SUPER 8 BY WYNDHAM CORNWALL - 2025-09-17 | EOHU

Facility Information

Result	Compliant	Corrected During Inspection
Food contact surfaces washed/rinsed/sanitized after each use Approved sanitizing agent is used to sanitize food contact surfaces Ensure appropriate concentration of sanitizing agent is used to sanitize food contact surfaces Wash, rinse, sanitize equipment/utensils after each use or as often as necessary	No	Yes
Equipment for either manual or mechanical dishwashing available on site Provide a drying rack that is corrosion resistant	No	Yes
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 Potentially hazardous food must not reach an internal temperature above 4°C (40°F) or below 60°C (140°F) for more than two hours Thaw all hazardous foods maintaining a 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
Handwashing stations are provided, adequately supplied and used only for the handwashing of employees Ensure hand wash basin is only used for handwashing Provide soap in a dispenser at hand washing station in the food preparation area	No	No
Cloths and towels Cloths and towels used for cleaning, drying or polishing utensils or cleaning food contact surfaces must be used for no other purpose	No	Yes