Storage and maintenance of wet and dry wiping cloths Observation: Dirty water with cloths and sanitizer. Corrected on site.
Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation: Coffee spills on counter doors under prep area. Corrected on site.
04/03/2014
Routine
Mechanical warewashing equipment, hot water sanitizing temperatures
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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