Inspection findings | Inspection date | Type | |
---|---|---|---|
No violation noted during this evaluation. | 03/22/2016 | Risk Factor | |
There were no issues of public health concern observed at this time. No violation noted during this evaluation. | 06/10/2015 | Routine | |
Quat. ammonia at dishmachine 200 ppm , Handwashing observed. Remind employees to hang mops to dry after use. Clean bottom shelf of Hoshizaki freezer.
|
06/06/2014 | Routine | |
There were no issues of public health concern observed at this time. No violation noted during this evaluation. | 06/11/2013 | Routine | |
Employee health policy in place, manager stated that there have been no sick employees. Burger cooler is 49 degrees, burgers inside are 45. Manager stated that burgers would be used within the hour and will repair unit and maintain burger meat at 41 degrees or below. Be sure to keep paper towels at handsinks replenished and encourage employees to wash their hands as often as needed during food preparation. No other complaints have been received at this time. Continued surveillance through routine inspection. Ensure that chili meat is reheated to 165 degrees F before being placed on the line. No violation noted during this evaluation. | 12/07/2012 | Complaint |
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