Air drying of equipment and utensils Observation: glasses put away wet. Need to dry first.
Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness Observation: sanitizer was not working but wand was not down and it was COS. can opener needs to be cleaned every 4 hours-COS
01/15/2015
Regular
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Manual warewashing equipment, hot water sanitizing temperatures
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