A handwashing facility shall be maintained so that it is accessible at all times for employee use. A handwashing facility may not be used for purposes other than handwashing.
Routine
May 4, 2010
95
A handwashing facility shall be maintained so that it is accessible at all times for employee use. A handwashing facility may not be used for purposes other than handwashing.
All of the employees must have valid foodworker cards and cards must be available for inspection.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens or unwrapped single-service and single-use articles.
Routine
Nov 8, 2010
89
Cloths for spills used for only one purpose; Wet wiping cloths stored in sanitizer; Wet & dry cloths stored clean
Equipment not maintained.
In-use utensils properly stored between uses
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
The physical facilities shall be cleaned as often as necessary to keep them clean.
Routine
May 17, 2011
95
All of the employees must have valid foodworker cards and cards must be available for inspection.
Concentration of sanitizer solution determined by use of test kit
Equipment food-contact surfaces and utensils shall be clean to sight and touch.
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