Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized "Observed on the shelf reserved for clean dishes several pans stacked on top of each containing grease build up and residue. Equipment food-contact surfaces and utensils shall be clean to sight and touch. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Frequency of cleaning. Equipment food-contact surfaces and utensils. Equipment food-contact surfaces and utensils shall be cleaned: before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry; each time there is a change from working with raw foods to working with ready-to-eat foods; between uses with raw fruits and vegetables and with potentially hazardous food; before using or storing a food temperature measuring device; and at any time during the operation when contamination may have occurred. Person in charge removed the pans that contained build up and residue and placed them to wash, rinsed, and sanitized." |
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