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05/19/2021: Routine Inspection
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| Violations: | Major - 0 |
| | Minor - 1 |
|
Observed the following food items at 44-47F:
-Sliced tomatoes
-Diced tomatoes
-Shredded cheese.
All cold holding shall be at 41F and below.
Keep lid of top cold holding unit closed when not in use to maintain proper cold holding temperatures.
Corrected on site.
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| Inspection Memo: |
ROUTINE INSPECTION:
-Observed hot water at 3 comp sink at 130F.
-Observed hand washing facilities fully stocked and accessible.
-Observed proper sanitizer concentrations of 50-100ppm Chlorine.
-Overall, facility is clean and well organized.
INSPECTION RESULT:
-Green Placard
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11/10/2020: Routine Inspection
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| Violations: | Major - 0 |
| | Minor - 0 |
|
| Inspection Memo: |
Observed proper hot holding of 135F.
Observed proper cold holding of 41F or below.
Observed hot water at 3 comp sink at 131F.
Hand washing station fully stocked and accessible.
Facility does not offer on-site dining.
COVID19 and social distancing signs posted.
Operator observed wearing face covering.
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12/05/2019: Routine Inspection
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| Violations: | Major - 0 |
| | Minor - 0 |
|
| Inspection Memo: |
Facility is very clean and organized, food properly stored and labeled. This facility, per approval letter, is only preparing meat that is precooked and reheating it.
Hand wash sinks supplied with soap, paper towels and water temp>100*F
Three comp sink water temp>120*F
Hot holding>135*F
Cold holding<41*F
Food Safety Manager Certificate current and available
