Inspection findings | Inspection date | Type | |
---|---|---|---|
Facility clean. All food temperatures good. Good label and dating of foods. Thank you. No violation noted during this evaluation. | 12/30/2015 | Risk Factor | |
There were no previous open hazards to follow-up on. EHS discussed with person-in-charge an upcoming change to the food regulations that will require someone certified in food safety to be on duty anytime the facility is open. Quat sanitizer at 3-compartment sink was 200 ppm, within required range of 150-400 ppm. Hair restraints were worn and frequent hand washing observed. Date marking of foods is done consistently and done well. No hazards observed during this inspection. Thank you. No violation noted during this evaluation. | 06/19/2014 | Routine | |
All cooking and holding temperatures good. Excellent label and dating of foods including time marking for disinfectant at 3 compartment sink. Establishment very busy during inspection. Employees exhibit good food handling practice. Thank you. No violation noted during this evaluation. | 12/18/2013 | Risk Factor | |
Facility clean and organized. All food temperatures good. Excellent label and dating of foods. Thank you. No violation noted during this evaluation. | 07/11/2013 | Routine | |
Hazards 1570, 2720 and 3270 from the June 18, 2012 inspection have been corrected. Hazard 2810 was observed as a repeat hazard. This inspection focused on cold holding, hot holding and taking food temperatures properly. Salmon from the freezer was placed in a plastic container and then that container was placed in the microwave. Water was observed leaking from the microwave down onto the Food Warming Equipment below and on down to the floor. This occurred because of cracks in the plastic container. Please replace all cracked plastic containers, to include lids. Single open non-critical hazard to be corrected immediately. Thank you.
|
12/17/2012 | Risk Factor | |
No violation noted during this evaluation. | |||
No violation noted during this evaluation. |
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