Inspection findings | Inspection date | Type | |
---|---|---|---|
No violation noted during this evaluation. | 05/22/2015 | Routine | |
Reviewed cooking temperatures, hand wash and glove use. 3 vat set, 50 ppm chlorine- test strips on site. HB, HD, Italian sausage, grilled chicken breast. All meats precooked and frozen. No violation noted during this evaluation. | 05/28/2014 | Risk Factor | |
Clean facility. Reviewed cooking temperatures, glove use, employee health. PIC stated all meats cooked to 165*F. Ham burgers, hot dogs, Papa John's pizza by the slice. Need chlorine test srips- using bleach have quats test strips. EHS provide chlorine strip for tonight's use. No violation noted during this evaluation. | 06/24/2013 | Risk Factor |
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