THAI KHMER CUISINE - 2024-08-13 | EOHU

Facility Information

Result	Compliance
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	Not In Compliance
Food contact surfaces properly designed, constructed, installed and maintained Ensure equipment/utensil(s)/multi-service articles must be free from cracks, crevices and open seams Maintain cutting boards, blocks, tables in a clean and sanitary manner	Not In Compliance
Food protected from potential contamination and adulteration Cover all food in storage Protect all food from contamination and adulteration Store food in corrosion resistant containers Store foods in containers that can be readily cleaned and sanitized Store raw foods separate and below cooked/ready-to-eat foods	Not In Compliance
Food processed in a safe manner Process food in a manner that makes food safe to eat	Not In Compliance
Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary condition Ensure all surfaces are clean and maintained in good repair	Not In Compliance