RAMIGAB RESTO-BAR - 2025-07-15 | EOHU

Facility Information

Result	Compliant	Corrected During Inspection
Operators of a food premise shall ensure that food handlers in the food premise practice good personal hygiene Operator/employee must take reasonable precautions to ensure food is not contaminated by hair	No	No
Food contact surfaces washed/rinsed/sanitized after each use Ensure appropriate concentration of sanitizing agent is used to sanitize food contact surfaces Provide a test kit to determine the concentration of the sanitizing agent	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 temperature of 4°C (40°F) or less 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	No	No
Constant supply of potable hot and cold running water under pressure Provide hot and cold running water under pressure in food preparation area	No	No
Proper use and storage of clean utensils (including single service utensils) Store utensils in manner preventing contamination	No	No
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