THAI KHMER CUISINE - 2026-04-29 | EOHU

Facility Information

Result	Compliant	Corrected During Inspection
Equipment for either manual or mechanical dishwashing available on site Provide a drying rack that is corrosion resistant	No	No
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	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
Manual dishwashing: Wash, rinse, sanitize technique 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	No	Yes
Food protected from potential contamination and adulteration Cover all food in storage Do not store food directly on the floor Protect all food from contamination and adulteration	No	Yes
Proper use and storage of clean utensils (including single service utensils) Store utensils in manner preventing contamination	No	Yes
Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary condition Ensure all surfaces are clean and maintained in good repair	No	No