October 15, 2025 — Passed
5 red flags recorded · 60 minutes on site.
- Elevate all food at least 6 inches off of the floor to prevent contamination. Properly label bulk ingredient/food containers with common name.
- Maintain onsite an accurate, easily readable metal probe thermometer suitable for measuring temperature of food shall be available. A display thermometer +/- 2F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines.
- Provide an approved warewashing facility. Obtain chlorine test strips to monitor chlorine sanitizer solutions and mechanical dishwasher. Obtain quaternary ammonia test strips to monitor quaternary ammonia sanitizer solutions.
- Properly wash hands with hand soap and warm water for a minimum of 10 seconds at the hand washing station when beginning work; before handling food/equipment/utensils; as often as necessary during food preparation to remove soil and contamination; switching from working with raw to ready-to-eat foods; after touching body parts; after using toilet room; contamination of hands occurs. Food employees shall minimize contact with exposed, ready-to-eat food with their bare hands and shall use suitable utensils, gloves, or dispensing equipment.
- Provide soap and single-use towels in dispensers, or a drying device at each handwash sink at all times. Maintain all handwash sinks unobstructed and accessible at all times.