The Stella Hotel

Proper Cold Holding temperature (41F/45F) (-3pts); Time as a Public Health Control; procedures & records (-3pts); Food Handler; no unauthorized persons/personnel (-2pts); Adequate handwashing facilities; Accessible and properly supplied (-2pts); No Evidence of Insect contamination, rodent/other animals (-1pts); Other Violations (-1pts)

Thermometers provided, accurate, and calibrated (-2pts); No Evidence of Insect contamination, rodent/other animals (-1pts); Non-Food Contact surfaces clean (-1pts)

Food Handler; no unauthorized persons/personnel (-2pts); Proper Date Marking and disposition (-2pts); Adequate handwashing facilities; Accessible and properly supplied (-2pts); Personal Cleanliness; no eating, drinking or tobacco use (-1pts); Wiping Cloths; properly used and stored (-1pts); Physical facilities installed, maintained, and clean (-1pts); Other Violations (-1pts)

Utensils, equipment, & linens; properly used, stored, dried, & handled - 1; Food and ice obtained from approved source; Food in good condition, safe - 3; No Evidence of Insect contamination, rodent/other animals - 1

Wiping Cloths; properly used and stored - 1; No Evidence of Insect contamination, rodent/other animals - 1; Environmental contamination - 1; Person in charge present, demonstration of knowledge, and perform duties - 2; Proper Cold Holding temperature(41°F/ 45°F) - 3; Personal Cleanliness/eating, drinking or tobacco use - 1 Page 4; Thermometers provided, accurate, and calibrated; Chemical/ Thermal strips - 2; Utensils, equipment, & linens; properly used, stored, dried, & handled - 1

Proper Cold Holding temperature(41°F/ 45°F) - 3; No Evidence of Insect contamination, rodent/other animals - 1; Personal Cleanliness/eating, drinking or tobacco use - 1; Utensils, equipment, & linens; properly used, stored, dried, & handled - 1

Utensils, equipment, & linens; properly used, stored, dried, & handled - 1; Environmental contamination - 1; Proper Date Marking and disposition - 2

Personal Cleanliness/eating, drinking or tobacco use - 1; Utensils, equipment, & linens; properly used, stored, dried, & handled - 1; Time as a Public Health Control; procedures & records - 3; Environmental contamination - 1; No Evidence of Insect contamination, rodent/other animals - 1; Proper Cold Holding temperature(41°F/ 45°F) - 3; Food contact surfaces and Returnables ; Cleaned and Sanitized - 3

Food Handler/ no unauthorized persons/ personnel; Thermometers provided, accurate, and calibrated; Chemical/ Thermal strips; Utensils, equipment, & linens; properly used, stored, dried, & handled; Original container labeling (Bulk Food); Time as a Public Health Control; procedures & records

Adequate handwashing facilities: Accessible and properly supplied, used - 2; Original container labeling (Bulk Food) - 1; Utensils, equipment, & linens; properly used, stored, dried, & handled - 1

Personal Cleanliness/eating, drinking or tobacco use - 1