III - P / Preventing Contamination by Hand
Hand washing facilities are adequate, conveniently located and accessible for employees.
OBSERVED THE HANDWASHING SINK IS IN A CONVENIENT LOCATION FOR BOTH THE COOKS AND SERVERS. THE HANDWASHING SINK WAS ALSO SUPPLIED WITH HAND SOAP, PAPER TOWELS, AND HOT WATER. HANDWASHING IS ESSENTIAL TO DECREASING THE SPREAD OF FOODBORNE ILLNESS AND MAINTAINING GOOD HYGIENE.
VI - P / Time/Temperature Controlled Safety Food
Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below.
OBSERVED FOODS IN THE WALK IN COOLER WERE 41 DEGREES F AND BELOW. OBSERVED FOODS BEING SERVED OR HOT HELD WERE 135 DEGREES F OR ABOVE. IT IS IMPORTANT THAT FOODS ARE KEPT OUT OF THE TEMPERATURE DANGER ZONE WHICH OCCURS ABOVE 41 DEGREES F AND BELOW 135 DEGREES F.
X-P / Chemical
Toxic materials are properly identified and stored.
OBSERVED ALL CHEMICALS/SANITIZERS WERE KEPT IN DESIGNATED AREAS. NO CHEMICALS/SANITIZERS SHOULD BE KEPT OVER FOOD, DISHWARE, OR UTENSILS.