- Food protected from potential contamination during storage and preparation.
- Handwashing facilities adequate in number, stocked, accessible, and limited to handwashing only.
- Nonfood contact surfaces and equipment properly constructed, installed, maintained and clean.
- Kitchenware & FCS of equip. properly washed, rinsed, san. & air dried. San solution as required.
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07/14/15 | Routine Inspection | A |
- Utensils, equipment, and single serve items properly handled, stored, and dispensed.
- Kitchenware & FCS of equip. properly washed, rinsed, san. & air dried. San solution as required.
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10/01/14 | Routine Inspection | A |
- Handwashing (as required, when required, proper glove use, no bare hand contact of ready to eat foods). Foodhandler health restrictions as required.
- Kitchenware & FCS of equip. properly washed, rinsed, san. & air dried. San solution as required.
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04/10/13 | Routine Inspection | A |
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