BOUSTAN - 2024-07-19 | EOHU

Facility Information

Result	Compliant	Corrected During Inspection
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
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
Thermometers used to verify food preparation and storage temperatures Provide probe thermometer to measure internal temperature of potentially hazardous foods	No	No
Mechanical ventilation operable where required Ventilation system requires thorough cleaning	No	No
Frequency of garbage and liquid wastes removal adequate to maintain the premises in a sanitary condition Collect and remove garbage as necessary to maintain sanitary conditions	No	Yes