THE ATLANTIC - 2024-04-24 | 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 using a clean chlorine solution of not less than 100 parts per million	No	Yes
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	No	No
Food protected from potential contamination and adulteration Store raw foods separate and below cooked/ready-to-eat foods	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	No
Cloths and towels Maintain cloths and towels used for cleaning, drying or polishing utensils or cleaning food contact surfaces clean and in good repair	No	Yes
Mechanical ventilation operable where required Ventilation system requires thorough cleaning	No	No