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: All food requiring refrigeration for food safety was observed holding at a temperature ranging between 41* and 46*. Operator was instructed to obtain more ice and cooler space sufficient to maintain 41* until removed for serving or further preparation.
A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods Observation: Operator was instructed to obtain a thin-probe tip-sensitive digital thermometer sufficient for use on thin foods.
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: Most all food that requires heat for food safety was observed holding at a temperature ranging from 60* to 110*. Operator was instructed to reheat all food in the hot holding units to an internal temperature of 165* and to maintain 135* until served.
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