MISS HAWKESBURY - 2023-03-01 | EOHU

Facility Information

Result	Compliant	Corrected During Inspection
Food contact surfaces washed/rinsed/sanitized after each use Wash, rinse, sanitize equipment/utensils after each use or as often as necessary	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
Handwashing stations are provided, adequately supplied and used only for the handwashing of employees Ensure hand wash basin is only used for handwashing Provide paper towels in a dispenser at hand washing station in food preparation area	No	Yes
Food protected from potential contamination and adulteration Store raw foods separate and below cooked/ready-to-eat foods Protect all food from contamination and adulteration Cover all food in storage	No	Yes
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	Yes