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: 26-July-2016
Comments |
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No violations at time of inspection. Inspection findings: High temperature dish-machine reached 150°F for wash and 180°F for final rinse Chlorine spray bottle used for sanitizer- tested acceptable after adding water (too strong at first). Maintain at 100ppm Chlorine test kit available When using a spray bottle for sanitizer; use paper towels. If wiping cloths are used, they must be maintained in a sanitizer solution. Hats effectively restrained during inspection and gloves available to use when handling ready to eat food Food and cooler thermometers acceptable- Probe thermometers available to monitor temperatures. 2016 Equipment Cleaning Record provided (includes grease trap, ice-machine, fryers, and hoods) - very good Grease trap cleaned ~3 months, fryers and hoods scheduled Temperature Log: - All acceptable Commercial coolers in all four rooms holding below 41F - good. All coolers in the main kitchen holding below 41F - good Chicken pot pie cooking - 180F |