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: 29-March-2018
| Comments |
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| Temperatures: milk 36F, eggs 33F, meatballs 33F, dressing 33F, tuna 32F, crab 32F, salami 39F, spinach 39F, chicken 38F, meatballs 167F, ham 37F, eggs 38F, tomatoes 39F, tomatoes 38F, cheese 37F, steak 38F. NO VIOLATIONS AT TIME OF INSPECTION. Quat sanitizer tested at 200 ppm in buckets. Test strips, gloves, and thermometer available. Hand sinks fully stocked. Observed Level 2 certificate. |