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: 07-November-2016
| Comments |
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| Temperatures: wings 37F walk-in: sausage 36F, pasta cooling for one hour 58F, cheese 36F, pepperoni 36 prep top - cut tomatoes 41F, sausage 41F, spinach 41F Hot cabinet 196F Thermometer, gloves available Quat in bucket at 200ppm. Test present. High temperature dish machine sanitizing properly. |