- Handwashing (as required, when required, proper glove use, no bare hand contact of ready to eat foods). Foodhandler health restrictions as required.
- Facility maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
- Kitchenware & FCS of equip. properly washed, rinsed, san. & air dried. San solution as required.
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05/11/15 | Routine Inspection | A |
- Food wholesome
- Hot and cold holding equipment present
- Sanitizer kits available. Equip. & ware washing therm. as required. Wiping cloths and linen use.
- Facility maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
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03/28/14 | Routine Inspection | A |
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