Critical: Hot Water and Chemical - After being cleaned, equipment food-contact surfaces and utensils are not sanitized in accordance with the Food Code. (corrected on site) Dip in sanitizer after being washed until machine can come up to proper temp.
09/12/2012
Routine
Critical: Hot Water and Chemical - After being cleaned, equipment food-contact surfaces and utensils are not sanitized in accordance with the Food Code. (corrected on site)
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