Inspection findings | Inspection date | Type | |
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This was a risk factor inspection. Use the cooling methods discussed today for cooling the dumpling soup. Use and ice bath in the 3 vat sink, ice wands and smaller containers to cool from 135F to 70F in two hours. Mark all of the food in the warmer with the start time in throw away time - no more than 4 hours. The items in the warmer will use time rather than temperature for food safety. Every day, set up the sanitizer in the 3 vat sink - employees were not sanitizing washed utensils, etc. The next inspection will be in approximately six months.
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11/06/2015 | Risk Factor | |
This was a routine inspection. Kitchen was clean. Food preparation is limited to cutting vegetables and pork used to stuff dumplings which are then steamed or fried. There is no cooling done or reheating. Sanitizer must be set up at the 3 vat sink. The concentration must be checked with a test kit. The next inspection will be in approximately six months.
|
04/22/2015 | Routine | |
1. The three-compartment sink was properly set up with approved sanitizing solution at the required concentration. The dish washing employee knew the washing, rinsing and sanitizing procedures. 2. The CIP correctly explained on how to clean and sanitize equipment in place.
|
09/03/2014 | Risk Factor | |
PREOPERATIONAL FINAL INSPECTION *Employees Health Policy Red Folder has been provided to the Manager. *Approval for a Health Department Permit is hereby granted. This inspection report shall serve as your permit until official permit is delivered to you. No equipment changes/replacements/additions are allowed without approval by Health Department. No violation noted during this evaluation. | 06/13/2014 | Pre-Opening |
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