Inspection findings | Inspection date | Type | |
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Observed/Discussed with Person in Charge: 1) Very good date marking procedures. 2) Ambient temperature storage of opened pizza sauce allowable to 8 Hours. 3) Facility is clean and well maintained. Abbreviations: PIC = Person in Charge, WIC = Walk in Cooler, WIF = Walk in Freezer, RIC = Reach in Cooler, RIF = Reach in Freezer, Prep = Preparation, ST = Surface Temperature, IT = Internal Temperature, HH = Hot Holding, CH = Cold Holding, ppm = parts per million, PHF = Potentially Hazardous Foods, TTCS = Time/Temperature Control for Safety, RTE = Ready to Eat No violation noted during this evaluation. | 04/04/2016 | Routine | |
Observed/Discussed with Person in Charge: 1) Very good date marking procedures. 2) Ambient temperature storage of opened pizza sauce allowable to 8 hours. 3) Facility is clean and well maintained. Abbreviations: PIC = Person in Charge, WIC = Walk in Cooler, WIF = Walk in Freezer, RIC = Reach in Cooler, RIF = Reach in Freezer, Prep = Preparation, ST = Surface Temperature, IT = Internal Temperature, HH = Hot Holding, CH = Cold Holding, ppm = parts per million, PHF = Potentially Hazardous Foods, TTCS = Time/Temperature Control for Safety, RTE = Ready to Eat No violation noted during this evaluation. | 04/07/2015 | Routine | |
Discussed with Person in Charge: 1) Very good date marking observed. 2) Facility is clean and well maintained. 3) 3 compartment sink @ 150ppm Quaternary Ammonium. 4) Ambient temperature storage of opened pizza sauce allowable to 8 hours. 5) Provided hand washing signage. 6) All foods reheated to customer order, no hot holding. Abbreviations: WIC = Walk in Cooler, Prep = preparation, Temp = temperature.
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04/07/2014 | Routine | |
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep Quaternary ammonium sanitizer concentration level in the 3 compartment sink measured 200 ppm.1
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08/13/2013 | Routine |
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