Inspection findings | Inspection date | Type | |
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This visit was made to conduct a routine food safety evaluation. Use the three compartment sink to wash, rinse, and sanitize dishes OR use disposable plates, cups, silverware etc. Thermal labels can be obtained at www.paperthermometer.com .
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03/27/2015 | Risk Factor | |
This visit was made to conduct a routine food safety evaluation. A food safety information pack binder was given and discussed. I left the person in charge with some chlorine test strips since they do wash dishes in the 3 comp sink, and she agreed to buy some as soon as possible. One of the child care workers described that they use 1 TBS of bleach per one quart of water for the spray bottles, but she will check to see that it is 50-100 ppm when they have test strips. No violation noted during this evaluation. | 09/25/2014 | Risk Factor | |
This visit was made to conduct a routine food safety evaluation. This facility receives hot foods from Jeffrey's Catering, and keeps a log of the receiving temperatures. They have a dishwashing machine that they use to clean and sanitize utensils used for food service. No noted violations. No violation noted during this evaluation. | 03/20/2014 | Risk Factor | |
Attached to my report are the food temperatures received this month of September.
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09/19/2013 | Routine | |
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03/07/2013 | Risk Factor |
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