- [1] Original container; properly labeled
Observed no date label marking on previously prepared food products. All food products prepared in the facility and stored shall be properly labeled with a dispose of date (which can be no more than 7 days after the food was prepared).-Observed no labeling of refrigerated food products that are no longer in the original container.These are repeat violations and have been discussed with the back of the house staff and owner.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Non food contact surface not maintained properly. All non food contact surfaces must be maintained properly.-Observed handles to the reach in refrigerators holding glasses and pitchers in disrepair. The handles were observed to be held together with tape. These handles are no longer smooth and easily cleanable.-Observed racks in the bottom of several center island refrigerators with a build up of rust; making these surfaces not smooth and easily cleanable.-Observed the seal on the west reach in refrigerator holding juice in disrepair. This item must be repaired so that the unit holds temperature and is smooth and easily cleanable.
- [1] Non-food contact surfaces of equipment and utensils clean
Non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean.-Observed a build up of dirt and debris on the floors under equipment in the bar area. This area shall be cleaned to prevent the attraction of pests and vermin.-Observed a build up of a mold like substance in the west floor drains. These drains shall be cleaned to prevent the growth of bacteria.
- [1] Non-food contact surfaces of equipment and utensils clean
Observed a build up of food product on the reach in refrigerator and freezer doors.-Observed a build up of dirt particles on the walk in refrigerator compressor vents.These are repeat violations and have been discussed with the back of the house staff and owner.
- [1] Raw / undercooked food advisory; liquor birth defect warning signs posted as required
Facility prepares eggs that are cooked to order. Facility does not have an undercooked foods advisory posted. Facility shall post a raw/unercooked foods advisory in a conspicuous place.
- General Comments that relate to this Inspection
The drying rack and the bottoms of the reach in refrigerators have been cleaned. Bar towels are now being stored in sanitizer buckets within the bar.
- General Comments that relate to this Inspection
-Raw food products (i.e. eggs) have been properly stored to prevent cross-contamination of cooked and ready to eat foods.-The meat slicer has been cleaned and the tape on the handle has been removed and replaced with a permanent cover.-Ice machine has been cleaned and no mold like substances were noted during the inspection.-Cabinets along the server drink station have been cleaned.***Notes:-Ensure that handsinks are not used for the storage of utensils and kitchen equipment.-Handwashing signs provided for the facility.-Ensure that proper cooling procedures are being followed. Foods that have been cooked and will be cooled must be cooled from 135F to 70F within 2 hours; and from 70F to 41F or below in an additional 4 hours.
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3/23/2016 | Routine Reinspection 1st | 95 |
- [1] Original container; properly labeled
-Observed no date label marking on previously prepared food products. All food products prepared in the facility and stored shall be properly labeled with a dispose of date (which can be no more than 7 days after the food was prepared). -Observed no lableling of refrigerated food products that are no longer in the original container.
- [2] Food protected during storage; preparation; display; service; transportation
Observed out of date food products with a mold like substance growing inside of the juice containers in the reach in refrigerators within the bar. Facility shall ensure that food products are within the appropriate serving dates to reduce the possibility of bacterial growth.
- [2] Food protected during storage; preparation; display; service; transportation
Raw product stored incorrectly. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination.-Observed eggs stored above potatoes in the salad make up unit. This item was fixed during the inspection. -Observed eggs stored above vegetables in the walk-in refrigerator; hamburger meat stored in a plastic bin on the floor.Food not covered. Except during cooling; all food products must be covered to prevent potential contamination.-Observed wing sauce stored in containers on shelf below prep table that were not sealed.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
-Observed the presence of a mold like substance in the ice machine. Ice machine shall be cleaned on a routine basis to prevent the growth of bacteria and mold.-Observed a build up of food products on the meat slicer. The meat slicer shall be disassembled; cleaned; sanitized; and allowed to air dry prior to reassembly. The above mentioned cleaning process shall occur each day after use.-Observed the presence of tape on one handle of the meat slicer. The tape was removed during the inspection and shall be repair so that tape is no longer needed to cover sharp edges and is smooth and easily cleanable.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Non food contact surface not maintained properly. All non food contact surfaces must be maintained properly. -Observed handles to the reach in refrigerators holding glasses and pitchers in disrepair. The handles were observed to be held together with tape. These handles are no longer smooth and easily cleanable. -Observed racks in the bottom of the several center island refrigerators with a build up of rust; making these surfaces not-smooth and easily cleanable. -Observed the seal on the west reach in refrigerator holding juice in disrepair. This item must be repaired so that the unit holds temperature and is smooth and easily cleanable.
- [1] Non-food contact surfaces of equipment and utensils clean
-Observed a build up of dirt and debris on the floors under equipment in the bar area. This area shall be cleaned to prevent the attraction of pests and vermin.-Observed a build up of a mold like substance in the west floor drains. These drains shall be cleaned to prevent the growth of bacteria.-Observed the presence of liquid and sugar in the base of the drying rack area. This area shall be cleaned to prevent the attraction of pests and vermin and to prevent the growth of bacteria. -Observed a build up of food product and liquid on the bottom of all reach in refrigerators within the center island. These areas shall be cleaned to prevent the growth of bacteria.
- [1] Non-food contact surfaces of equipment and utensils clean
Non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean.-Observed a build up of food product on the FRP board in the kitchen behind cooking and preparation equipment and the toaster oven. -Observed a build up of food product on the reach in refrigerator and freezer doors. -Observed a build up of dirt particles on the walk in refrigerator compressor vents. -Observed a build up of dirt and debris inside of cabinets in the server drink station.
- [1] Wiping clothes: clean; use restricted
Observed bar towels laying on the bar mats around the bar. Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.
- [1] Raw / undercooked food advisory; liquor birth defect warning signs posted as required
-Facility prepares eggs that are cooked to order. Facility does not have an undercooked foods advisory posted. Facility shall post a raw/undercooked foods advisory in a conspicuous place.
- General Comments that relate to this Inspection
Observed the west dairy reach in refrigerator at 38F.Observed the east dairy reach in refrigerator at 40F.Dishwasher sanitizer good (100 ppm chlorine).Discussed first in first out procedures for food products.Handsink stocked.No pest issues noted.No alcohol advisory posted; facility was provided with an alcohol advisory.
- General Comments that relate to this Inspection
-Hand sink stocked.-Dishwashed sanitizer good (100-200 ppm chlorine).-Observed the following temeratures: --Salad make-up unit: cheese 39F; salsa 36F; tomatoes 38F; lettuce 39F; steak 40F; chicken 41F; hamburger 41F; unit 41F.--Pizza make-up unit: sausage 27F; hamburger 26F; turkey 32F; sliced ham 34F; shrimp 38F; unit 28F.--Eggs cooked to order 145F.--Reheated chili 167F.--Reach in refrigerator on north wall: chicken 36F; sliced cheese 41F; unit 41F.--Walk-in refrigerator: soup 35F; tomatoes 38F; unit 40F.--All freezer units with food frozen solid.-Discussed employee health and that staff with gastrointestinal illness (vomiting/diarrhea) may not work for 48 hours after symptoms have stopped.-No pest issues noted during the inspection.-No employees have taken the Certified Food Protection Manager (CFPM) exam within the past year and not passed.-Discussed that at least one CFPM shall present at all times while facility is in operation. If this issue is noted during the next inspection; it will be considered a violation.-Discussed employee handwashing policy.-Discussed no bare hand contact policy with ready-to-eat foods. If this issue is noted during the next inspection; it will be considered a violation.***Per owner; half of the items will be corrected and the other half will not.
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3/8/2016 | Routine Inspection 1st | 88 |
- General Comments that relate to this Inspection
All violations corrected at time of reinspection. Thank you. Chlorine dishwasher noted at 100 ppm.Raw food products stored properly below ready to eat foods. Corner wall and ceiling observed clean. Do invert clean pots and pans on shelf in warewashing area.
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2/11/2015 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
- [2] Food protected during storage; preparation; display; service; transportation
050) Raw product stored incorrectly. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination.Observed raw beef patties stored above prepared foods and next to ready to eat icecream. Reviewed with operator to properly store all raw meats below ready to eat foods and prepared foods.
- [1] Thermometers provided and conspicuous
080) Thermometer missing in cold holding unit. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.Provide a thermometer inside cold holding reach in where dairy whip cream is stored. Maintain cold holding to be at 40 F or lower. Ambient air temp recorded at 41 F with thermocouple;.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
140) Dishwasher not dispensing proper levels of sanitizer. Repair unit to dispense adequate amounts of sanitizer to ensure proper sanitization. Observed dishwashing machine with no recordable chlorine. ** This is a repeat violation from 2014. Reviewed with operator to test dishwasher daily to monitor for proper chlorine sanitizing at 50-100 ppm. Do use the 2 compartment sink to sanitize all food service equipment. Use unscented bleach to santiize dishes. Use one cap to one gallon of unscented bleach to sanitize dishes and for warewashing of foodservice equipment. Allow items to be fully submerged for 1 minute and air dry all equipment.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
170) Food contact surfaces dirty. All food contact surfaces must be clean and free of debris.Observed bar guns dirty with visible mold like growth. ** Corrected on site.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Please clean the dust in the corner of the dish washing room. Do invert the clean pots and pans stored on shelves to prevent cross contamination from the open wall and ceiling junction in the dish room.
- General Comments that relate to this Inspection
Proper icescoop storage.Handsinks properly stocked with liquid soap and sanitary disposeable towels. Alcohol advisory posted as required. This bar is not a stand alone bar nor an age restricted bar. Food is served at this facility with the acompanying restaurant permit. Please remove all ash trays from facility. This bar must operate as a NO SMOKING BAR do to the food health permit.
- General Comments that relate to this Inspection
Cold holding temps. recorded:Chicken @ 43.7 F; shredded cheese @ 41 F; chili @ 42 F; refried beans @ 35.6 F; turkey slices @ 32 F; spinich pie @ 38 F and chicken tenders @ 40 F.Walk in unit recorded @ 40 F and all other cold holding units checked OK and within regulations. Hot holding lamb on rotissierie temped at 159 F. Handsinks properly stocked.Chemicals properly stored and labeled. Bathrooms observed clean and stocked.A reinspection is required.
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2/5/2015 | Routine Inspection 1st | 90 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
#14- Dishwasher not properly working- sanitizer is not registering on chemical test strip. Dishwasher will be taken out of service until repairs are made. All dishes/glassware must be washed; rinsed; and sanitized in 3-compartment sink is functional.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
#15- Ice machine – Replace cover in front; remove/descale calcium buildup (corrected onsite)
- [2] Dishwasher facilities designed; constructed; maintained; installed; located; operated as required
#16-Facility had wrong test strips for sanitizer used in dishwasher. Had Quat test strips; must use chlorine. Chemical (sanitizer) level was low although it did register on test strip. Must be between 50-100ppm. Also temperature gauge on dishwasher is not functional. Must have proper test strips; adjusted sanitizer level and thermometer fixed by Monday 11/24/2114.
- General Comments that relate to this Inspection
-Hand sinks properly stocked and accessible-Guns clean
- General Comments that relate to this Inspection
Notes:-All refrigeration/freezer units at proper temps- Holding @ 35-42F-Temps taken of deli meats; cheeses; beans; hot dogs; salami all @ 40F-Steamed rice- 166F
- General Comments that relate to this Inspection
Violation noted during previous inspection conducted on 11/21/2014 has been corrected at this time.
- General Comments that relate to this Inspection
Violation noted during previous inspection conducted on 11/21/2014 has been corrected at this time.
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11/26/2014 | Routine Inspection 1st | 92 |
- General Comments that relate to this Inspection
NOTES:RE-INSPECTION FROM 7/15/13 ROUTINE INSPECTION.PREP REACH-IN NOW WORKING PROPERLY. REACH IN AT 40F. CHICKEN AT 43F IN TOP.PREP REACH-IN NEEDED A NEW CONDENSOR AND THERMOSTAT.OK TO STOCK WITH FOOD.
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7/31/2013 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
FOOD IN PREP REACH-IN AT 57F. CHICKEN 57F; CHILI 58F. COLD HOLDING OF POTENTIALLY HAZARDOUS FOODS MUST BE AT 40F OR BELOW. REACHIN QUIT WORKING LAST NIGHT. POTENTIALLY HAZARDOUS FOODS VOLUNTARILY DISCARDED. ICE PLACED UNDERNEATH ALL PANS OF FOOD UNTIL REACHIN IS REPAIRED TO MAINTAIN PROPER FOOD TEMPS.
- [4] Facilities to maintain product temperature
PREP REACHIN ON COOK LINE AT 60F. REFRIGERATION UNITS MUST BE COLD ENOUGH TO MAINTAIN FOOD TEMPS AT 40F OR BELOW. CFPM NOTICED REACHIN NOT PROPERLY WORKING LAST NIGHT AND CALLED TO HAVE SERVICED. MUST USE ICE UNDER ALL PANS OF FOOD TO MAINTAIN PROPER FOOD TEMPS UNTIL UNIT IS REPAIRED AND ABLE TO MAINTAIN FOOD AT 40F OR BELOW. MUST BE REPAIRED BY 7/17/13.
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINK AVAILABLE AND PROPERLY STOCKED.SPEED GUNS AND HOLDERS CLEAN.GLASSWASHER GOOD AT 50PPM CHLORINE.USE BY DATES CURRENT.RESTROOMS AVAILABLE AND CLEAN.ICE SCOOPS PROPERLY STORED.
- General Comments that relate to this Inspection
NOTES:HANDSINKS AVAILABLE AND PROPERLY STOCKED.DISHWASHER GOOD AT 50PPM CHLORINE.TEST STRIPS AVAILABLE.PROPER FOOD STORAGE.USE BY DATES CURRENT.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.RE-INSPECTION REQUIRED FOR REACH-IN UNIT. CALL BRENDA WICKMAN AT 328-2488 IF NOT REPAIRED BY 7/17/13.
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7/15/2013 | Routine Inspection 1st | 91 |
- General Comments that relate to this Inspection
Notes:Reach in cooler @ 40 f; All dates current on drink products.Bar guns and holders clean. Drain hoses securely fastened.Handsink stocked properly and accessible. Glasswasher @ 50 ppm. Glassware clean and stored properly. Server area clean. Reach in cooler @ 40 f. Floors and bar area clean.
- General Comments that relate to this Inspection
Notes:Walk in cooler temps @ 40 f; Raw chicken thawing @ 32 f; Beef Reach in cooler temps 38 - 40 f. Burger patties @ 39 f; Cheese 39 f; Pepperoni 38 f; Sausage 38 f; chicken 38 f. Stand up refrigerator @ 40 f; Chicken fingers @ 38 f; Beef 33 f; All food products contained and stored properly. All dairy and food products have current dates. Stand up freezer @ 0 f; All food products frozen. Handsink stocked and accessible.Hood/ grill area clean.Equipment in good condition and well maintained.Cutting boards clean and in good condition.Cookware; utensils; glassware clean and stored properly. Dishwasher @ 50 ppm. Sprayer in good condition.Floors and prep areas clean.**Re install ice machine cover*** Ice is covered but main cover has been removed.
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9/18/2012 | Routine Inspection 1st | 100 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
200) Inaccurate thermometeres/no chemical test kits available. Must provide accurate thermometers/chemical test kits.Bar must have own test strips on hand to test glasswasher. Correct by 11/8/11. Kitchen low on test strips and the bar does not have any.
- [1] Non-food contact surfaces of equipment and utensils clean
220) Non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean.Observed inside reach cooler on bottom shelf drink stains. Wipe and clean all bottom shelf areas in reach in coolers to maintain sanitary conditions. Correct by 11/8/11.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
310) Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing.Handsink not stocked w/ p-towels. Correct by 11/2/11. Corrected onsite.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floors dirty. Clean thoroughly to prevent vermin attraction and maintain sanitary conditions.Observed food debris on floors underneath fryers; and behind reach in make up unit. Clean on regular basis to prevent vermin attraction and to maintain sanitary conditions. Clean by 11/8/11.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed wall dirty (food stains) above reach in make up unit. Correct by 11/8/11.
- [1] Lighting provided as required; fixtures shielded
370) Lights not shielded. Provide light shields or use shatterproof bulbs to prevent potential glass contamination of food.370) Adequate lighting not provided. Provide sufficient lighting to ensure food protection and proper cleaning.Mssing light bulbs and will need to be shielded. All lights bulbs must be operating properly. Replace by 11/8/11 to ensure proper food protection and cleaning.
- General Comments that relate to this Inspection
The following was observed during the inspection:Reach in units 40 f. All dates current on drink products.Bar guns and holders clean.Handsink accessible and stocked w/ soap.3 compartment sink operational no leaks.Glasswasher 50ppm. Floors and counters clean.
- General Comments that relate to this Inspection
The following was observed during the inspection:Walk in cooler @ 40 f. Veggies 38 f. Bacon 38 f. Reach in coolers @ 40 f. Hamburger patties 38; Sandwiches 38 f; Cheese 38 f; tomatoes 38 f; Chicken 38 f. All food prodcuts stored properly and dated properly; Freezer 0 f. All food products stored properly.Hood/ fryers/ grill area clean.Prep sinks and 3 compartment sinks operational and no leaks observed.Dry storage clean and all products stored properly.Ice machine clean and scoop ok. **Re install front panel.Handsinks stocked properly and accessible. Dishwasher @ 50 ppm.Trash area clean.Bathrooms clean and stocked.Customer area clean and well maintained.
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11/2/2011 | Routine Inspection 1st | 92 |
- [1] Installed; maintained
290) Must have hot and cold water under adequate pressure with no leaks.Repair leaking faucet at handsink in back kitchen. This is a repeat violation.Repair condensate leak at reach in reefer at hostess station. This is a repeat violation.Operator to call health inspector at 328-2682 when leaks have been repaired. Leaking faucets attract vermin and waste water.
- General Comments that relate to this Inspection
All other violations corrected at time of inspection. Do correct repeat violations by abatement date of 07/28/10 to prevent reinspection fees being assessed.
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7/21/2010 | Routine Reinspection 1st | 99 |
- [1] Thermometers provided and conspicuous
Provide a thermometer at reach in reefer where juices are kept. Thermocouple reading @ 40 F.
- [1] Thermometers provided and conspicuous
Observed missing thermometer at reach in freezer across from cook line.080) Thermometer missing in cold holding unit. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Observed speed gun holders with a sugar like mold substance. Remove speed gun holders on a daily basis and clean and sanitize to prevent buildup.
- [1] Non-food contact surfaces of equipment and utensils clean
Observed grease accumulation buildup on side of fryer and on side of grill. Observed grease debris buildup on floor between fryer and grill. Observed clean dishes with grease buildup on bags that stores dishes. Facility shall clean all grease debris buildup to prevent possible cross-contamination and prevent a grease fire.
- [1] Storage; handling of clean equipment / utensils
230) Improper storage of new/clean equipment. Store all dishes off floor under 2 compartment sink.
- [1] Installed; maintained
290) Must have hot and cold water under adequate pressure with no leaks.Observed handsink in kitchen area with no cold water. Repair sink to have both hot and cold running water.Repair condensate leak at reach in reefer at hostess station.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Liquid soap dispenser not working at handsink in back kitchen.310) Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing.
- General Comments that relate to this Inspection
All handsinks properly stocked.All dates current.Glass washer recorded @ 100 ppm chlorine.Bar is clean and organized.Alcohol warning posted in women's restroom.Proper ice scoop storage.Facility shall replace broken vent in men's restroom.
- General Comments that relate to this Inspection
2nd CFPM Melesio H Lopez M090589 exp. 06/19/14.All food properly stored; no raw over ready to eat.Cold holding temps. checked OK.Chemicals properly stored.Dishwasher sanitizing at 100 ppm bleach.All use by dates current.No food observed cooking or cooling at time of inspection.
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7/14/2010 | Routine Inspection 1st | 91 |
- General Comments that relate to this Inspection
Notes:CFPM update; no site visit.
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10/23/2009 | Routine Inspection 2nd | 100 |
- [1] Original container; properly labeled
Observed several reused food containers not labeled to its proper contents.
- [1] Lighting provided as required; fixtures shielded
370) Adequate lighting not provided. Provide sufficient lighting to ensure food protection and proper cleaning.Repair lights by walk-in reefer and by reach in freezer.
- [5] Necessary toxic items properly stored; labeled; used
400) Label all containers of toxic chemicals with name of contents.Observed 4 spray bottles not labeled to its chemical contents.* Corrected on site.
- General Comments that relate to this Inspection
Notes:All cold holding temps. recorded < 40 F. Speed guns and holders observed clean.Handsinks properly stocked. Proper ice scoop storage. Bathrooms clean.
- General Comments that relate to this Inspection
Notes:Cold holding temps. recorded:Chili @ 39.9 F; marinara sauce @ 39.0 F; feta cheese @ 40.2 F; cooked chicken @ 41 F; raw shrimp on ice @ 37 F; raw steaks @ 41 F; hot dogs @ 40.8 F; hamburger patties @ 43 F. Do lower thermostat in makeup table so ambient air temp. is between 36-38 F. Reviewed with operator FIFO method for dairy products. All food properly stored. Final cook temp. of hamburger recorded @ 199 F; well done. Do lower chlorine sanitizer at sanitizer bucket to be between 50-100 ppm.Install an accurate thermometer in reach in freezer. All food observed frozen.Facility to install a splashguard at handsink in dishwashing room so that backsplash of water does not come in contact with clean equipment on shelf by next annual inspection. Install a backsplash at handsink next to coffee maker in bar area. Do post a consumer advisory for raw and undercooked foods such as hamburgers served at restaurant.
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6/29/2009 | Routine Inspection 1st | 93 |
- General Comments that relate to this Inspection
No violations observed during inspections.Notes:Handsink stocked properly w/ soap and p-towels.Dishwasher @ 170 fBar guns clean Counters and floors.Ice bins clean and scoops stored properly.All no smoking signs posted in facility. No smoking paraphernilia is in facility.
- General Comments that relate to this Inspection
No violations observed during inspection:Notes:All handsink stocked properly w/ P-towels and soap.Walk in @ 38 fHamburger patties @ 38 f; Cheese 38 f; Beans 36 f; Meatballs @ 38 f. Large refrigerator @ 38 fFish 38 f; Steak 23 f; Chicken 38 f.Freezer 0 f; All food products frozen.Makeup units @ 38 fChicken @ 38 f; Cheese 38 f; Pepperoni 38 f; Ham 28 f.Off the grill - chicken @ 180 f.Bathrooms clean and stockedIce bins and machines clean; scoops stored properly.Dishwasher @ 200ppmDiscussed sick leave and handwashing policiesDiscussed food temperatures for cooking and cooling.
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5/21/2008 | Routine Inspection 1st | 100 |
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