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: chicken legs in hot case 126*F+ -- manager states all chicken legs will be discarded at end of shift at 12:15pm
02/11/2016
Regular
No violation noted during this evaluation.
04/14/2015
Regular
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 on salad bar 51*F
05/20/2014
Routine
Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet. Observed no hot water available to main handwashing sink.
10/14/2013
Routine
Mechanical warewashing equipment, hot water sanitizing temperatures
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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