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Date: 2018-11-19
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Type: Inspection |
Violations:
0 critical,
0 noncritical
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Comments: Reviewed and discussed menu . Provided pamphlet on cooling and reheating, reviewded and discussed. Provided pamphlet on handwashing and glove use, reviewed and discussed. Discussed sick food worker practice. Discussed thermometer calibration, Provided self inspection checklist. Ice machine routinely sanitized. All cold holding below 45 f,walk in 34 f No hot holding at time of inspection, closed. Monthly pest control in place. Discussed maintance during off season.
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Date: 2018-09-12
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Type: Inspection |
Violations:
0 critical,
0 noncritical
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Comments: Provided and reviewed Active Management Control worksheet. All cold holding below 45 f, walk in 31f.bain maries 37 f, reach in 31 f bar 35 f.Reviewed and discussed proper handwashing and glove use, Reviewed and discussed proper cooling and r observed proper glove use at time of inspection, Hair restraints in use. Gloves, probe , sanitizer available.. Left self inspection checklist.Discussed sick food worker practice.Observed proper defrosting. Pamphlets provided on previous field visit.Discussed odor near grease teap, no leaks.
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Date: 2017-10-26
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Type: Inspection |
Violations:
0 critical,
0 noncritical
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Comments: gloves, sanitizer, probe thermometer onsite. soap & paper towels onsite. hand wash sinks operational. coolers @ 45f or below. reheat - 165f or above. cooling - shallow containers depth 4 inches or less, ice bath, ice wands, cut roasts into 6 pound pieces or less. left gloves & hand washing pamphlet. left cooling & reheating chart. left choking poster. potato, mac salads ect... - use prechilled ingredients. cook poultry - 165f or above. pork - 150f or above. hot holding - 140f or above. sanitizing containers @ 100 ppm.
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Date: 2017-10-13
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Type: Inspection |
Violations:
0 critical,
0 noncritical
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Comments: left 3 bay sink pamphlet. left cooling & reheating chart. left choking poster. left self inspection checklist. left gloves & hand washing pamphlet. gloves onsite. no styro. 3 bay sink @ wash, rinse, sanitize. sanitizer onsite. reach in cooler @ 39f. hand wash sinks okay. soap & paper towels onsite. probe thermometer onsite - calibrate in ice water @ 32f. walk in cooler @ 36f. stove - observed proper reheat - baked beans to 176f. bain marie @ 36f. foods dated & labeled properly.
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Date: 2016-11-28
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Type: Inspection |
Violations:
0 critical,
0 noncritical
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Date: 2016-11-04
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Type: Inspection |
Violations:
0 critical,
0 noncritical
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Comments: Walk in Cooler @ 37f, Hand Wash Sink Okay - Soap & Paper Towels onsite, Sanitizer onsite, Gloves, Probe Thermometer onsite,
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Date: 2015-10-28
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Type: Inspection |
Violations:
0 critical,
1 noncritical
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Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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Date: 2015-09-01
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Type: Inspection |
Violations:
0 critical,
1 noncritical
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Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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