Avondale Inspection Results

Inspection Results - Posted for one year

July 14, 2017
Follow-up Inspection

Not in Compliance
Fridges maintained at 4 degrees C or less
All cold holding units must be able to hold hazardous foods at a temperature of 4 degrees C (40 degrees F) or less.
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.

July 13, 2017
Follow-up Inspection

Not in Compliance
Fridges maintained at 4 degrees C or less
All cold holding units must be able to hold hazardous foods at a temperature of 4 degrees C (40 degrees F) or less.
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.

April 19, 2017
Follow-up Inspection

Not in Compliance
Fridges maintained at 4 degrees C or less
All cold holding units must be able to hold hazardous foods at a temperature of 4 degrees C (40 degrees F) or less.
Actions Taken By Inspector
Product Seized & Destroyed
Instructions are given to the owner/operator to assist them with taking the proper actions to meet regulations.
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.

April 4, 2017
Follow-up Inspection

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.

March 8, 2017
Follow-up Inspection

Not in Compliance
Chemicals/pesticides stored separately from food
Chemicals and pesticides must be stored away from food products and food preparation areas.
Not in Compliance
Non-food contact surfaces are properly constructed
All surfaces in a kitchen or other preparation area must be made of a readily cleanable and non-absorbent material.
Not in Compliance
Building interior is well-maintained
Walls, floors and ceilings are to be maintained and in good repair.
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.

March 3, 2017
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
Chemicals/pesticides stored separately from food
Chemicals and pesticides must be stored away from food products and food preparation areas.
Not in Compliance
Fridges maintained at 4 degrees C or less
All cold holding units must be able to hold hazardous foods at a temperature of 4 degrees C (40 degrees F) or less.
Not in Compliance
Utensils (tongs, scoops, etc) are used by employees when possible
Proper utensils, tongs, scoops etc. are required to avoid direct hand contact with food.
Not in Compliance
Building interior is well-maintained
Walls, floors and ceilings are to be maintained and in good repair.
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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