RESTAURANT CAROLE - 2022-11-14 | EOHU

Facility Information

Result	Compliant	Corrected During Inspection
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 wash hands as often as necessary to prevent contamination of food or food areas
The floor or floor coverings, the walls and ceiling are maintained in a sanitary condition and good repair Cleaning required around, under and behind kitchen equipment, counters, and baseboards
Thermometers used to verify food preparation and storage temperatures Provide refrigeration units with accurate indicating thermometers that may be easily read
Handwashing stations are provided, adequately supplied and used only for the handwashing of employees Provide soap in a dispenser at hand washing station in the food preparation area
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