Inspection findings | Inspection date | Type | |
---|---|---|---|
No hazards noted simple heat & serve. No violation noted during this evaluation. | 06/11/2015 | Risk Factor | |
Good prevention of barehand contact.
|
06/17/2014 | Routine | |
Wet wiping cloths need to be stored in a chlorine sanitizer at 100 ppm. Dispensing utensils should be placed on wax paper or other clean surface. Remember to wash rinse and sanitize these items at least every four hours. No violation noted during this evaluation. | 06/05/2014 | Risk Factor | |
Pre-operational inspection going over food safety. Covered cold holding, hot holding, cooking, cooling, cleaning/sanitizing, and employee health/hygiene. No violation noted during this evaluation. | 05/30/2014 | Training | |
No hazards noted, simple operation. Remember hot foods (hot dog chili) to be held at or above 135Deg. F. Cold foods (sliced/cut tomatoes to be held at or below 41Deg. F. No violation noted during this evaluation. | 06/03/2013 | Risk Factor |
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