DARTMOUTH ONE STOP health score and inspection history

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.//Clean fan covers in WI cooler to remove dust accumulation.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.//Clean floor underneath cooking equipment to remove soil build-up.

420-3-22.02(2)(a), 2-101.11(A), 2-102.11(B) An employee or PIC with certification from an accredited food protection manager certification program or verification of attendance of an accredited program within the past 12 months shall be on the premises during all hours of operation (Priority Category 3 and 4). 2-501.11 Provide clean-up procedures for employees to follow when responding to vomiting or diarrheal events in a food establishment.

(A)(2) Maintain TCS food at 41 F or below.//Ensure shredded cheese (5 bags and 1 container) with internal temperature of (43 F-56 F) are held at 41 F or below, located in the RI cooler.// Ensure raw shell eggs (9) with internal temperatures of (55 F) are held at 45 F or below, located in the RI cooler.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. //Remove condensate ice build-up around the door seal to WI freezer.

Clean equipment, food contact surfaces, and utensils to sight and touch. (choppers, slicers, mixers, utensils in storage)//Ensure the upper interior, ice guard, and sides of the ice machine are cleaned to remove heavy soil build-up.