| No violation noted during this evaluation. | 07/23/2014 | Routine |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: CHOPPED STEAK HOT HOLDING AT 127DEG F- REHEAT TO 165 AND PLACE ON STEAM TABLE TO HOT HOLD AT NO LESS THAN 135 DEG F. -CORRECTED ON SITE
Equipment: Steam table
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: CONTAINER OF MAYO SITTING ON THE COUNTER AT 71 DEG F - DISCARDED. COS
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW MEAT STORED DIRECTLY OVER TOP OF READY TO EAT FOODS ( CHEESE AND RADISHES) ALL PRODUCT IS BAGGED AND RAW MEAT DOES NOT APPEAR TO HAVE LEAKED OVER THE BAGGED PRODUCE - CORRECTED ON SITE-
Equipment: Cooler drawers
- Hand sink soiled (corrected on site)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND SINK SOILED - COS
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected on site)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HOT WATER MUST BE RESTORED FOR BOTH THE 3 BAY AND THE HAND SINK
Equipment: 3-bay
- Plumbing system / repair (Critical) (corrected on site)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HOT WATER MUST BE RESTORED FOR BOTH THE 3 BAY AND THE HAND SINK
Equipment: Hand sink
- Hot water/capacity (corrected on site)
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: HOT WATER MUST BE RESTORED AND FUNCTIONAL AT ALL TIMES.
Equipment: Hand sink
- Hot water/capacity (corrected on site)
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: HOT WATER MUST BE RESTORED AND FUNCTIONAL AT ALL TIMES.
Equipment: 3-bay
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: CHEMICAL SANITIZER IN CHEMICAL BUCKET AT 0PPM - CONFIRMED WITH OPERATOR WHO STATED THAT HE HAD PUT CHLORINE IN THE WATER. CORRECTD ON SITE.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MESH SCREENING DIRECTLY OVER TOP OF THE FLAT GRILL IS HEAVILY SOILED AND NEEDS REPLACED.
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Equipment: 3-bay
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: OBTAIN A CHEMICAL TEST KIT FOR CHLORINE.
|
07/23/2014 | Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: CHOPPED STEAK HOT HOLDING AT 127DEG F- REHEAT TO 165 AND PLACE ON STEAM TABLE TO HOT HOLD AT NO LESS THAN 135 DEG F. -CORRECTED ON SITE
Equipment: Steam table
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: CONTAINER OF MAYO SITTING ON THE COUNTER AT 71 DEG F - DISCARDED. COS
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW MEAT STORED DIRECTLY OVER TOP OF READY TO EAT FOODS ( CHEESE AND RADISHES) ALL PRODUCT IS BAGGED AND RAW MEAT DOES NOT APPEAR TO HAVE LEAKED OVER THE BAGGED PRODUCE - CORRECTED ON SITE-
Equipment: Cooler drawers
- Hand sink soiled (corrected on site)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND SINK SOILED - COS
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected on site)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HOT WATER MUST BE RESTORED FOR BOTH THE 3 BAY AND THE HAND SINK
Equipment: 3-bay
- Plumbing system / repair (Critical) (corrected on site)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HOT WATER MUST BE RESTORED FOR BOTH THE 3 BAY AND THE HAND SINK
Equipment: Hand sink
- Hot water/capacity (corrected on site)
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: HOT WATER MUST BE RESTORED AND FUNCTIONAL AT ALL TIMES.
Equipment: Hand sink
- Hot water/capacity (corrected on site)
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: HOT WATER MUST BE RESTORED AND FUNCTIONAL AT ALL TIMES.
Equipment: 3-bay
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: CHEMICAL SANITIZER IN CHEMICAL BUCKET AT 0PPM - CONFIRMED WITH OPERATOR WHO STATED THAT HE HAD PUT CHLORINE IN THE WATER. CORRECTD ON SITE.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MESH SCREENING DIRECTLY OVER TOP OF THE FLAT GRILL IS HEAVILY SOILED AND NEEDS REPLACED.
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: OBTAIN A CHEMICAL TEST KIT FOR CHLORINE.
|
07/16/2014 | Routine |
- Smoking Paraphernalia (corrected)
Smoking paraphernalia (ashtrays etc.) observed in non-smoking facility.
Correction: Remove all smoking paraphernalia from facility.
Comments: TWO CIGARS AND LIGHTER LOCATED IN THE CABIN OF THE FOOD TRUCK, PLEASE REMOVE. SMOKING PARAPHERNALIA IS NOT ALLOWED INSIDE OF A NON SMOKING ESTABLISHMENT.(CORRECTED 12/23/2013)
- Commissary requirement (corrected)
Mobile unit does not have a commissary or does not transport to commissary daily.
Correction: Mobile units shall have an approved commissary and transport to commissary or service area once daily.
Comments: MOBILE UNITS MUST REPORT TO A COMMISSARY DURING DAYS OF OPERATION FOR RESTOCKING PURPOSES, FOOD PREPARATION, CLEANING AND STORAGE OF OVERNIGHT ITEMS. (CORRECTED 12/23/2013)
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EXTREME AMOUNTS OF ICE WHICH HAVE ACCUMULATED TOWARDS THE BACK OF THE COLD TOP. THAW AND CLEAN COLDTOP/REACH-IN COOLER COMBO. ENSURE THAT THE COLD TOP/REACH-IN COOLER IS CLEANED ROUTINELY AT LEAST ONCE A WEEK. (CORRECTED 12/23/2013)
Equipment: Cold top
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: COLD TOP/REACH-IN COOLER NEEDS TO BE THAWED AND CLEANED THOROUGHLY. ENSURE THAT CLEANING IS DONE IN A ROUTINE BASIS. (CORRECTED 12/23/2013)
Equipment: Cold top
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: HAND SINK HAD SEVERAL ITEMS COVERING IT AND IT WAS BEING USED AS STORAGE. ALL ITEMS WERE REMOVED.
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND SINK IS EXTREMELY DIRTY DUE TO IT NOT BEING USED AS INTENDED. CLEAN & SANITIZE THE HAND SINK AND ENSURE THAT IT IS USED ONLY FOR HAND WASHING PURPOSES ONCE IT HAS BEEN REPAIRED. (CORRECTED 12/23/2013)
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: HAND SINK IS NOT INSTALLED PROPERLY AND WAS BEING USED AS STORAGE. ALL ITEMS WERE REMOVED, HOWEVER, HAND SINK IS NOT FUNCTIONING AS INTENDED.
Equipment: Hand sink
- Water system/capacity (corrected)
Water system not sufficient capacity for retail food establishment.
Correction: The water source and system shall be of sufficient capacity to meet the water demands of the retail food establishment.
Comments: PLUMBING IS COMPLETELY FROZEN AND THERE IS NO RUNNING WATER IN THE ESTABLISHMENT DUE TO FREEZING TEMPERATURES. DISCONTINUE SERVICE. (CORRECTED 12/23/2013)
Equipment: Hand sink
- Water system/capacity (corrected)
Water system not sufficient capacity for retail food establishment.
Correction: The water source and system shall be of sufficient capacity to meet the water demands of the retail food establishment.
Comments: PLUMBING IS COMPLETELY FROZEN AND THERE IS NO RUNNING WATER IN THE ESTABLISHMENT DUE TO FREEZING TEMPERATURES. DISCONTINUE SERVICE. (CORRECTED 12/23/2013)
Equipment: 3-bay
- Sponges (corrected)
Improper use of sponge.
Correction: Sponges may not be used in contact with food-contact surfaces.
Comments: COMMON DOMESTIC SPONGES ARE NOT APPROVED FOR USE AT ANY FOOD ESTABLISHMENT. PLEASE DISCARD. (CORRECTED 12/23/2013)
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: STEAMTABLE DOES NOT WORK AND IS BUILT IN AS PART OF THE DESIGN OF THE MOBILE FOOD TRUCK, MAKING IT NEARLY IMPOSSIBLE TO REMOVE. FIX OR REMOVE THE STEAMTABLE. NON FUNCTIONING EQUIPMENT MAY NOT REMAIN IN THE FOOD TRUCK. (CORRECTED 12/23/2013)
Equipment: Steam table
|
12/23/2013 | Recheck |
- Smoking Paraphernalia
Smoking paraphernalia (ashtrays etc.) observed in non-smoking facility.
Correction: Remove all smoking paraphernalia from facility.
Comments: TWO CIGARS AND LIGHTER LOCATED IN THE CABIN OF THE FOOD TRUCK, PLEASE REMOVE. SMOKING PARAPHERNALIA IS NOT ALLOWED INSIDE OF A NON SMOKING ESTABLISHMENT.
- Commissary requirement
Mobile unit does not have a commissary or does not transport to commissary daily.
Correction: Mobile units shall have an approved commissary and transport to commissary or service area once daily.
Comments: MOBILE UNITS MUST REPORT TO A COMMISSARY DURING DAYS OF OPERATION FOR RESTOCKING PURPOSES, FOOD PREPARATION, CLEANING AND STORAGE OF OVERNIGHT ITEMS.
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: COLD TOP/REACH-IN COOLER NEEDS TO BE THAWED AND CLEANED THOROUGHLY. ENSURE THAT CLEANING IS DONE IN A ROUTINE BASIS.
Equipment: Cold top
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: HAND SINK HAD SEVERAL ITEMS COVERING IT AND IT WAS BEING USED AS STORAGE. ALL ITEMS WERE REMOVED.
Equipment: Hand sink
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND SINK IS EXTREMELY DIRTY DUE TO IT NOT BEING USED AS INTENDED. CLEAN & SANITIZE THE HAND SINK AND ENSURE THAT IT IS USED ONLY FOR HAND WASHING PURPOSES ONCE IT HAS BEEN REPAIRED.
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: HAND SINK IS NOT INSTALLED PROPERLY AND WAS BEING USED AS STORAGE. ALL ITEMS WERE REMOVED, HOWEVER, HAND SINK IS NOT FUNCTIONING AS INTENDED.
Equipment: Hand sink
- Water system/capacity
Water system not sufficient capacity for retail food establishment.
Correction: The water source and system shall be of sufficient capacity to meet the water demands of the retail food establishment.
Comments: PLUMBING IS COMPLETELY FROZEN AND THERE IS NO RUNNING WATER IN THE ESTABLISHMENT DUE TO FREEZING TEMPERATURES. DISCONTINUE SERVICE.
Equipment: Hand sink
- Water system/capacity
Water system not sufficient capacity for retail food establishment.
Correction: The water source and system shall be of sufficient capacity to meet the water demands of the retail food establishment.
Comments: PLUMBING IS COMPLETELY FROZEN AND THERE IS NO RUNNING WATER IN THE ESTABLISHMENT DUE TO FREEZING TEMPERATURES. DISCONTINUE SERVICE.
Equipment: 3-bay
- Sponges
Improper use of sponge.
Correction: Sponges may not be used in contact with food-contact surfaces.
Comments: COMMON DOMESTIC SPONGES ARE NOT APPROVED FOR USE AT ANY FOOD ESTABLISHMENT. PLEASE DISCARD.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: STEAMTABLE DOES NOT WORK AND IS BUILT IN AS PART OF THE DESIGN OF THE MOBILE FOOD TRUCK, MAKING IT NEARLY IMPOSSIBLE TO REMOVE. FIX OR REMOVE THE STEAMTABLE. NON FUNCTIONING EQUIPMENT MAY NOT REMAIN IN THE FOOD TRUCK.
Equipment: Steam table
|
12/17/2013 | Routine |
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Location: Walk-in cooler
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Vents soiled. Please clean.
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Knob to cold water in need of repair. Repair or replace knob.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Nacho tray soiled. Please clean.
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
|
05/08/2013 | Recheck |
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Location: Walk-in cooler
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Vents soiled. Please clean.
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Knob to cold water in need of repair. Repair or replace knob.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Nacho tray soiled. Please clean.
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
|
05/01/2013 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
- Equipment repair
Equipment in need of repair. Install a knob on the faucet at the utensil sink.
Correction: Equipment shall be maintained in good repair and condition.
- Fruit and/or vegetable washing (corrected)
Fruit(s) and/or vegetable(s) not washed thoroughly.
Correction: Raw fruit(s) and/or vegetable(s) shall be thoroughly washed in water to remove soil and other contaminates before being cut, combined with other ingredients, cooked, or served.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled. Clean sinks, counters, tables, etc.
Correction: Clean and sanitize.
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
|
04/09/2012 | Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Cooling time (corrected on site)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
- Chemical sanitizing exposure time and concentration (corrected on site)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
- Equipment repair
Equipment in need of repair. Install a knob on the faucet at the utensil sink.
Correction: Equipment shall be maintained in good repair and condition.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled. Clean sinks, counters, tables, etc.
Correction: Clean and sanitize.
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
|
03/28/2012 | Routine |
Restaurant representatives - add corrected or new information about TAQUERIA MORALES TRUCK, 3702 N MITTHOEFER RD, Indianapolis, IN »