Date: January, 15 2020
Occupancy:
Score : 89
| Points Deducted | Food Safety Requirements | Corrective Action | Corrected during Inspection |
|---|---|---|---|
| 3 | 2. Proper Cold Holding temperature (41 F/ 45 F) | Chicken breasts are holding at 46 degrees inside cooler located underneath chargrille. | No |
| 3 | 10. Food contact surfaces and Returnables ; Cleaned and Sanitized at _______ ppm/temperature | Dishwasher is sanitizing at 150 degrees it should be 180 degrees. | No |
| 3 | 18. Toxic substances properly identified, stored and used | Store chemical spray bottles away from food. | No |
| 1 | 35. Personal Cleanliness/eating, drinking or tobacco use | All employees must wear effective hair 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 |
| Date | Score |
|---|---|
| October 24, 2023 | 100 |
| August 16, 2023 | 91 |
| May 09, 2023 | 92 |
| January 12, 2023 | 99 |
| April 29, 2022 | 94 |
| July 20, 2021 | 90 |
| January 17, 2019 | 98 |
| May 24, 2018 | 95 |
| November 29, 2017 | 96 |
| June 02, 2017 | 92 |