LE PAVILLON - 2022-03-11 | EOHU

Facility Information

Result	Compliant	Corrected During Inspection
General housekeeping is satisfactory Ensure every room in the premise is kept in a sanitary condition to prevent contamination of food
Thermometers used to verify food preparation and storage temperatures Provide probe thermometer to measure internal temperature of potentially hazardous foods
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
Food contact surfaces properly designed, constructed, installed and maintained Ensure equipment/utensil(s)/multi-service articles are readily cleanable and in good repair
Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary condition Ensure all surfaces are clean and maintained in good repair