No critical violations were documented at the time of inspection.
No violations were documented at the time of inspection.
Facility Type: Commercial RFE < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 08-June-2016
| Comments |
|---|
| Temperatures: hot dogs 39F, pepperoni 40F, cheese 36F, sauce 33F, hot dogs 173F, milk 36F, milk 35F, cheese 36F, eggs 36F. NO VIOLATIONS AT TIME OF INSPECTION. Observed test strips, gloves, and thermometer. Dish machine sanitized properly at 180F final rinse. All hand sinks fully stocked. Observed temp logs, and food safety check list. Quat sanitizer tested at 200 ppm in 3-bay and spray bottle. Facility is clean and well maintained. |