Design & Functionality of Warewashing Machines (46.591)
--Facility using a two compartment sink and basins to sanitize ware in the kitchen. Bar sink used for glassware, and any other multi-service ware. Single-use plates and items must be used for serviceware, unless ware (forks, knives, china plates) are sanitized in the bar sink.
Surface Characteristics of Indoor Areas of Food Facilities (46.901)
--Floor to wall union is not closed in places. New walls constructed a couple years ago were not finished with baseboard.
Handwashing Facility - Handwash Cleanser, Hand Drying, Signage, Handwash Aids or Devices Use Restriction (46.941(b)-(e))
--No sign or poster posted at the handwash sink to remind food employees to wash their hands.
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