| Walk-in cooler @39° Reach-in cooler @ 36° Other refrigerated coolers < 41° |
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| 1) Hot food held at135° or greater, cold food held at 41° or below. |
| 2) Observed no cross contamination of raw animal food with ready-to-eat food or raw ready-to-eat food. |
| 3) Sanitizer, test kit, and thermometer are available for use. |
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| Comment/ The dishwasher is not used all the time. They have a three compartment sink to wash, rinse,and sanitize the equipment |
| and utensils in the facility The dishwasher does have a sanitizing agent at this time to effectively clean and sanitize |
| dishware and equipment. Sanitizer concentration checked at 50 - 100 ppm (Good) |
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| Restrooms are clean and well supplied. |
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| Other than listed below violation, this facility is being properly maintained. |
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| VIOLATIONS 1) There are several cutting boards in the kitchen that are unclean to sight and touch. Scrub clean and sanitize |
| these cutting boards on a regular basis to protect from bacterial growth and contamination |
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| 3717-1-04.5 Equipment, utensils, and linens: cleaning of equipment and utensils. |
| (A)Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils. |
| (1) Equipment food-contact surfaces and utensils shall be clean to sight and touch. |
| (2) The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits |
| and other soil accumulations. |
| (3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, |
| and other debris. |
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