Using a handwashing sink- operation and maintenance Towel stored in handwashing sink.
Sanitization of food contact surfaces - before use and after cleaning Dishes and utensils washed and rinsed but not sanitized. Soap and rinse water bins were full but dishes stored in empty sanitizer bin.
Written procedures prepared in advance and made available to the regulatory authority that specify methods of compliance Company procedures for time as a public health control not being followed for time marking sauces not held under refrigeration. Corrected at time of inspection.
Food temperature measuring devices are provided and readily accessible Thermometers shall be in each refrigeration unit. Corrected at time of inspection.
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