No critical violations were documented at the time of inspection.
No violations were documented at the time of inspection.
Facility Type: Non-Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 02-November-2017
| Comments |
|---|
| Temperatures: ranch in 3 door cooler 35F tater tots in 3 door cooler 38F sandwiches in hot hold cabinet 150F turkey gravy in hot hold cabinet 150F cream cheese in 3 door cooler 40F shredded cheese in 3 door cooler 41F Chlorine sanitizer is correct at 100ppm, observed chlorine test kit Observed metal stem thermometer, gloves used properly, hair restraints worn The dish machine is sanitizing properly with the final rinse reaching 164F at the plate, thermolabels are provided PIC has Level 2 food safety certificate No violations at time of inspection |