Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
No violation noted during this evaluation. | Inspection Preoperation | Aug 22, 2012 | 100 |
|
Inspection 30 day | Sep 13, 2012 | 88 |
No violation noted during this evaluation. | Critical Control Point | Sep 13, 2012 | 100 |
Inspected and approved to operate as Risk Level 4 FSO.
Received check #1075 for $688.00.
Within 14 days provide ServSafe certificates at facility.
Facility needs prep sink for washing produce. Please install within 6 months.
30 Day (Standard) inspection will be conducted in 14-30 days.
PIC: Jose - signed and reviewed report
30 Day inspection for Pre-Licensing conducted on 8-22-12.
Updated green sign
Note: Per Pre-Licensing inspection, a prep sink must be installed by February. Purchase pre-washed produce until installed.
Level 1 and ServSafe certificates provided
Discussed with PIC
Provided information
I. Employee Health (+) Has Policy. Employees do not work if feeling ill or displaying symptoms of illness.
II. Personnel Cleanliness (+) Acceptable
III. Hand washing, Prevention of Contamination from Hands (-) Observed food and utensils stored in hand sinks in kitchen. To encourage frequent and proper handwashing, ensure hand sinks remain accessible. Corrected during inspection by removing items.
IV. Person in Charge/Demonstration of Knowledge (+) ServSafe certification.
V. Thawing (+) Under refrigeration or cooking process
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
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