Inspection findings | Inspection date | Type | Score |
---|---|---|---|
HACCP: Handwashing Cl- sanitizer is used in the establishment No violation noted during this evaluation. | 8/19/2015 | Routine | 100 |
HACCP: Handwashing Chlorine sanitizer is used in the establishment Frozen foods were stored frozen No violation noted during this evaluation. | 6/2/2015 | Routine | 100 |
HACCP Discussed date-marking. Chlorine sanitizing three compartment sink concentration: 200 ppm. No violation noted during this evaluation. | 7/8/2014 | Routine | 100 |
HACCP Discussed and reviewed proper boil order procedures. Chlorine sanitizer is utilized.
|
3/15/2014 | Routine | 96 |
HACCP: Discussed date marking of ready to eat potentially hazardous food once opened (nacho cheese) counting day of opening as day 1 and throwing out all leftovers at the end of day 7. Cl- sanitizer 100 ppm
|
8/28/2013 | Routine | 99 |
HACCP DISCUSSION: HAND WASHING. No violation noted during this evaluation. | 5/31/2013 | Routine | 100 |
HACCP DICUSSION: FOOD TEMPERATURE CHLORINE SANITIZER USED. No violation noted during this evaluation. | 8/23/2012 | Routine | 100 |
LICENSE ISSUED TO OPERATE ACCORDING TO CHAPTER 10 OF FOOD SAFETY, PEORIA FOOD CODE No violation noted during this evaluation. | 7/18/2012 | Final | |
No violation noted during this evaluation. | 7/17/2012 | Preliminary |
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