DEJA VU CAFE BAR - 2022-03-16 | EOHU

Facility Information

Result	Compliant	Corrected During Inspection
Operators of a food premise shall ensure that food handlers in the food premise practice good personal hygiene Operator/employee must not use tobacco while working with food
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 Potentially hazardous food must not reach an internal temperature above 4°C (40°F) or below 60°C (140°F) for more than two hours
Thermometers used to verify food preparation and storage temperatures Provide refrigeration units with accurate indicating thermometers that may be easily read
Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary condition Ensure all surfaces are clean and maintained in good repair
Mechanical ventilation operable where required Ventilation system requires thorough cleaning