CEDAR SHADE - 2023-05-17 | EOHU

Facility Information

Result	Compliance
Food contact surfaces washed/rinsed/sanitized after each use Provide a test kit to determine the concentration of the sanitizing agent	Not Observed
Sanitary maintenance of and provision of required supplies in staff/public washroom facilities Equip facility with hot and cold running water	Not Observed
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 Observed
Thermometers used to verify food preparation and storage temperatures Provide refrigeration units with accurate indicating thermometers that may be easily read	Corrected During Inspection
Handwashing stations are provided, adequately supplied and used only for the handwashing of employees Provide hot and cold running water for hand washing in food preparation area 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 Observed