JIMMY'S - 2023-07-05 | EOHU

Facility Information

Result	Compliant	Corrected During Inspection
Sanitary maintenance of and provision of required supplies in staff/public washroom facilities Clean and sanitize washroom(s) at least once per day or as often as necessary	No	Yes
The floor or floor coverings, the walls and ceiling are maintained in a sanitary condition and good repair Ensure floors or floor coverings are kept clean and in good repair Ensure walls, ceilings and passageway are tight, smooth and non-absorbent	No	No
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 Provide a test kit to determine the concentration of the sanitizing agent	No	Yes
Thermometers used to verify food preparation and storage temperatures Provide refrigeration units with accurate indicating thermometers that may be easily read	No	No
Handwashing stations are provided, adequately supplied and used only for the handwashing of employees Ensure hand wash basin is only used for handwashing	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 Store raw foods separate and below cooked/ready-to-eat foods	No	Yes