LE VIEUX CHATEAU - 2024-05-21 | 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 be clean and practice good personal hygiene	No	Yes
Operator of a food premise shall ensure that food handler in the food premise wash their hands and not contaminate the food Food handlers must wash hands as often as necessary to prevent contamination of food or food areas	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	Yes
Thermometers used to verify food preparation and storage temperatures Provide refrigeration units with accurate indicating thermometers that may be easily read	No	Yes
Handwashing stations are provided, adequately supplied and used only for the handwashing of employees Provide paper towels in a dispenser at hand washing station in food preparation area Ensure hand wash basin is only used for handwashing	No	Yes
Food protected from potential contamination and adulteration Cover all food in storage Store raw foods separate and below cooked/ready-to-eat foods	No	Yes