Inspection findings | Inspection date | Type | |
---|---|---|---|
Manager explained that the hand sink in the warewashing area was not used. All sinks must be equipped with soap, paper towels, hot/cold running water and a hand washing sign. Review employee health information that is posted on the bulletin board, with staff. Cover lighting above the mop sink.
|
03/16/2016 | Routine | |
Provided FDA form 1-B to operator. Ensure all chemical spray bottles are labeled.
|
09/14/2015 | Routine | |
Establishment with an adequate metal food stem thermometer (in use) & quaternary test kit. The three vat sink was set up correctly. Adequate employee health policy in place.
|
02/19/2015 | Routine | |
Establishment with an adequate metal food stem thermometer & quaternary test kit. The three vat sink was set up correctly. Adequate employee health policy in place. Health permit posted & visible. Additional food temperatures (degree Fahrenheit) pepperoni 38, 38, breaded chicken 40, chicken wings 37, 36, 36, 38, 38, cut onions 38, 39, 39, 38, cut green peppers 37, 38, 39, pizza 199+, 204, 210, 211, 204, cheese 40, 39, pineapple 40, black olives 41, shredded cheese 40, 38, 37, 39, 38, sliced mushrooms 39, 40, 37, 38, 37, Alfredo sauce 38, pasta 35, 38, anchovies 38, spinach 38, 37, 37.
|
06/19/2014 | Routine | |
Adequate thermometer, 3-vat setup, quaternary ammonia, and test kit. Reviewed employee health. Need to remount the soap dispenser at the rear hand sink, located next to the 3-vat sink. Two containers of mushrooms in the WIC need to be covered.
|
12/10/2013 | Routine | |
Adequate thermometer, 3-vat setup, quaternary ammonia sanitizer, and test kit. Reviewed employee health. Hand sinks are for hand washing and no other purpose. Wiping cloths should never be stored and/or rinsed in them. Food debris should not be emptied in the sink at any time. The employee rest room needs to be cleaned on a routine basis.
|
04/15/2013 | Routine |
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