WING HOUSE INTERNATIONAL BUFFET - 2024-05-23 | EOHU

Facility Information

Result	Compliance
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 In Compliance
Handwashing stations are provided, adequately supplied and used only for the handwashing of employees Provide soap in a dispenser at hand washing station in the food preparation area	Not In Compliance
Food contact surfaces properly designed, constructed, installed and maintained Ensure equipment/utensil(s)/multi-service articles must be free from cracks, crevices and open seams Maintain cutting boards, blocks, tables in a clean and sanitary manner	Not In Compliance
Food protected from potential contamination and adulteration Store food in corrosion resistant containers Store foods in containers that can be readily cleaned and sanitized	Not In Compliance
Proper use and storage of clean utensils (including single service utensils) Store utensils in manner preventing contamination	Not In Compliance
Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary condition Ensure all surfaces are clean and maintained in good repair Ensure all surfaces are readily cleanable and non-absorbent	Not In Compliance