Safe, unadulterated, honestly presented Observation: Slices of dessert cake with expired date marks in cold hold unit and quarts of milk with expired dates on containers. Both were disposed of during the inspection.
Warewashing equipment cleaning frequency, operation, use limitations, and clean solutions
Drying mops Observation: Storage of mop not in use in dirty water.
Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation: Drink dispensing units, surfaces around drink dispensing units, and storage areas underneath drink dispensing units in need of cleaning.
Hand drying provided Observation: Paper towels not readily available at employee hand wash sink near 3 compartment sink.
05/20/2014
Routine
Manual warewashing equipment, hot water sanitizing temperatures
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Clean condition-hands and arms
04/29/2013
Routine
Eating, drinking, or using tobacco
Mechanical warewashing equipment, hot water sanitizing temperatures
Clean condition-hands and arms
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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