THAI KHMER CUISINE - 2024-08-13 | EOHU

Facility Information

Result	Compliant	Corrected During Inspection
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	No	Yes
Food contact surfaces properly designed, constructed, installed and maintained Maintain cutting boards, blocks, tables in a clean and sanitary manner Ensure equipment/utensil(s)/multi-service articles must be free from cracks, crevices and open seams	No	No
Food protected from potential contamination and adulteration Store foods in containers that can be readily cleaned and sanitized Store food in corrosion resistant containers Protect all food from contamination and adulteration Cover all food in storage Store raw foods separate and below cooked/ready-to-eat foods	No	Yes
Food processed in a safe manner Process food in a manner that makes food safe to eat	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