LE BIG MARC - 2023-10-05 | EOHU

Facility Information

Result	Compliance
Food contact surfaces washed/rinsed/sanitized after each use Ensure appropriate concentration of sanitizing agent is used to sanitize food contact surfaces	Not In 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
Adequate protection against the entry of insects, birds, rodents, and other pests Protect the food premise against the entry of pests Provide tightly sealed entrance and/ or screened entrances to prevent entry of pests	Not In Compliance