THE ATLANTIC - 2025-12-18 | EOHU

Facility Information

Result	Compliant	Corrected During Inspection
Food contact surfaces washed/rinsed/sanitized after each use Ensure appropriate concentration of sanitizing agent is used to sanitize food contact surfaces Provide a test kit to determine the concentration of the sanitizing agent	No	Yes
The floor or floor coverings, the walls and ceiling are maintained in a sanitary condition and good repair Cleaning required around, under and behind kitchen equipment, counters, and baseboards Ensure floors or floor coverings are tight, smooth and non-absorbent Ensure walls, ceilings and passageway are tight, smooth and non-absorbent	No	No
Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature and a sanitizing rinse Provide sanitizing rinse using a clean chlorine solution of not less than 100 parts per million	No	No
Thermometers used to verify food preparation and storage temperatures Provide probe thermometer to measure internal temperature of potentially hazardous foods	No	No
Handwashing stations are provided, adequately supplied and used only for the handwashing of employees Provide paper towels in a dispenser at hand washing station in food preparation area	No	Yes
Frequency of garbage and liquid wastes removal adequate to maintain the premises in a sanitary condition Collect and remove liquid wastes as necessary to maintain sanitary conditions	No	No