Manual/Mechanical Warewashing and Sanitizing Repair dish washers at bar and kitchen so sanitizer dispensed at 50-100ppm and repaired on site by technician.
Thermometers Provided/Accurate/Properly Calibrated (2C) Provide a food probe thermometer to measure internal temperatures of cooked/hot/cold held foods.
Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized """Clean interior of ice maker, ice scoop (slime build up), and remove knife wedged between table and wall no wedging utensils."""
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