RESTO CHEZ JO - 2023-10-21 | EOHU

Facility Information

Result	Compliance
Every operator of a food service premise ensures that there is at least one food handler or supervisor on the premise who has completed food handler training during every hour in which the premise is operating Ensure there is at least one certified food handler on site during every hour in which the premise is operating	Not In Compliance
Food is held at 4°C (40°F) or less or 60°C (140°F) or higher Keep potentially hazardous foods at an internal temperature of 4°C (40°F) or less	Not In Compliance
Handwashing stations are provided, adequately supplied and used only for the handwashing of employees Ensure hand wash basin is only used for handwashing Provide paper towels in a dispenser at hand washing station in food preparation area Provide soap in a dispenser at hand washing station in the food preparation area	Not In Compliance
Food protected from potential contamination and adulteration Do not store food directly on the floor Protect all food from contamination and adulteration	Not In Compliance
Proper use and storage of clean utensils (including single service utensils) Store utensils in manner preventing contamination	Not In Compliance