Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
Backflow, Back Siphonage
-
Cold Hold at 41 Degrees or Less
-
Cooling Methods
-
Food Thermometer
-
Hands Washed as Needed
-
Hot Hold at 140 Degrees F or Greater
-
Hygienic Practices
-
Manual
-
No Bare Hand Contact
-
Soap and Drying Devices
-
Wholesome, Free of Spoilage
|
Mar 27, 2008
|
73 |
-
All Staff Receive Formal Food Safety Training
-
Certified Food Safety Manager
-
Conduct Daily Food Safety Inspections
-
Contracts for Preventative Maintenance (Full for All 3, Half for 1 or 2, No for None)
-
Do You Have a Dial Thermometer
-
Do You Have a Thermocouple or Digital Thermometer
-
Document Food Temperatures Frequently (Cooling, Initial Cook, Receiving, & Reheating)
-
Document Handwashing/Glove Use
-
Document Sanitizer Concentrations and Usage
-
Document Thermometer Calibration
-
Paid Sick Leave
-
Private/Corporate Food Safety Inspections
-
Thin Probe Available
-
Written Employee Illness Policy
|
Mar 28, 2008
|
50 |
-
Cold Hold at 41 Degrees or Less
-
Cooling Methods
-
Food Thermometer
-
Hands Washed as Needed
-
Manual
-
Soap and Drying Devices
|
Apr 17, 2008
|
85 |
-
All Staff Receive Formal Food Safety Training
-
Certified Food Safety Manager
-
Conduct Daily Food Safety Inspections
-
Contracts for Preventative Maintenance (Full for All 3, Half for 1 or 2, No for None)
-
Do You Have a Dial Thermometer
-
Do You Have a Thermocouple or Digital Thermometer
-
Document Food Temperatures Frequently (Cooling, Initial Cook, Receiving, & Reheating)
-
Document Handwashing/Glove Use
-
Document Sanitizer Concentrations and Usage
-
Document Thermometer Calibration
-
Manual
-
No Bare Hand Contact
-
Paid Sick Leave
-
Private/Corporate Food Safety Inspections
-
Thin Probe Available
-
Wholesome, Free of Spoilage
-
Written Employee Illness Policy
|
Oct 8, 2009
|
37 |
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