All of the employees must have valid foodworker cards and cards must be available for inspection.
Hot Water and Chemical - After being cleaned, equipment food-contact surfaces and utensils are not sanitized in accordance with the Food Code.
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.
Water temperature 100°F @ handwashing sink; Flow of metered faucet at least 15 seconds
Routine
Dec 10, 2009
88
All of the employees must have valid foodworker cards and cards must be available for inspection.
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