Inspection findings | Inspection date | Type | |
---|---|---|---|
Discussed the Employee Health information posted. Discussed re-dating products when removed from freezer to refrigerator. No violation noted during this evaluation. | 03/30/2016 | Risk Factor | |
Facility clean and organized no food preparation.
|
06/02/2015 | Routine | |
|
09/24/2014 | Routine | |
No violation noted during this evaluation. | 05/14/2014 | Risk Factor | |
Reviewed employee health with the operator.
|
01/29/2014 | Risk Factor | |
Facility cooking and freezing products for cooling. Temperatures found with in compliance today. Facility needs a thermometer in the sliding glass door and discussed disconnecting the hose on the mop sink in between usage. Employee health is in place. No violation noted during this evaluation. | 08/28/2013 | Routine | |
Physical facilities are permitted as of today. A follow up inspection will be conducted on 4-22-13 to verify the cooling of the next batch to cooled. Provide a copy of the cooling logs for the next batch of meat that is cooled. Discussed cooling from ambient with the operator as well.
|
08/21/2013 | Pre-Opening | |
Set up a final pre-opening inspection on 8-21-13 at 4:00 PM. Leaving cooling logs for the operator to track cooling of meats at the Jefferson. Asking the facility to track and verify methods have a copy for the Health Department for the 30 day inspection. Facility to cook and cool all meats at the Jefferson Pollo Loco. Reviewing the capacities with the EHS assigned the Pollo Loco to see if they have the capacities for the menu. No raw meats will be cooked or stored in the facility. Have soap and paper towels at all handsink with handwashing signs. Leaving information concerning employee health policy. Reviewed reheating all cooled foods that are hot held to 165 before hot holding. Discussed having one sink at the bar as a dump sink and one as a handsink designate there usage once decided. Handsink is for handwashing only no dumping. Reviewed glove use and handwashing with the manager. Ensure all refrigeration is maintaining 41 degrees or less. Detail clean the kitchen area. No violation noted during this evaluation. | 08/19/2013 | Pre-Opening |
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