10: No hand washing signs Corrective Actions: Hand sinks need proper hand washing signage
22: Cold holding units not connected yet. Corrective Actions: All cold holding units need to maintain temperatures at or below 41*F.
Additional Comments
1) All Cold holding units and equipment must be operating during pre opening. 2) Mechanical Dishwasher needs to have chemicals set up. Provide chlorine test strips for dishwasher. 3) Provide signage at 3-compartment sink(wash, rinse, sanitize). 4) Provide hand wash signs at all hand washing sinks. 5) Hood system needs inspection from local Fire Marshall. 6) Certificate of Occupancy required from local building official prior to issuing food establishment permit. 7)Provide covered trash receptacle in women's restroom. 8) Refer to plan review letter dated3/9/2022 for additional requirements needed to issue food establishment permit.( attached in email to Stephanie Gallant).
Food Temperatures
Description
Temperature
State of Food
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
No records found
Equipment Temperatures
Description
Temperature
No records found
Observations
Demonstration of Knowledge
NO
1 Person in charge present, demonstrates knowledge, and performs duties.
Compliant
Observations
NO
2 Certified Food Protection Manager
Compliant
Observations
Employee Health
NO
3 Management awareness, policy present.
Compliant
Observations
NO
5 Procedures for responding to vomiting and diarrheal events
Compliant
Observations
Good Hygenic Practices
NO
6 Proper eating, tasting, drinking, or tobacco use.
Compliant
Observations
NO
7 No discharge from eyes, nose, and mouth.
Compliant
Observations
Preventing Contamination by Hands
NO
8 Hands clean & properly washed.
Compliant
Observations
NO
9 No bare hand contact with RTE foods or approved alternate method properly followed.
