Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
Cold Hold at 41 Degrees or Less
-
Hot Hold at 140 Degrees F or Greater
-
Hot and Cold Water Under Pressure
-
Mechanical
|
Feb 26, 2008
|
90 |
-
Cold Hold at 41 Degrees or Less
-
Cooling Methods
-
Food Thermometer
-
Hands Washed as Needed
-
Hot Hold at 140 Degrees F or Greater
-
Hygienic Practices
-
Manual
-
Soap and Drying Devices
-
Wholesome, Free of Spoilage
|
Dec 22, 2008
|
78 |
-
Cold Hold at 41 Degrees or Less
-
Manual
|
Jan 16, 2009
|
95 |
-
Hot Hold at 140 Degrees F or Greater
|
Feb 26, 2009
|
97 |
-
Cold Hold at 41 Degrees or Less
-
Cooling Methods
-
Food Thermometer
-
Hands Washed as Needed
-
Pesticide Application
-
Properly Stored
-
Soap and Drying Devices
-
Training Needed
-
Wholesome, Free of Spoilage
|
Oct 5, 2009
|
76 |
-
Smoking, Eating, Drinking
|
Mar 4, 2010
|
98 |
-
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 12, 2010
|
30 |
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