GREEN CHILI, READY TO SERVE, WAS ONLY APPROX. 120F IN THE CENTER AREAS, YET 165 + AT EDGES. MUST BE STIRRED OR COOKED TO BE 165F WHEN OPEN FOR BUSINESS.
MOVE THE MDH CFM CERTIFICATE FROM THE OFFICE INTO CUSTOMER VIEW. A COPY IS OK.
(A SEPARATE COUNTY POLICY SAYS TO KEEP THE COUNTY FOOD LICENSE (OR COPY) IN PUBLIC VIEW AS WELL.)
NO QUAT IN 3RD SINK. CHANGE OR RE-ACTIVATE TO MAINTAIN AT LEAST 200 PPM.
Full
Feb 25, 2009
89
0PPM QUAT IN SINK UPON ARRIVAL FOR INSPECTION. DISHES HAD BEEN WASHED AND WERE SETTING IN SANI WATER.
CLEAN AND MAINTAIN 3 COMP SINK BETWEEN EACH USE. BUILD-UP NOTED IN SINK.
PROVIDE A NSF CART OF TABLE FOR STORAGE OF WARMER. CART IS NOT NSF APPROVED.
Full
Feb 12, 2010
93
0PPM QUAT IN SINK UPON ARRIVAL FOR INSPECTION. DISHES HAD BEEN WASHED AND WERE SETTING IN SANI WATER.
ADDITIONAL HAND SINK REQUIRED ON NORTH SIDE OF MAKE TABLE. MAKE TABLE ADDED IN SUMMER OF 2010. 2ND NOTICE
CLEAN AND MAINTAIN 3 COMP SINK BETWEEN EACH USE. BUILD-UP NOTED IN SINK.
CLEAN AND MAINTAIN THE CEILING FANS IN KITCHEN IF YOU WANT TO CONTINUE TO KEEP THEM. THIS MUST BE PART OF REGULAR CLEANING SCHEDULE TO PREVENT THICK DIRT BUILD-UP.
IMPLEMENT GLOVE USE WITH READY TO EAT FOOD. LOTS OF BARE HAND CONTACT NOTED DURING THE INSPECTION. 2ND NOTICE
PROVIDE A NSF CART OF TABLE FOR STORAGE OF WARMER. CART IS NOT NSF APPROVED.
Restaurant representatives - add corrected or new information about Zantigo Woodbury, 8362 Tamarack Vlg Ste 122, Woodbury, MN 55125 »