September 17, 2024 — Passed
5 red flags recorded · 50 minutes on site.
- Properly wash, rinse and sanitize all food contact surfaces. Make a 100 ppm bleach sanitizing solution or a 200 ppm quaternary ammonia solution for the third compartment.
- Immediately provide hot running potable water of at least 120°F or greater for the entire food preparation facility.
- Designate and ensure a person in charge to be present at facility at all hours of the operation. Exclude persons unnecessary to the food facility from the food preparation, food storage, or warewashing areas.
- 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.
- Discard all contaminated/adulterated food immediately if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health.