RESTO CHEZ JO - 2023-10-21 | EOHU

Facility Information

Result	Compliant	Corrected During Inspection
Food contact surfaces washed/rinsed/sanitized after each use NULL	No	Yes
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
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	No	Yes
Handwashing stations are provided, adequately supplied and used only for the handwashing of employees 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 Ensure hand wash basin is only used for handwashing	No	Yes
Food protected from potential contamination and adulteration Protect all food from contamination and adulteration Do not store food directly on the floor	No	Yes
Proper use and storage of clean utensils (including single service utensils) Store utensils in manner preventing contamination	No	Yes