CENTRE EDUCATIF SAINTE LUCIE - 2022-02-14 | EOHU

Facility Information

Result	Compliance
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 In Compliance
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 Sanitize utensils in a clean quaternary ammonium compound solution of not less than 200 parts per million at temperature not lower than 24°C (76°F) for at least 45 seconds	Not In Compliance
Food protected from potential contamination and adulteration Protect all food from contamination and adulteration Store raw foods separate and below cooked/ready-to-eat foods	Not In Compliance