Date: January, 03 2020
Occupancy:
Score : 85
Points Deducted | Food Safety Requirements | Corrective Action | Corrected during Inspection |
---|---|---|---|
3 | 1. Proper cooling time and temperature | Chicken cooling down at room temperature. Ranging between 87-112 degrees. | No |
3 | 2. Proper Cold Holding temperature (41 F/ 45 F) | Maintain boxes of chicken refrigerated until ready to prepare. | No |
3 | 9. Food Separated & protected, prevented during food preparation, storage, display, and tasting | Do not store fried cicken in cardboard boxes. | No |
3 | 14. Hands cleaned and properly washed/ Gloves used properly | Employees must wash hands after wiping them on their apron. | No |
1 | 35. Personal Cleanliness/eating, drinking or tobacco use | Employees must wear effective hair and beard restraints. | No |
1 | 36. Wiping Cloths; properly used and stored | Store wiping towels in proper place in a sanitizing solution or in the dirty towel container. | No |
1 | 39. Utensils, equipment, & linens; properly used, stored, dried, & handled/ In use utensils; properly used | Use scoops with handles to dispense sauces. | No |
Date | Score |
---|---|
March 07, 2024 | 86 |
February 20, 2024 | 76 |
November 10, 2023 | 75 |
August 28, 2023 | 83 |
June 13, 2023 | 84 |
February 22, 2023 | 89 |
October 13, 2022 | 88 |
March 08, 2022 | 77 |
August 16, 2021 | 84 |
April 27, 2021 | 88 |
August 22, 2019 | 99 |
December 04, 2017 | 98 |
August 07, 2017 | 94 |
April 19, 2017 | 97 |
December 05, 2016 | 97 |
August 05, 2016 | 93 |
January 07, 2016 | 84 |
June 16, 2015 | 95 |
August 15, 2014 | 100 |
August 13, 2014 | 65 |
January 08, 2014 | 85 |
February 20, 2013 | 92 |
July 31, 2012 | 88 |
February 28, 2012 | 77 |
April 09, 2009 | 75 |
January 14, 2009 | 79 |
November 11, 2008 | 82 |
May 20, 2008 | 85 |
October 31, 2007 | 81 |
May 29, 2007 | 70 |
June 13, 2006 | 100 |
January 26, 2006 | 75 |