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.
All of the employees must have valid foodworker cards and cards must be available for inspection.
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
Cooling - Cooked potentially hazardous food was not cooled in accordance with the Food Code.
Food stored 6" off the floor in clean, dry location & not stored in prohibited areas
Thermometer for testing sanitizing water temperature &/or test kit for measuring sanitizer concentration provided
Routine
May 4, 2009
77
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.
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