SAINT FINNAN CATHOLIC SCHOOL - 2024-11-26 | EOHU

Facility Information

Result	Compliance
Food contact surfaces washed/rinsed/sanitized after each use Ensure appropriate concentration of sanitizing agent is used to sanitize food contact surfaces	Not Observed
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	Not Observed
Manual dishwashing: Wash, rinse, sanitize technique Provide a test kit to determine the concentration of the sanitizing agent Sanitize utensils in a clean chlorine solution of not less than 100 parts per million not lower than 24°C (76°F) for at least 45 seconds	Not Observed