Inspection findings | Inspection date | Type | |
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The purpose of today's visit was to conduct a routine assessment. Please continue the following practices in order to incorporate Active Managerial Control: 1. Refrigeration of produce to facilitate cooling after cutting 2. Training employees on proper sanitizing practices of clean in place (CIP) equipment No violation noted during this evaluation. | 09/09/2015 | Routine | |
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12/10/2014 | Routine | |
**Approval is hereby granted for the issuance of a Health Department Permit. This inspection report shall serve as your permit until the official permit is received. All outstanding violations are to be corrected within ten (10) days but no later than the time of your first routine inspection (approximately 30 days). Equipment additions/replacement/changes are not allowed without Health Department approval.** Note the following recommendations: It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service. It is recommended that the grease trap be cleaned at least every two months. Maintain records of grease trap cleaning for Health Department review. It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review.
|
10/30/2014 | Pre-Opening |
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