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03/11/2025: Routine Inspection
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| Violations: | Major - 0 |
| | Minor - 1 |
|
| Inspection Memo: |
NOTES:
1.Cooling process
All potentially hazardous foods shall be rapidly cooled from 135*F to 70*F, within 2 hours, and then from 70 *F to 41*F, within 4 hours.
Food cooling shall be by one or more of the following methods:
- in shallow containers
- separating food into smaller portions
- adding ice as an ingredient
- using ice paddles
- using an ice bath
- stirring frequently
- using rapid cooling equipment
- using containers that facilitate heat transfer
2. Thawing
Food shall be thawed under refrigeration; completely submerged under potable water, cold
(70*F or less) running water for less than 2 hours and within sufficient velocity to flush loose particles; in microwave oven; during the
cooking process.
3.Temperature record:
Please keep temperature reading log/record for the following items:
- freezer
- Reach in refrigerator/Freezer
- Hot and cold holding
- Cooking temperature
- Reheating temperature
- Receiving temperature of potentially hazardous foods
4. Calibrate thermometers once every day and keep temperature log/record
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09/18/2024: Routine Inspection
|
| Violations: | Major - 0 |
| | Minor - 3 |
|
| Inspection Memo: |
Routine Inspection
- The 3 comp sink provided with hot water >120*F.
- Hand sink installed, supplied and accessible.
- Chlorine sanitizer provided.
- Cold holding <41*F; hot holding >135*F.
- Food safety manager certificate current.
Green Placard Issued.
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03/21/2024: Routine Inspection
|
| Violations: | Major - 0 |
| | Minor - 0 |
|
| Inspection Memo: |
|
10/04/2023: Routine Inspection
|
| Violations: | Major - 0 |
| | Minor - 0 |
|
| Inspection Memo: |
Routine Inspection
- The 3 comp sink provided with hot water >120*F.
- Hand sink supplied and accessible.
- Cold holding <41*F; hot holding >135*F.
- Food manager certificate current.
Green Placard Issued.
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03/27/2023: Routine Inspection
|
| Violations: | Major - 0 |
| | Minor - 3 |
|
| Inspection Memo: |
|
09/26/2022: Routine Inspection
|
| Violations: | Major - 0 |
| | Minor - 4 |
|
| Inspection Memo: |
Routine Inspection
- The 3 comp sink provided with hot water >120*F.
- Hand sink supplied and accessible.
- Bleach sanitizer provided at 100 ppm.
- Hot holding >135*F.
Green Placard Issued.
