Inspection findings | Inspection date | Type | |
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This visit was made to conduct a routine food safety evaluation. The Person in Charge was very helpful during the visit. The following issues require attention: 1. Ensure that food employees know when to wash their hands. Employees must wash hands before engaging in food preparation and any time after possible contamination (i.e. wash hands when switching from one task to another) including: After handling soiled equipment or utensils, During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks
|
01/20/2016 | Routine | |
This visit was made to conduct a routine food safety evaluation. Note: Expectation is for food employees to know reportable symptoms and Big 5. Employee health policy poster provided.
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01/20/2015 | Routine | |
This visit was made to conduct a pre-opening evaluation. Hot water: 113 degrees F. Okay for C/O. No violation noted during this evaluation. | 11/18/2014 | Pre-Opening | |
This visit was made to conduct a construction inspection the following items require correction: -3-compartment sink in the seafood prep area does not have drainboards which shall be provided -2 door upright freezer is position in a way doors can not open at a 90 degree angle and shall be relocated -prep table shall placed on rollers -provide a step cover for front counter display units -seal/caulk junctures through out department -seal concrete floor -finish surfaces for floors, walls, and, ceilings shall be non-absorbent, smooth, and easily cleanable. No violation noted during this evaluation. | 10/29/2014 | Pre-Opening |
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