MOBIL #328735 - 2025-11-20 | EOHU

Facility Information

Result	Compliant	Corrected During Inspection
Every operator of a food service premise ensures that there is at least one food handler or supervisor on the premise who has completed food handler training during every hour in which the premise is operating Ensure there is at least one certified food handler on site during every hour in which the premise is operating	No	No
General housekeeping is satisfactory Ensure every room in the premise is kept in a sanitary condition to prevent contamination of food	No	No
Food is held at 4°C (40°F) or less or 60°C (140°F) or higher Provide hot-holding unit that is sufficiently size to maintain hazardous food at 60°C (140°F) or higher	No	Yes
Thermometers used to verify food preparation and storage temperatures Provide hot-holding units with accurate indicating thermometers that may be easily read	No	No