No critical violations were documented at the time of inspection.
No violations were documented at the time of inspection.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 21-April-2017
| Comments |
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| Temperatures: chicken 40F, turkey 38F, cheese 41F, salami 41F, meatballs 154F, milk 35F, ham 40F, tomatoes 40F, cheese 40F, sauce 40F, eggs 39F, chicken 41F, chicken 38F, chicken 40F, ham 41F, tomatoes 41F. NO VIOLATIONS AT TIME OF INSPECTION. Hand sink fully stocked. Test strips, gloves, and thermometers available. Quat tested at 200 ppm in 3-bay and in buckets. |