- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
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07/17/2013 | Inspection | Discussed with operator the proper concentration of sanitizer to use in the 3-bay. Discussed with operator making sure that sanitizer is used on clothes for wiping off food contact surfaces. Discussed with operator making sure that water line to dipper well stays above the flood rim. |
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