Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation:Cabinet under pop dispensing system heavily soiled.
equipment food contact surfaces and utensils clean to sight and touch. Observation: Food debris on slicer
Backflow protection air gap, device standard, when required
Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing. Observation: Thermometer in reach-in cooler not working.
Separation from food, equipment, utensils, linens, and single service Observation: Sweet onion sauce stored on bottom shelf among chemicals.
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