015Non Illness Complaint
  • Storage and maintenance of wet and dry wiping cloths
    Observed wiping cloths not being maintained in sanitizer solution between uses.
  • 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
    Observed cooked chili holding at 106* after 2.5 hours of cooling. Voluntarily discarded.
  • Self-draining equipment including
    sinks, drainboards, and equipment compartments
  • Other personal care items - storage
    Observed personal cell phone not properly separated from food prep areas.
  • Air drying of equipment and utensils
    Observed food utensils not properly air dried.
  • In-use utensils, between-use storage
    Observed ice machine scoop stored with handle in contact with ice.
  • Premises maintained free of insects, rodents, and other pests
    The presence of insects rodents, and other pests are controlled as required
10/08/2014Regular
  • Discharge from eyes, nose, and mouth
  • Clean condition-hands and arms
  • Fruits and vegetables that are cooked to hot holding are cooked to 135°F
  • Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
  • Shellstock, maintaining identification
  • Eating, drinking, or using tobacco
04/25/2013Routine
  • Handwashing sinks-Numbers, capacities, location, and placement
  • Indoor and outdoor surfaces
03/29/2013Routine
  • Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
  • Shellstock, maintaining identification
  • Clean condition-hands and arms
  • Fruits and vegetables that are cooked to hot holding are cooked to 135°F
  • Eating, drinking, or using tobacco
03/08/2013Routine

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