Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
Cold Hold at 41 Degrees or Less
-
Cooling Methods
-
Food Protected from Contamination
-
Food Thermometer
-
Hands Washed as Needed
-
Hygienic Practices
-
Manual
-
Properly Stored
-
Single Service Articles Stored, Dispensed, Used
-
Smoking, Eating, Drinking
-
Wiping Cloths
|
Mar 17, 2009
|
81 |
-
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
|
Feb 10, 2010
|
80 |
-
Cooling Methods
-
Food Protected from Contamination
-
Food Thermometer
-
Food-contact Surfaces (Construction)
-
Manual
-
Properly Labeled
-
Smoking, Eating, Drinking
-
Soap and Drying Devices
|
Feb 11, 2010
|
89 |
-
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
|
Aug 19, 2010
|
10 |
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