Inspection findings | Inspection date | Type | Score |
---|---|---|---|
HACCP Reviewed proper boil order procedures. Quat sanitizer concentration: 200 ppm. Frozen food are frozen. No violation noted during this evaluation. | 8/24/2015 | Routine | 100 |
HACCP Store all chemical items in designated chemical storage area. Quat sanitizer is utilized. Frozen foods are frozen.
|
4/14/2015 | Routine | 92 |
HACCP Discussed and reviewed boil order procedures. Quat sanitizing concentration: 200 ppm. No violation noted during this evaluation. | 7/28/2014 | Routine | 100 |
HACCP Discussed and reviewed proper boil order procedures. Chlorine sanitizer is utilized. No violation noted during this evaluation. | 3/14/2014 | Routine | 100 |
HACCP DISCUSSION: SANITIZING. NOTE: THE DISH WASHING MACHINE WAS RAN 5 TIMES BEFORE THE RINSE TEMPERATURE GOT UP TO 180 DEGREE F. ENSURE FINAL RINSE GETS UP TO 180 EVERY TIME THE MACHINE IS USED.
|
8/22/2013 | Routine | 99 |
NO FOOD PRESENT. HACCP DISCUSSION: FOOD TEMPERATURE
|
4/3/2013 | Routine | 99 |
NO FOOD PRESEN DURING INSPECTION. HACCP DISCUSSION: ROOM VENTILATION No violation noted during this evaluation. | 10/19/2012 | Routine | 100 |
HACCP: DISCUSSED DATE MARKING.
|
3/9/2012 | Routine | 93 |
HACCP: Discussed proper hand washing. No food present.
|
8/19/2011 | Routine | 97 |
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---|
ALEXANDER'S STEAKHOUSE |
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