Fort Smithville Inspection Results

Inspection Results - Posted for one year

June 21, 2017
Routine Inspection

Not in Compliance
Garbage is removed regularly
The frequency of garbage removal from the food premise is adequate to maintain the premises in a sanitary condition.
Not in Compliance
Food preparation surfaces are properly constructed
All surfaces including cutting boards that are used to prepare food must be made of a readily cleanable and non-absorbent material.
Not in Compliance
Manual dishwashing is done properly
Wash, rinse, sanitize technique. Dishes and utensils must be washed in a 2 or 3 compartment sink. Dishes must be washed, rinsed and sanitized.
Actions Taken By Inspector
Consultation / Technical Assistance
Instructions are given to the owner/operator to assist them with taking the proper actions to meet regulations.
Actions Taken By Inspector
Food Safety Training
Instructions are given to the owner/operator to assist them with taking the proper actions to meet regulations.

Dec. 5, 2016
Routine Inspection

Not in Compliance
Manual dishwashing is done properly
Wash, rinse, sanitize technique. Dishes and utensils must be washed in a 2 or 3 compartment sink. Dishes must be washed, rinsed and sanitized.
Not in Compliance
Sanitizer test kit available on-site
Sanitizer test strips are required for each chemical sanitizer used at the food premise.
Actions Taken By Inspector
Consultation / Technical Assistance
Instructions are given to the owner/operator to assist them with taking the proper actions to meet regulations.

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