Cloths for spills used for only one purpose; Wet wiping cloths stored in sanitizer; Wet & dry cloths stored clean
Concentration of sanitizer solution determined by use of test kit
Food Contact Clean to Sight and Touch - Equipment food-contact surfaces and utensils was not clean to sight and touch.
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
Storage-Personal Care Items - Employees did not store their personal care items in facilities as specified in the Food Code.
Routine
Jun 16, 2008
91
All of the employees must have valid foodworker cards and cards must be available for inspection.
Demonstration - The person in charge must be able to demonstrate knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of the Food Code as applicable to operation of the food service establishment.
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