No critical violations were documented at the time of inspection.
No violations were documented at the time of inspection.
[?] Facility Type: Commercial RFE ≥ 25000 sq. ft.
[?] Inspection Type: Foodborne
Inspection Date: 25-July-2014
| Comments |
|---|
| I met with Store Manager Mark and Meat Clerk William at the time of inspection We first checked the temperature of the seafood and seafood case. The seafood items were 34 degrees F and the case itself was 35 degrees F. We then checked the seafood storage unit. William explained proper storing procedures. Meat is only kept in the coolers for one day then it is wrapped and placed in the self service cooler. The self-service coolers were 38 degrees F. We all went over the seafood department temperature log. We checked the daily log back 2 weeks. |