Cloths for spills used for only one purpose; Wet wiping cloths stored in sanitizer; Wet & dry cloths stored clean
Food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. Food employees shall minimize bare hand and arm contact with exposed food that is not in a ready-to-eat form.
In-use utensils properly stored between uses
Single-service/use items stored 6" off the floor in a clean, dry location & not stored in prohibited areas
Water temperature 100°F @ handwashing sink; Flow of metered faucet at least 15 seconds
Routine
Jan 9, 2009
91
No violation noted during this evaluation.
Reinspection
Jan 16, 2009
100
Common Name, Working Containers - Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies are not clearly and individually identified with the common name of the material.
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