General information
Comments
OBSERVED THE FOLLOWING:

* OBSERVED GOOD FOOD AND UNIT TEMPERATURES.
* OPERATOR HAD A CHEF'S THERMOMETER.
* STAFF HAD CLEAN APRONS AND HAD HAIR RESTRAINED PROPERLY.
* OBSERVED EMPLOYEES PROPERLY WASHING HANDS DURING EVALUATION.
* HAND-SINK FULLY STOCKED WITH SOAP/PAPER TOWELS, HOT AND COLD RUNNING WATER.
* MECHANICAL DISH-MACHINE WAS SANITIZING @ 50 TO 100 ppm CHLORINE IN THE FINAL RINSE.
* DISCUSSED NEW REGULATIONS AND EMPLOYEE HEALTH POLICY WITH OPERATOR.