OLYMPIA BOWL - 2022-08-29 | EOHU

Facility Information

Result	Compliant	Corrected During Inspection
General housekeeping is satisfactory Ensure every room in the premise is kept in a sanitary condition to prevent contamination of food Remove all materials and equipment not associated with the daily operation of food premise
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
Handwashing stations are provided, adequately supplied and used only for the handwashing of employees Ensure hand wash basin is only used for handwashing Provide paper towels in a dispenser at hand washing station in food preparation area Provide soap in a dispenser at hand washing station in the food preparation area
Food contact surfaces properly designed, constructed, installed and maintained Maintain cutting boards, blocks, tables in a clean and sanitary manner
Proper use and storage of clean utensils (including single service utensils) Store utensils in manner preventing contamination
Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary condition Ensure all surfaces are clean and maintained in good repair