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: 21-October-2016
| Comments |
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| Temperatures: turkey 32F, tuna 36F, salami 36F, cheese 38F, meatballs 38F, eggs 34F, spinach 37F, turkey 41F, cheese 41F, tomatoes 38F, egg 38F, chicken 40F, egg 40F, meatballs 205F. NO VIOLATIONS AT TIME OF INSPECTION. Quat tested at 200 ppm in bucket. Hand sinks fully stocked. Test strips, gloves, and thermometers available. Facility is clean and well maintained. |