HERB'S TRAVEL PLAZA - 2022-07-12 | EOHU

Facility Information

Result	Compliant	Corrected During Inspection
Food contact surfaces washed/rinsed/sanitized after each use Ensure appropriate concentration of sanitizing agent is used to sanitize food contact surfaces
Operator of a food premise shall ensure that food handler in the food premise wash their hands and not contaminate the food Food handlers must refrain from any other conduct that could result in the contamination of food or food areas
Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature and a sanitizing rinse Provide sanitizing rinse using a clean chlorine solution of not less than 100 parts per million
Food is held at 4°C (40°F) or less or 60°C (140°F) or higher Keep potentially hazardous foods at an internal temperature of 4°C (40°F) or less Potentially hazardous food must not reach an internal temperature above 4°C (40°F) or below 60°C (140°F) for more than two hours
Food protected from potential contamination and adulteration Store raw foods separate and below cooked/ready-to-eat foods
Proper use and storage of clean utensils (including single service utensils) Store utensils in manner preventing contamination
Adequate protection against the entry of insects, birds, rodents, and other pests Contact licenced pest control operator for insect/rodent/pest treatment and control Evidence of significant insect/rodent infestation