Test kit provided and used to measure sanitizing solution concentration Observation: The facility does not have bleach test strips
Design and construction of equipment including hot oil filtering equipment, can openers, non-food contact surfaces, kick plates, ventilation hood systems filters, bearings and gear boxes, and condenser units
A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods Observation:The facility does not have a tip sensitive thermometer
Chemical sanitizer generating device is operated in accordance with manufacturers instructions and displays the EPA registration number on the device Observation:The facility is not sanitizing food contact surfaces
Manual warewashing sinks requirements Observation: The facility does not have a 3 compartment sink. Using hand sink to sanitize
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