Inspection findings | Inspection date | Type | |
---|---|---|---|
Establishment with an adequate metal food stem thermometer. The three vat sink & wiping cloth/sanitizer set-ups were adequate. Adequate employee health policy in place. Health permit posted & visible.
|
12/28/2015 | Routine | |
Provided and discussed FDA form 1-B with operator. Recommended posting this information in the kitchen for easy referencing as well as having staff read, sign and file paper work.
|
06/26/2015 | Routine | |
NOTES: * No observed violations at the time of inspection. * Observed good hand-washing practices, calibrated food thermometer, quat sanitizer concentration, and sanitizer test kit. * Form 1-B given to PIC. No violation noted during this evaluation. | 10/27/2014 | Routine | |
NOTES: * All non-critical violations shall be corrected within 30 days and no later than the time of the next inspection. * Monitor and maintain outdoor refuse area to ensure cleanliness. * Dodson pest control services establishment on a monthly basis.
|
06/26/2014 | Routine | |
Establishment with an adequate metal food stem thermometer & quaternary test kit. The quaternary sanitizer set-up was adequate. Note: Post current health permit so it is visible to the public. Reviewed current employee health policy with management. Establishment very clean & organized. Additional food temperatures: chicken strips 36, 36, 35, bologna 37, 36, 33, 34, pickles 31, 38, red onions 39, black olives 36, banana peppers 33, 38, sliced cheese 39, 40, 41, 41, 33, 33, 34, cut mushrooms 35, roasted peppers 35, jalapenos 35, sliced cucumbers 38, bacon 37, 38, 33, shredded cheese 39, 34, creamy sriracha sauce 39, honey mustard 40, balsamic vinaigrette 40, chipotle southwest sauce 41, egg white patty 38, 38, 28, chocolate milk 36, 36, apple juice 38, 38, orange juice 33, 33, 34, chicken 40, 40, meatballs 33, shredded lettuce 40, 34. No violation noted during this evaluation. | 01/14/2014 | Routine |
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