Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Initial |
| Inspection date: | February 23, 2007 |
| Number of critical violations: | 0 |
| Number of non-critical violations: | 0 |
| Follow-up Required: | No |
Violations:
No violations were found during the inspection
Comments:
The following information had been submitted and approved:
1. Menu and Food Supplier
2. Food Safety Plan
3. Sanitation Plan
4. Foodsafe Certificates
5. Liquid handsoap and paper towel dispenser has been installed at handsink in foodservice area.
The following items still to be completed:
- Organize storage room. Provide shelving and store all food items up off floor. Keep non-food items (auto supplies, etc) stored separate from food products. Provide rack for dish-drying.
- Provide sanitizer spray bottle for wiping coutertops (1 part bleach/10 parts water). Use with clean, wiping cloths, designated for this purpose only. Clearly label spray container with contents.
- Provide signs at hotdog grill that state, "Please see clerk for hotdog service". Hotdogs should be clerk-served.
- Provide thermometer to monitor cooking temperature of hotdogs. Hotdogs must be cooked to internal temperature of 165F/74C. Hotdogs must hot-hold at 140C/60C. Monitor and record temperatures of cooked hotdogs on a daily temperature log.
- Provide dishsoap and sanitizer at 2-compartment sink in storage room. Ensure food equipment/utensils are washed, rinsed, sanitized and air-dryed.
Ensure at least one Foodafe trained employee is on-site at all times during operation. This is a condition of your Operating Permit.
Hotdog foodservice approved for operation February 23, 2007.