Non-food contact surfaces of equipment are dirty. Exterior of cookline equipment. Nonfood-contact surfaces of equipment shall be kept clean.
Observed a build-up of dirt and debris. Floor, especially in hard to reach places (under/behind equipment, in corners, etc). The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed.
01/15/2015
Standard Inspection
Clean exterior of all cookline equipment clean and sanitize potato slicer after each use.
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