Inspection findings | Inspection date | Type | |
---|---|---|---|
Good glove use to prevent barehand contact. Good food safety knowledge demonstrated by the person in charge.
|
04/18/2015 | Routine | |
No violations observed. Showed Mrs. Louden how to calibrate the metal stem thermometer. Cooking temperature for hamburgers an chili is 155 degrees or above for 15 seconds. Permit issued to operate today. No violation noted during this evaluation. | 04/10/2014 | Routine | |
No violations. Demonstrated how to calibrate the metal stem food thermometer in an ice bath. Had to adjust the thermometer about 8 degrees. Remember when cooking the chili, it must reach 165, same when re-heating. Hot holding is 135 or above. Cold holding is 41 or below. No violation noted during this evaluation. | 04/18/2013 | Risk Factor |
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