Crisp Salad Company

Year by year

Inspections

1. Jun 22, 2018 Routine Score 87
   • Not serious Priority Foundation (2 points)

     Handwashing lavatory - accessible

     Hand sink not accessible blocked by broom and dust pan

   • Not serious Core (1 points)

     Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

     Sanitation buckets must be off floor

   • Not serious Core (1 points)

     Lockers to be used to store personal items

     personal items (phone) on prep table

   • Serious Priority (3 points)

     Toxic items labeling-non original container

     Must label all spray bottles with the chemicals common name

   • Not serious Core (1 points)

     Controlling pests. Eliminating harborage conditions

     lots of fruit flies

   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     Temperatures not maintained at 41 degrees F or below.

   • Not serious Priority Foundation (2 points)

     RFSM - Not On Site

     ***NO RFSM ON SITE***

2. Nov 8, 2017 Routine Score 90
   • Serious Priority (3 points)

     Q.A. PPM - follow manufacturer's direction

     400 ppm

   • Not serious Priority Foundation (2 points)

     Date marking > 24 hrs,on site,temp 41F

   • Not serious Priority Foundation (2 points)

     Handwashing lavatory - used for other purpose

     Spray bottles stored in sink.

   • Not serious Core (1 points)

     Cloths in-use for wiping between uses stored

   • Not serious Priority Foundation (2 points)

     RFSM - Not On Site

3. May 30, 2017 Routine Score 88
   • Not serious Priority Foundation (2 points)

     RFSM - Not On Site

     none on site citation issued

   • Not serious Priority Foundation (2 points)

     Date marking > 24 hrs,on site,temp 41F

     date mark all food in wic properly

   • Serious Priority (3 points)

     Toxic items labeling-non original container

     label

   • Not serious Priority Foundation (2 points)

     Cooling method, criteria - rapid cooling equipment

   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     cooked chicken 53 F boiled eggs49 F chicken WIC 46 F bleu cheese WIC 45 F citation at next

4. Nov 10, 2016 Routine Score 86
   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     cilantro lime dressing 50.1 F- find a better way to keep cold shrimp 56 F too high above fill line boiled eggs 51 F cubed steak 44 F WIC

   • Not serious Priority Foundation (2 points)

     RFSM - Not On Site

   • Not serious Priority Foundation (2 points)

     Cooling method, criteria - using ice bath

     need to cool meets before placing in cold hold

   • Not serious Core (1 points)

     Food storage containers, identified with common name of food.

     label dry foods

   • Serious Priority (3 points)

     When to wash hands before donning new gloves

   • Not serious Priority Foundation (2 points)

     Date marking > 24 hrs,on site,temp 41F

     in WIC

   • Not serious Core (1 points)

     Food protected from cross contamination by storing the food in packages, covered containers, or

     cover when not in use