Pre-cleaning equipment and utensils and loading soiled items into warewashing machines Observation: Warewashing not conducted using the wash-rinse-sanitize procedure.
Effectively washing equipment and utensils Observation: Warewashing not conducted using the wash-rinse-sanitize procedure.
Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness Observation: Sanitizer not being used in the facility for warewashing.
Sanitization of food contact surfaces - before use and after cleaning Observation: Equipment and utensils need to be properly sanitized before start of day and after use.
07/29/2015
Regular
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Mechanical warewashing equipment, hot water sanitizing temperatures
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