Inspection findings | Inspection date | Type | |
---|---|---|---|
Observed/Discussed with Person in Charge: 1) Menu - No raw animal foods. 2) Reheating commercially processed foods for immediate service. 3) Facility is clean & well maintained. Abbreviations: PIC = Person in Charge, WIC = Walk in Cooler, WIF = Walk in Freezer, RIC = Reach in Cooler, RIF = Reach in Freezer, Prep = Preparation, ST = Surface Temperature, IT = Internal Temperature, HH = Hot Holding, CH = Cold Holding, ppm = parts per million, PHF = Potentially Hazardous Foods, TTCS = Time/Temperature Control for Safety, RTE = Ready to Eat No violation noted during this evaluation. | 11/03/2015 | Risk Factor | |
Observed/Discussed with Person in Charge: 1) Menu 2) Facility is clean and well maintained. Abbreviations: PIC = Person in Charge, WIC = Walk in Cooler, WIF = Walk in Freezer, RIC = Reach in Cooler, RIF = Reach in Freezer, Prep = Preparation, ST = Surface Temperature, IT = Internal Temperature, HH = Hot Holding, CH = Cold Holding, ppm = parts per million, PHF = Potentially Hazardous Foods, TTCS = Time/Temperature Control for Safety, RTE = Ready to Eat No violation noted during this evaluation. | 05/11/2015 | Routine | |
Observed/Discussed with Person in Charge: 1) No food preparation during time of inspection. 2) Kitchen ceiling lighting. 3) Facility was clean & well maintained. No violation noted during this evaluation. | 12/05/2014 | Routine | |
Discussed with Person in Charge: 1) Limited clientele during inspection. 2) No food preparation during inspection. 3) No cold holding of food product (other than milk). 4) Food product bought as needed. 5) Steramine sanitizing solution @ 200ppm. 6) Currently limited dry storage area used. 7) Highly Susceptible Population requirements for Egg Product discussed. No violation noted during this evaluation. | 05/05/2014 | Risk Factor Assessment | |
No violation noted during this evaluation. | 10/11/2013 | Routine | |
Pre-Opening Construction Progress Inspection: Discussed with Person in Charge: 1) Employee Food Handler/Manager courses. 2) Employee Health Policy. 3) Signage at employee hand sinks 4) Sanitizer solution. 5) Menu items 6) Adequate cold holding units. 7) Dry storage areas - cleanable surfaces. 8) Mop sink area. 9) Kitchenware, utensils, etc. 10) Personal hygiene. Additional items: 1) Pest Control Pre-Opening Routine Inspection to follow. No violation noted during this evaluation. | 08/30/2013 | Other |
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