ESCA - 2023-12-27 | EOHU

Facility Information

Result	Compliance
Food contact surfaces washed/rinsed/sanitized after each use Provide a test kit to determine the concentration of the sanitizing agent Wash, rinse, sanitize equipment/utensils after each use or as often as necessary	Not In 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
Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature and a sanitizing rinse Provide accurate indicating thermometer for rinse cycle	Not In Compliance
Food is held at 4°C (40°F) or less or 60°C (140°F) or higher Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit it is able to maintain hazardous food at 4°C (40°F) or less 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	Not In Compliance
Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary condition Ensure all surfaces are clean and maintained in good repair	Not In Compliance