Inspection findings | Inspection date | Type | |
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Overall excellent sanitation. Clean well organized facility sanitizer in place at 50 - 100 ppm Cl. Good handwashing, good glove use, good food temperatures and storage. Good employee health knowledge and practices.
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10/09/2015 | Routine | |
Overall excellent sanitation seen. Observed good handwashing, good food temperatures additional shelving needed for adequate storage in the walk in unit. Good employee health knowledge.
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05/07/2015 | Routine | |
Overall excellent. Noted clean well organized facility with good food temperatures including good cooling practices for whole cooked country ham, good handwashing, good no bare hand contact, sanitizer in place at 100 ppm and used. Discussed employee health, good symptom knowledge and diseases reviewed. Discussed eight major allergens, flyers given for both. No violation noted during this evaluation. | 12/19/2014 | Routine | |
Overall excellent sanitation. Clean well organized facility with sanitizer in place and used at 50 ppm Cl (after 2 hrs of use), good food temperatures, good no bare hand contact with utensils, good food temperatures, storage and cooling temperatures and techniques. Excellent implementation of employee health policy. No violation noted during this evaluation. | 05/22/2014 | Risk Factor | |
Excellent management. Facility with new walk in unit. Temperature chart in place tracking temperatures from morning check of butts stored overnight, cooking temperatures, cooling times and temps and thermometer calibration. Noted good glove use when mixing BBQ, good handwashing, sanitizer in place at 100 ppm Cl and used. Clean, well organized facility. No violation noted during this evaluation. | 08/09/2013 | Risk Factor | |
Overall excellent, clean well organized facility, sanitized with 50 ppm Cl, good handwashing, good glove and utensil use for no bare hand contact, good food temperatures, and processes. No violation noted during this evaluation. | 01/24/2013 | Risk Factor |
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