LA MAISON TAVERN - 2024-12-10 | EOHU

Facility Information

Result	Compliant	Corrected During Inspection
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
Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature and a sanitizing rinse Provide sanitizing rinse using a clean Iodine solution of not less than 25 parts per million Provide a test kit to determine the concentration of the sanitizing agent	No	No
Thermometers used to verify food preparation and storage temperatures Provide refrigeration units with accurate indicating thermometers that may be easily read Provide probe thermometer to measure internal temperature of potentially hazardous foods Provide hot-holding units with accurate indicating thermometers that may be easily read	No	No
Food processed in a safe manner Ensure food is heated to original cooking temperature for 15 seconds Cook food mixtures containing poultry, egg, meat, fish, or another hazardous food at 74°C (165°F) for 15 seconds	No	No