STEPHANIE'S RESTAURANT - 2022-07-12 | EOHU

Facility Information

Result	Compliance
Operator of a food premise shall ensure that food handler in the food premise wash their hands and not contaminate the food Food handlers must wash hands as often as necessary to prevent contamination of food or food areas	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
Constant supply of potable hot and cold running water under pressure Provide hot and cold running water under pressure 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 Ensure equipment/utensil(s)/multi-service articles must be free from cracks, crevices and open seams Provide multi-service food containers that are constructed of food grade materials	Not In Compliance
Food protected from potential contamination and adulteration Cover all food in storage Protect all food from contamination and adulteration	Not In Compliance
Proper use and storage of clean utensils (including single service utensils) Store utensils in manner preventing contamination	Not In Compliance
Mechanical ventilation operable where required Ventilation system requires thorough cleaning	Not In Compliance