equipment food contact surfaces and utensils clean to sight and touch. Outside and inside equipment surfaces are soiled.
Heating, ventilating, and air conditioning systems design, installation, and cleaning Dust accumulation on the air vents.
Physical facilities maintained clean: Cleaning frequency, restrictions, and methods General cleanliness of the facility (ceiling fixtures/cords, warewashing area, soda dispensing area)
Duties of PIC Overnight cleaning responsibilities are not being followed through.
Food storage - preventing contamination from the premises Washed tomatoes to be sliced were in the warewashing sink next to soiled utensils. Tomatoes were moved to a prep table to prevent contamination.
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