Cooling, heating, & holding equipment sufficient in number & capacity (in good repair)
Separation, Storage - Poisonous or toxic materials are not stored in accordance with the Food Code.
Routine
Jul 9, 2008
94
A handwashing facility shall be maintained so that it is accessible at all times for employee use. A handwashing facility may not be used for purposes other than handwashing.
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
Each handwashing lavatory or group of adjacent lavatories shall be provided with: (A) Individual, disposable towels; (B) A continuous towel system that supplies the user with a clean towel; or (C) A heated-air hand drying device.
Exhaust ventilation hood systems in food preparation and warewashing areas including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
Hot Water and Chemical - After being cleaned, equipment food-contact surfaces and utensils are not sanitized in accordance with the Food Code.
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
The physical facilities shall be cleaned as often as necessary to keep them clean.
Routine
Apr 23, 2009
77
Hot Water and Chemical - After being cleaned, equipment food-contact surfaces and utensils are not sanitized in accordance with the Food Code.
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