L'ESCALE RESTAURANT - 2022-03-23 | EOHU

Facility Information

Result	Compliant	Corrected During Inspection
Food contact surfaces washed/rinsed/sanitized after each use Wash, rinse, sanitize equipment/utensils after each use or as often as necessary
Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature and a sanitizing rinse Provide accurate indicating thermometer for wash cycle Provide clean wash water maintaining a temperature between 60°C (140°F) to 71°C (160°F)
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
Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary condition Ensure all surfaces are clean and maintained in good repair