Inspection findings | Inspection date | Type | |
---|---|---|---|
Refrigerator unit in back of facility was holding foods above 41 degrees. The unit did have food below 41 degrees also. I recommend monitoring the ability of the unit to cold hold large food items and periods of frequent door openings. If unit continues to show foods above 41 degrees the foods should be moved to a unit capable of holding foods at 41 degrees. The chili in crock pot was held at 117 degrees. Chili should be held at 135 or above. Recommend using a different method to shore chili and heat as needed. Or turn up the temperature of the chili in the crock pot. No violation noted during this evaluation. | 09/23/2015 | Risk Factor | |
Facility needs to obtain chemical test strips for sanitizer solution. And thermometers for cooking temperatures. A follow up is scheduled for Wednesday July 29th 3:00 pm. No violation noted during this evaluation. | 07/22/2015 | Pre-Opening |
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