LE SWING - 2025-06-06 | EOHU

Facility Information

Result	Compliant	Corrected During Inspection
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 Food handlers must refrain from any other conduct that could result in the contamination of food or food areas	No	Yes
Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature and a sanitizing rinse Provide sanitizing rinse at a temperature not lower than 82°C (180°F) for minimum 10 seconds Provide accurate indicating thermometer for rinse cycle	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 food temperature of 60°C (140°F) or higher 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	No
Handwashing stations are provided, adequately supplied and used only for the handwashing of employees Provide an adequate number of handwashing stations conveniently accessible to food handlers in food preparation area	No	Yes
Food protected from potential contamination and adulteration Store raw foods separate and below cooked/ready-to-eat foods	No	Yes
Proper use and storage of clean utensils (including single service utensils) Store utensils in manner preventing contamination	No	Yes