STANDARD INSPECTION Person in Charge: Observed license and verified ownership Reviewed menu and verified if a consumer advisory was necessary No need for parasite destruction No need to maintain shell stock tags Food thermometer present and calibrated Inspection of air gaps and water inlet backflows Inspection of handsinks and signage Identified mop sink Date marking and labels All NSF/commercial equipment Verified if pests present in facility Verified thermometers in all coolers Maximum registering thermometer available if required. Inspection of dish machine Test strips present Equipment; gaskets, cutting boards etc. working and maintained Check food sources Unit maintained Reviewed employee illness policy and updated green sign.
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