Kitchenware and food contact surfaces of equipment properly washed, rinsed, sanitized and air dried. Sanitizer solution provided and maintained as required.
Appropriate sanitizer test kits provided and used. Ware washing thermometer(s) as required. Wiping cloths & linens stored and used properly.
Facility in sound condition and maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
11/03/10
A
Kitchenware and/or food contact surfaces of equipment improperly cleaned, sanitized and/or air dried.
Facilities for washing and sanitizing equipment and utensils unapproved, inadequate, improperly constructed, maintained and/or operated.
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