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: flat top drawers 47-50*F
In-use utensils, between-use storage REPEAT VIOLATION: food utensils stored in stagnant water
Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation: grease hood and filters not clean
Foods are cooled using appropriate methods REPEAT VIOLATION: pans of creole filled deeper than 2-inches while cooling
09/15/2015
Regular
In-use utensils, between-use storage Observed food utensils stored in standing water. Corrected at time of inspection. Observed knife stored on unclean surface between equipment. Corrected at time of inspection.
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 3 pans of cooked beans in walk-in cooler holding at 57-65* after cooling overnight. Voluntarily discarded.
Foods are cooled using appropriate methods Observed foods cooling in large plastic containers. Corrected at time of inspection.
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