Inspection findings | Inspection date | Type | |
---|---|---|---|
|
12/03/2015 | Risk Factor | |
|
07/07/2015 | Risk Factor | |
|
12/11/2014 | Risk Factor | |
All staff (10 persons) are ServSafe certified. Discussed cold holding of tomatoes on cook line, use of ice instead of frozen packs and time as a public health control. Knowledgeable person in charge that is pro-active in addressing and fixing items in the kitchen area. Sanitizer levels at the proper 200ppm. Fan grate in the walk in refrigerator will be cleaned to remove dust. Highly recommend to install sheet metal behind the mechanical dish-machine. The wall in appears to be water damaged and the surface is no longer cleanable. THE FOLLOWING ITEMS WERE OBSERVED: *GOOD HAND-WASHING PRACTICES AND USE OF GLOVES WITH R.T.E. FOODS ON SERVING LINE. *GOOD FOOD TEMPERATURE LOGS ON EACH COOLING UNIT AND FOR FOODS ON SERVING LINE. * EXCELLENT JOB ON ALL EMPLOYEES BEING SERV/SAFE CERTIFICATION. * OPERATOR HAD THERMOCOUPLES AND TEST-STRIPS. * EMPLOYEES HAD CLEAN APRONS/UNIFORMS AND HAD HAIR RESTRAINED PROPERLY. No violation noted during this evaluation. | 04/30/2014 | Routine | |
No violation noted during this evaluation. | 10/23/2013 | Risk Factor | |
No violation noted during this evaluation. | 04/03/2013 | Risk Factor |
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