Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
All Staff Receive Formal Food Safety Training
-
Certified Food Safety Manager
-
Conduct Daily Food Safety Inspections
-
Contracts for Preventative Maintenance (Full for All 3, Half for 1 or 2, No for None)
-
Do You Have a Dial Thermometer
-
Do You Have a Thermocouple or Digital Thermometer
-
Document Food Temperatures Frequently (Cooling, Initial Cook, Receiving, & Reheating)
-
Document Handwashing/Glove Use
-
Document Sanitizer Concentrations and Usage
-
Document Thermometer Calibration
-
Paid Sick Leave
-
Private/Corporate Food Safety Inspections
-
Thin Probe Available
-
Written Employee Illness Policy
|
Apr 14, 2008
|
65 |
-
Backflow, Back Siphonage
-
Chemical Test Kits Provided, Accesible
-
Equipment/Utensils Provided, Used, Stored
-
Floors, Walls, Ceilings
-
Food Protected from Contamination
-
Hygienic Practices
-
Lighting
-
Manual
-
Nonfood-contact Surfaces (Construction)
-
Original Container, Properly Labeled
-
Plumbing, Installed, Maintained
-
Properly Stored
-
Soap and Drying Devices
|
Jan 8, 2010
|
92 |
-
All Staff Receive Formal Food Safety Training
-
Certified Food Safety Manager
-
Conduct Daily Food Safety Inspections
-
Contracts for Preventative Maintenance (Full for All 3, Half for 1 or 2, No for None)
-
Do You Have a Dial Thermometer
-
Do You Have a Thermocouple or Digital Thermometer
-
Document Food Temperatures Frequently (Cooling, Initial Cook, Receiving, & Reheating)
-
Document Handwashing/Glove Use
-
Document Sanitizer Concentrations and Usage
-
Document Thermometer Calibration
-
Paid Sick Leave
-
Private/Corporate Food Safety Inspections
-
Thin Probe Available
-
Written Employee Illness Policy
|
Jan 14, 2010
|
65 |
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