ST MATTHEW'S PRESBYTERIAN CHURCH - 2024-09-20 | 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	Corrected During Inspection
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 Observed
Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature and a sanitizing rinse Provide sanitizing rinse at a temperature not lower than 82°C (180°F) for minimum 10 seconds	Corrected During Inspection