No critical violations were documented at the time of inspection.
No violations were documented at the time of inspection.
[?] Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Foodborne
Inspection Date: 20-September-2016
| Comments |
|---|
| A salmonella case was reported to our health department. Victim ate chicken and applesauce. Conducted an inspection. Discussed the case with the manager. All raw chicken was stored at 41F or less and stored on the bottom shelf. Proper storage was observed in the reach in coolers, walk-in cooler and walk-in freezer. The manager stated that all chicken is cooked to 165F. The cooks will take the temperatures of the chicken. Separate tongs are used for raw chicken and cooked chicken. |