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: 17-May-2016
| Comments |
|---|
| Temperatures (F): turkey 38, steak 38, chicken 37, cheese 38, turkey 37, cheese 40, tomatoes 35, chicken 40. NO VIOLATIONS AT TIME OF INSPECTION Note: Be sure prep sink has at least a 2 inch air gap. Quat sanitizer tested at 200 ppm. Test strips, gloves, and thermometer available. Hand sinks fully stocked. |