Inspection findings | Inspection date | Type | |
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Notes: 1. Discussed the importance of not overstocking the top wells of the line MUT cooler -- especially with the portioned salsa cups. Overstocking shredded cheese will also result in elevated temperatures since the food is pretty dense. 2. When the inspector arrived a repair person was on site sealing up the WIF. The facility had been having trouble with ice build-up in the unit, which were reportedly due to insufficient sealing of gaps/cracks/crevices around the installation of the WIF. A p trap was also installed inside of the WIF to allow air to escape the unit. The p trap went through the wall of the WIF, into the WIC, and through the outside wall of the establishment. Facility needs to remove the ice build-up from the WIF once the sealant work has been confirmed to have solved the 'frost' issue. 3. Dish machine is having issues with reaching proper wash temperatures. Ecolab has an alarm attached to the unit that sounds when inadequate washing temperatures are present. There is a booster heater installed directly in front of the dish machine, and it is thought that the water temperature problems are due to that. Staff are having to run the machine about 3 times to get the water warm enough to sustain proper wash temperatures. No violation noted during this evaluation. | 11/05/2015 | Routine | |
The operator provided a digital metal probe thermometer, quat test strips, and an Employee Health policy at this time. Note: The facility is approved for permitting/food service operation pending issuance of a Certificate of Occupancy by Chesterfield Building Department. The facility's proposed opening date:10/8/15.
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09/30/2015 | Pre-Opening |
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