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: 25-September-2014
| Comments |
|---|
| 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 strong, it was diluted with water. 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 worn and gloves available to use when handling ready to eat food Food and cooler thermometers available - It is recommended to purchase a thermometer that reads 0-220°F 2014 Equipment Cleaning Record provided (includes grease trap, ice-machine, and hoods) - very good Temperature Log: - All acceptable School age room - True cooler 35°F Infant room - 40°F Toddler room- True cooler- 38°F Walk-in cooler- 38F, milk 39F, fruit 50F (prepped) Chicken sandwiches on trays being served 130F |