Handwashing Facilities Adequate and Accessible FIX/REPAIR HOT WATER VALVE AT BAR HANDSINK TO DISPENSE SUFFICIENT HOT WATER. FLOW IS VERY LITTLE.
Handwashing Facilities With Soap and Towels PROVIDE SOAP & PAPER TOWELS TO ALL HANDSINKS AT ALL TIMES OF OPERATION.
Thermometers Provided/Accurate/Properly Calibrated (2C) PROVIDE A WORKING DISPLAY THERMOMETER TO ALL REACH IN COOLERS.
Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized """CLEAN/SANITIZE AREA AROUND FROZEN YOGURT MACHINE NOZZLES. DO NOT USE CLOTH TO COVER FOOD ITEMS. ALL FOOD CONTACT SURFACES MUST BE SMOOTH, NON-ABSORBENT AND EASY TO CLEAN."""
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