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: 16-June-2015
| Comments |
|---|
| Temperatures: hot dogs 38F, nacho cheese 39F, whipped toppings 38F. NO VIOLATIONS AT TIME OF INSPECTION Quat sanitizer tested at 200ppm. Test strips, gloves, and thermometers available. Facility is in the process to switching to chlorine sanitizer (be sure to maintain between 50-100ppm). Facility is very clean and well maintained. |