MISS HAWKESBURY - 2024-09-18 | EOHU

Facility Information

Result	Compliant	Corrected During Inspection
Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature and a sanitizing rinse Provide sanitizing rinse at a temperature not lower than 82°C (180°F) for minimum 10 seconds	No	Yes
General housekeeping is satisfactory Ensure every room in the premise is kept in a sanitary condition to prevent contamination of food Remove all materials and equipment not associated with the daily operation of food premise	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 Keep potentially hazardous foods at an internal food temperature of 60°C (140°F) or higher	No	Yes
Food contact surfaces properly designed, constructed, installed and maintained Ensure equipment/utensil(s)/multi-service articles are readily cleanable and in good repair	No	No
Food protected from potential contamination and adulteration Protect all food from contamination and adulteration Cover all food in storage	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	Yes
Adequate protection against the entry of insects, birds, rodents, and other pests Protect the food premise against the entry of pests Provide tightly sealed entrance and/ or screened entrances to prevent entry of pests	No	Yes