HACCP: Handwashing quat used as sanitizer
- In-use food dispensing utensils properly stored.
Scoops for ice and chex mix stored with handles in the food. Between uses during service, dispensing and incidental utensils shall be stored: in the food with handle extended out of the food, in running potable water dipper wells or clean and dry.
- Wiping cloths clean, used properly, stored
Wet wiping cloth stored on counter. Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No papertowels available at handsink. A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
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5/4/2011 | Routine | 96 |
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