- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
- Refuse, recyclables, and returnables
storage, maintenance, and removal
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:frequent cleaning of kitchen prep area must be done on a regular basis.
- Using a handwashing sink- operation and maintenance
Observation:Rear hand wash sink must be used for hand washing only, not storage or cleaning of wares.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:all non food contact areas in kitchen prep must be cleaned.
|
10/20/2014 | Regular |
Restaurant representatives - add corrected or new information about Books-A-Million # 343, 555 John F Kennedy Rd, Dubuque, IA 52002 »