Date: June, 18 2019
Occupancy:
Score : 86
Points Deducted | Food Safety Requirements | Corrective Action | Corrected during Inspection |
---|---|---|---|
3 | 3. Proper Hot Holding temperature (135 F) | Chicken wings and small taquitos were holding between 90-124 degrees inside warmer. | No |
3 | 10. Food contact surfaces and Returnables ; Cleaned and Sanitized at _______ ppm/temperature | Clean canopener and inside microwave located in front prep area. | No |
3 | 14. Hands cleaned and properly washed/ Gloves used properly | Employee must remove gloves when writing orders, wash hands and then use a new pair of gloves. | No |
2 | 31. Adequate handwashing facilities: Accessible and properly supplied, used | Do not use handwashing sink for anything else but handwashing (ice bagging room). Provide paper towels for handwashing sink (ice bagging room). | No |
1 | 41.Original container labeling (Bulk Food) | Label all food containers as to contents. | No |
1 | 42. Non-Food Contact surfaces clean | Remove dust from cup dispensers. | No |
1 | 46. Toilet Facilities; properly constructed, supplied, and clean | Clean urinals in men's restroom and the floor around urinals. | No |
Date | Score |
---|---|
November 09, 2023 | 95 |
July 14, 2023 | 93 |
March 29, 2023 | 95 |
August 25, 2022 | 96 |
September 17, 2021 | 100 |
September 18, 2020 | 100 |
February 14, 2020 | 100 |
November 13, 2019 | 93 |
January 21, 2019 | 90 |
July 27, 2018 | 98 |
April 26, 2018 | 95 |
October 30, 2017 | 90 |