MELTWICH FOOD CO - 2025-01-24 | 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	Corrected During Inspection
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
Food is held at 4°C (40°F) or less or 60°C (140°F) or higher Thaw all hazardous foods maintaining a 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 Ensure hand wash basin is only used for handwashing	Not In Compliance