Inspection findings | Inspection date | Type | |
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Facility in good shape. Discussed cooking of the quarter pounders. The person on the line was closing the press back on the burgers for 15s before considering them done after the initial cook time was completed. A temp of the burgers was taken at the end of the initial cook time and it was only 146°F. After 15s additional time it was 171°F. Discussed time control, currently the cheese and tomatoes are getting stickers that state they are to be discarded every 2 hours. Regulations give up to 4 hours before these items are to be discarded. Person in charge had thought the time was suppose to be 4 hours. Good handwashing and prevention of barehand contact. Discussed the teflon cover for the grill and the soy chips used to adhere the covers to the grill.
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03/31/2016 | Routine | |
No violations observed. Very good time control procedure being used. Onions, lettuce, tomatoes, cheese, cooked bacon kept for 4 hours. Hot held items kept for 20 minutes to one hour, depending on the product. Towel buckets w/chlorine changed out every 2 hours. Chlorine in towel buckets 50-100 ppm. Recommend you keep the test strips for the quat sanitizer on the small shelf above the 3 compartment sink. Employees had trouble finding the test strips when I asked to see them (see last inspection dated May 8, 2015). Hot cakes, breakfast burritos, oatmeal, and cinnamelts served all day, No violation noted during this evaluation. | 10/08/2015 | Risk Factor |
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