The physical facilities shall be cleaned as often as necessary to keep them clean.
Routine
Jun 16, 2008
99
All of the employees must have valid foodworker cards and cards must be available for inspection.
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.
In-use utensils properly stored between uses
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
Water temperature 100°F @ handwashing sink; Flow of metered faucet at least 15 seconds
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