Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
No violation noted during this evaluation. | Inspection Preoperation | Dec 30, 2011 | 100 |
No violation noted during this evaluation. | Inspection 30 day | Jan 30, 2012 | 100 |
No violation noted during this evaluation. | Critical Control Point | Jan 30, 2012 | 100 |
|
Standard Inspection | Aug 22, 2012 | 67 |
No violation noted during this evaluation. | Critical Control Point | Aug 22, 2012 | 100 |
No violation noted during this evaluation. | - | Aug 23, 2012 | 100 |
No violation noted during this evaluation. | - | Sep 17, 2012 | 100 |
Inspected and approved to operate as Risk Level 4.
Received check #1400 for $654.00
Within 30 days:
1) One person who has attended Level 1 training must be present at all times
2) repair lights above 3comp
3) declutter storage areas
4) clean floor around chest freezers
5) clean dish storage shelves
6) obtain Quat test strips
7) repair broken floor tiles
PIC: Hani
30 Day ( Standard) inspection
Updated green sign
All items from Pre-licensing Inspection have been corrected or complied with.
Observed no violations at time of inspection
Discussed
Provided information
I. Employee Health (+) Has Policy
II. Personnel Cleanliness (+) Acceptable
III. Hand washing, Prevention of Contamination from Hands (+) Stocked and used appropriately
IV. Person in Charge/Demonstration of Knowledge (+) Has taken Level 1 training. Demonstrated knowledge in food safety
V. Thawing (+) Under cool running water.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Temperatures were in compliance
VIII. Date Marking/Time as a Public Health Control (+) all items were properly date marked
IX. Consumer Advisory (N/A)
X. Highly Susceptible Populations (N/A)
XI. Protection from contamination (+) Acceptable, foods properly stored.
XII. Chemical (+) labeled and stored appropriately
XIV. Transporting Food off Premise (N/A)
XV. Temperature Measuring Devices (+) Present and calibrated
TALKED TO DAAQ AND MUHAMED
UPDATED GREEN FOOD SAFETY SIGN
LAMB SHANK TEMPERATURE WAS HOLDING AT 119. FACILITY WAS INSTRUCTED TO REHEAT TO 165 AND HOLD AT 135
FOODS FROM APPORVED SOURCES
MAKE SURE COMTAMINATION FROM ENVIRONMENTAL CONTACTS ARE PREVENTED SUCH AS THE WAY YOR STORE PAPER PRODUCTS, KEEPING FACILITY CLEAN OF RODENT AND THEIR DROPPINGS AND PROPERLY STORE TOXICS AWAY FROM FOODS
GENERAL CONTRACTOR WAS IN FACILITY REPAIRING PROBLEMS FOUND DAY BEFORE
Sep 17, 2012Delivered some food signs to facility
and operators had more questions
Talked to Solomon and Abdi
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Address |
Distance |
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