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: Complaint
Inspection Date: 12-August-2015
| Comments |
|---|
| Received a complaint from a customer who got sick after eating at the facility. Upon inspection, discussed with manager the process for cooking chicken wings. Kept in cooler at 36 degrees. Gloves used to remove from cooler; fried to a temperature of 205 degrees. (Check biggest chunk). Sauce buckets cleaned every 2-3 hours. Ensure gloves are used for all ready to eat foods to prevent from contamination. Discussed employee health policy. No violations observed. |