THE ATLANTIC - 2025-07-28 | EOHU

Facility Information

Result	Compliant	Corrected During Inspection
Food contact surfaces washed/rinsed/sanitized after each use Ensure appropriate concentration of sanitizing agent is used to sanitize food contact surfaces	No	Yes
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 Ensure walls, ceilings and passageway are tight, smooth and non-absorbent	No	No
General housekeeping is satisfactory Ensure every room in the premise is kept in a sanitary condition to prevent contamination of food	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 food temperature of 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	No	Yes
Food contact surfaces properly designed, constructed, installed and maintained Maintain cutting boards, blocks, tables in a clean and sanitary manner	No	No
Exclusion of live animals on the premise, subject to exemptions Ensure food premise is kept free from live birds/animals	No	No