LE BIG MARC - 2023-10-05 | 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
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
Adequate protection against the entry of insects, birds, rodents, and other pests Provide tightly sealed entrance and/ or screened entrances to prevent entry of pests Protect the food premise against the entry of pests	No	No
Notice of operation NULL	No	Yes