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: 31-May-2016
| Comments |
|---|
| Temperature Log: corned beef 41F, turkey 38F, sliced tomato 50F (cooling), salad 41F, pastrami 41F, display case 41F ambient, walk-in cooler 43F Discussed by March 2017 Level 2 Food Safety Certification is needed. Observed stocked hand sink, chlorine sanitizer set up verified 100+ppm, discussed 50-100ppm chlorine concentration, test strips available, gloves, thermometer Discussed adjusting walk-in cooler to lower temperature to accommodate going in & out. Discussed cut lettuce & sliced tomatoes need to be 41F or below. Per Person In Charge they are discarded after lunch daily. |