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: Lettuce on prep table at 55F. Do not completely fill container with lettuce to help maintain 41F or lower.
09/03/2014
Routine
No violation noted during this evaluation.
03/24/2014
Routine
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Mechanical warewashing equipment, hot water sanitizing temperatures
07/25/2013
Routine
Mechanical warewashing equipment, hot water sanitizing temperatures
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