Inspection findings | Inspection date | Type | |
---|---|---|---|
1. All refrigeration units registered below 41 degrees F. 2. Three compartment sink provided. 3. Handwashing facility adequate and supplied. 4. Test strips provided. Notes: 1. Employee's restrooms must be provided with wash hands signs near handwashing facilities. 2. Shatterproof, shielding must be provided to lights in food prep area. Permit approval is contingent upon correcting above items. No violation noted during this evaluation. | 03/18/2016 | Pre-Opening | |
Notes: 1. Must provide 3 compartment sinks for wash, rinse and sanitize. 2. Must provide hand washing facility in rear food prep area. 3. Hand washing facility must be supplied with soap, paper towels and wash hand signs. 4. Minimum hot water temperature of hand washing facility must be at 100 degrees F. 5. Provide thermometer for measuring internal food temperature. 6. Provide unit thermometer to all units holding potentially hazardous food. 7. Recommended atleast one person with Food Manager Certification. 8. Test strips for measure sanitizer concentration. 9. Foodborne illnesses reviewed, handouts provided. No violation noted during this evaluation. | 10/14/2015 | Pre-Opening |
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