Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
|
Standard Inspection | Jul 13, 2010 | 78 |
No violation noted during this evaluation. | Critical Control Point | Jul 13, 2010 | 100 |
|
Standard Inspection | Dec 8, 2010 | 87 |
No violation noted during this evaluation. | Critical Control Point | Dec 8, 2010 | 100 |
|
Followup Inspection | Dec 16, 2010 | 94 |
|
Standard Inspection | Jul 11, 2011 | 83 |
|
Standard Inspection | Nov 1, 2011 | 81 |
|
Standard Inspection | May 22, 2012 | 77 |
No violation noted during this evaluation. | Followup Inspection | Jun 8, 2012 | 100 |
|
Standard Inspection | Nov 28, 2012 | 90 |
PIC Mark
Updated Green Sign
Note: Attached are receipts showing the purchase of new drain pans and thermometers.
Discussed
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (+)
III. Hand washing, Prevention of Contamination from Hands (+) Multiple hand sinks
IV. Person in Charge/Demonstration of Knowledge (+) Servsafe Certified
V. Thawing (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)
VIII. Date Marking/Time as a Public Health Control (+)
IX. Consumer Advisory (+)
X. Highly Susceptible Populations (+)
XI. Protection from contamination (+)
XII. Chemical (-) Quat at 200 ppm
XIV. Transporting Food off Premise (N/A)
XV. Temperature Measuring Devices (-) Need food thermometer
PIC Mark
Updated Green Sign
Notes: At time of inspection facility was operating as a Risk class 3. If facility wants to be downgraded to a Risk class 3 contact the Health Department ASAP so profile can be changed before the start of the new licensing year.
Signed off on arcade permit at time of inspection.
Discussed
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (+)
III. Hand washing, Prevention of Contamination from Hands (+) Multiple hand sinks
IV. Person in Charge/Demonstration of Knowledge (+) Servsafe certified
V. Thawing (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) cold below 41, hot above 135
VIII. Date Marking/Time as a Public Health Control (+) Great Job!
IX. Consumer Advisory (+)
X. Highly Susceptible Populations (+)
XI. Protection from contamination (+)
XII. Chemical (-) Label spray bottles, Monitor sanitizer concentration.
XIV. Transporting Food off Premise (n/a)
XV. Temperature Measuring Devices (+)
PIC Jake
Updated Green Sign
All open critical violations have been corrected.
Note: Do not put towels under cutting boards. Use non-skid pads that are smooth and easily cleanable.
PIC Luke
Updated Green Sign
PIC Jake
Updated Green Sign
Signed arcade inspection request form at time of inspection.
.
PIC- Mark
Updated Green Sign
Person In Charge- Mark
At time of follow up inspection all critical violations have been corrected.
Refrigeration unit is repaired holding a temperature of 38 degrees.
All food contact surfaces have been cleaned.
Updated Green Inspection Sign
The report was reviewed with the Person In Charge- Luke
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