STEPHANIE'S RESTAURANT - 2024-11-12 | EOHU

Facility Information

Result	Compliance
Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature and a sanitizing rinse Provide a test kit to determine the concentration of the sanitizing agent Provide sanitizing rinse using a clean chlorine solution of not less than 100 parts per million	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 Provide paper towels in a dispenser at hand washing station in food preparation area	Not In Compliance
Food contact surfaces properly designed, constructed, installed and maintained Ensure equipment/utensil(s)/multi-service articles are readily cleanable and in good repair	Not In Compliance
Food protected from potential contamination and adulteration Cover all food in storage	Not In Compliance